herb-baked cod
- Categories
- Fish
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Soft breadcrumbs |
| ¼ teaspoon | Dried whole oregano |
| ¼ teaspoon | Anise seeds |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Vegetable oil |
| 1½ teaspoon | Fresh lemon juice |
| 2 | Cod fillets; (4-ounce) |
| Vegetable cooking spray | |
| 2 | Lemon wedges |
Combine first 6 ingredients in a shallow bowl; toss well.
Sprinkle lemon juice evenly over fillets; dredge fillets in breadcrumb mixture.
Place fillets on a baking sheet coated with cooking spray. Bake at 400 deg for 18 minutes or until fish flakes easily when tested with a fork and breadcrumbs are lightly browned. Yield: 2 servings (serving size: 3 ounces fish).
~ - - - - - - - - - - - - - - - - - NOTES : Serve with lemon wedges.
Posted to Digest eat-lf.v097.n021 by Patrick & Sarah Gruenwald <sitm@...> on Dec 21, 1996.
Similar recipes
- Baked cod
- Baked cod and vegetables
- Cod
- Cod fish cakes
- Cod fish latkes
- Cod in sour cream
- Cod pie
- Cod stew
- Cod with orange sauce
- Creole baked cod
- Fried salt cod
- Lemon pepper cod
- Lentil & cod chowder
- Lentil and cod chowder
- Poached cod
- Salt cod with chiles
- Salted cod
- Smoked black cod
- Steamed cod with rice
- Sweet & sour cod
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
