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IN EVERY SEASON!Baked Cod with Lemon-Herb Crust and Parslied Potatoes
1. Preheat the oven to 350. 2. Place the potatoes in a large pot, cover with water and add a liberal amount of salt. Bring to a boil over high heat and cook until the potatoes are tender throughout, about 20 minutes. Drain well. 3. Meanwhile, season the cod fillets with salt and pepper and place them in a baking dish large enough to accommodate all of the fillets in a single layer. Sprinkle the cod with the lemon juice (reserving the zest for the bread crumbs), white wine and 1 tablespoon of olive oil. 4. In a small bowl, combine the bread crumbs, lemon zest and 2 tablespoons of parsley. Sprinkle the cod with the bread crumb mixture and drizzle the crumbs with a tablespoon of olive oil. Place the cod in the oven and bake until the fish is just cooked through, about 12 to 15 minutes depending on the thickness of the fillets. Remove the fish from the oven and turn on the broiler. 5. To finish the potatoes, heat the remaining olive oil in a skillet over medium-high heat. Add the potatoes and saut� for 2 minutes. Add the remaining tablespoon of parsley. 6. Place the fish under the broiler to brown the breadcrumbs. Place one fillet on each plate and serve with the parslied potatoes. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! TrackbacksThe trackback URL for this entry is: http://healthycooking.spaces.live.com/blog/cns!862A98852B6F8FE8!1648.trak Weblogs that reference this entry
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