Oven-roasted Cod

Ease: 3.5/5     Kid-friendliness: 4/5     Taste: 3.5/5     Time: 3.5/5

I am learning all about fish these days in an effort to include more of it in our diet. Problem is, I'm a very picky fish-eater. I prefer fish coated and this simple method can be used for any firm fish. Both of my kids loved it.

See "Tips and Tricks for Cooking with Fillets", for more information!

What you'll need:

• 4 cod fillets (6 oz each)
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 C crushed bread crumbs
• 1 Tbsp chopped fresh (or dried) parsley
• 1 1/2 tsp chopped fresh (or dried) chives
• 2 Tbsp margarine, melted

Preheat oven to 435 degrees F

Brush fillets with margarine; sprinkle with salt and pepper. 

Place bread crumbs in resealable freezer bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag (I use a tea towel underneath to help prevent the crumbs from puncturing the bag).

Combine breadcrumbs, parsley, chives, and 1 1/2 tsp margarine in a small bowl; toss well. Spoon breadcrumb mixture over fillets, pressing down gently. Drizzle with remaining margarine.

Bake at 425 degrees F for 8 to 10 minutes or until the flesh flakes easily when tested with a fork.

NOTE: You could also BBQ the fillets in foil over high heat (which is what we ended up doing - getting maximum use out of our new BBQ!).