Love marinara sauce and mozzarella cheese, but getting bored with chicken parmesan? Substitute chicken with cod - its dense, flaky flesh and mild flavor compliment these toppings really well. (Serves 4) Ingredients 4 cod filets 1/3 cup whole wheat seasoned breadcrumbs ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. black pepper ¼ tsp. garlic powder 2 Tbsp. grated parmesan cheese ½ cup marinara sauce ¼ cup shredded part-skim mozzarella cheese Nonstick cooking oil spray Extra parmesan cheese for garnish Directions: Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, and lightly coat it with cooking spray. Pour the breadcrumbs onto a plate, and coat both sides of the cod in the breadcrumbs, lightly patting each side so that the crumbs adhere to the fish. (Notice that I don’t first coat the fish in eggs, mayo, or anything else. I find that you really don’t have to do this, since the fish is naturally a bit wet and tacky the crumbs stick to it just fine.) Then, season each side of the fish with oregano, basil, black pepper, garlic powder, and parmesan cheese. Place the fish onto the baking sheet, and lightly spray the top of the fish with cooking spray. Put the cod into the oven and bake for about 15 minutes. While the fish is cooking, heat the marinara sauce on the stovetop in a small pot, keeping the heat on low. After 15 minutes, if the fish is firm to the touch, it’s done. You can also test by poking it with a fork. The fish should be flaky, and cooked through without feeling dry. If it still seems a bit soft and underdone, continue baking, checking for doneness every 2-3 minutes. If you test for doneness using a meat thermometer, the internal temperature should be at least 145 degrees. Add a few spoonfuls of marinara sauce to each filet, and top with mozzarella cheese. Place the fish back into the oven, and broil for a minute or two until the cheese melts.
To serve, sprinkle the top of the fish with a little extra parmesan cheese, if desired.
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