Monday, January 27, 2014

Lemon & Herb Crusted Cod

Lemon & Herb Crusted Cod

Lemon & Herb Crusted Cod

1/2 cup of bread crumbs
Grated zest of a large lemon
1 tablespoon of finally chopped parsley, dill, or basil
2 tablespoons of gated parmesan cheese
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
1/4 teaspoon of white pepper
1 egg
2 tablespoons of almond milk
4 cod fillets 4-6 oz each
serve with lemon wedges if you choice

Pre-heat oven to 450 degree's, coat a baking sheet with olive oil.

In a small bowl stir together bread crumbs, lemon zest, parsley, parmesan cheese, garlic powder, salt, pepper, and white pepper.

In another bowl beat egg and milk together.  Dip cod in the egg mixture, turn and coat, then place in the bread crumb mixture.  Press the crumbs onto one side of the lightly coat, then turn and press the crumbs on the other side.  Gently shake to remove excess crumbs, place on baking sheet for 10 to 12 minutes, until the cod gently flakes with a fork, serve with lemon wedges. 

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