We had this tonight for dinner & I served it with roasted asparagus and slices of tomato that were lightly dressed with salt, pepper, olive oil and balsamic vinegar.
Cooking time is 15 to 20 minutes, depending on the thickness of the cod fillets. The asparagus can be roasted, for the final ten minutes, on the highest oven rack while the fish is baking. The asparagus is spread out on a baking sheet and lightly tossed with a mixture of olive oil, lemon juice, salt, pepper and garlic powder. Serves two.
Ingredients:
1 tsp Dijon mustard
2 cod fillets (each the size of your palm and the thickness of a deck of cards)
1/4 cup dry, finely ground whole-wheat bread crumbs
1/4 cup panko crumbs
1 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried basil
1/2 tsp dried hot chili peppers (optional)
2 tbsps grated parmesan or romano cheese
Directions:
1) Preheat oven to 425F. Brush both sides of the cod with mustard. Set aside.
2) Combine remaining ingredients in a tupperware type container and shake to combine well. Sprinkle contents out onto a dinner plate.
3) Using tongs, coat both sides of the cod in the crumbs. Place in a lightly oiled baking pan & bake for 15 to 20 minutes, until the fish flakes easily with a fork.
