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Crispy Baked Cod (Soy-Free) |
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 The photo and recipe were brought to life by Cate O'Malley of Paper Palate.
Recipe courtesy of Southern Living, May 2007 issue 1 cup Japanese breadcrumbs (panko)*
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic
6 (6-oz.) cod fillets
1 teaspoon salt
2 tablespoons butter alternative, melted Combine first 4 ingredients in a small bowl. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork. *1 cup fine dry breadcrumbs may be substituted. Yield: 4 servings
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