At the request of one of my readers, Louise, I am posting this recipe for the parmesan and parsley crusted cod that I referenced in my Seasonal Foods of March post. I often pair fish dishes with rice and a side salad because it is so much lighter than chicken or beef, but that’s a personal choice.
I buy individually packaged frozen fish from Ocean Market, so for this, and other fish recipes, I’ll be referencing a single serving, but feel free to double at your discretion.
Also, I’ve used both dry and fresh parsley when making this dish. I think fresh parsley tastes better, but if you can’t get it, it’s really not a problem – using dry parsley tastes good as well. Just remember:
1 tsp. dry Parsley = 1 TBS Fresh Chopped Parsley = 2 sprigs of Parsley
Happy Cooking, Fellow Foodies!
- 4 oz. portion of cod
- ½ TBS Light Miracle Whip
- 1 ½ TBS grated Parmesan cheese
- 1 TBS Fresh Chopped Parsley
- Preheat the oven to 475 degrees
- Lightly spray a baking pan with non-stick spray
- Combine 1 TBS Parmesan cheese, parsley, and Miracle Whip and spread over the top of the cod filet
- Place cod on baking pan and sprinkle the remaining ½ TBS Parmesan on top of Parmesan/parsley paste
- Bake 6-8 minutes, or until the fish flakes easily with a fork
Per Serving: 123 Calories, 1 grams carbs, 6 grams fat, 17 grams protein
This Parmesan crust works very nicely on most white fish because of their mild flavor. Try it on flounder, tilapia, or haddock!