Baked oat-crusted cod fillets
These Baked oat-crusted cod fillets are a powerhouse of Omega 3 fatty acids, potassium, vitamin B12 and heart-healthy power. Pair it up with salad for a delicious and light meal that won’t weigh you down!
Submitted by: Ksenia Prints
- 4 whole cod fillets
- 1 egg, beaten + 2 tbspn almond milk
- 2 tbspn wholewheat flour for coating
- 1 cup naturSource® Unsweetened Bliss granola
- Zest of ½ a lemon
- 1 tsp lemon juice
- salt and pepper to taste
- Lemon wedges, for serving
- Defrost cod fillets overnight. When ready to cook, pat dry with paper towels.
- Preheat oven to 450º. Line a baking sheet with aluminum foil; do not grease.
- Mix egg and almond milk in a bowl wide enough to hold a fillet. In another bowl, combine the Unsweetened Bliss granola, flour, lemon zest, lemon juice, salt and pepper. Dip cod into egg mixture, then roll it in the granola mixture, patting the fish and pressing the mixture in place to adhere. Arrange on the baking sheet.
- Bake fish on the lower rack of the oven for 7 minutes, then on the higher rack for another 7. Remove from oven, and let rest for a couple of minutes until it is easier to remove from the foil (this may be a little challenging, and the coating may threaten to come off in parts; don’t yank – just be gentle and persistent, and it should pay off).
- Serve immediately with a fresh salad, a very generous lemon wedge, and more salt to taste if so desired.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen