nonstick cooking spray
1/2 cup seasoned fine dry bread crumbs
1 tablespoon grated Parmesan cheese
3/4 teaspoon dried marjoram leaves
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
2 teaspoons lemon peel, grated
4 cod fillets or loins
3 tablespoons lemon juice
2 tablespoons water
minced fresh parsley
tartar sauce
Heat oven to 425 degrees F. Line baking sheet with foil. Spray with cooking spray.
Combine bread crumbs, cheese, marjoram, paprika, thyme, garlic powder and lemon peel in a shallow dish. Rinse fish fillets. Pat dry. Cut into desired size.
Combine lemon juice and water in separate shallow dish. Dip each fish finger into lemon juice mixture, then into crumb mixture, coating well. Place on foil. Spray tops.
Bake at 425 degrees F for 10-12 minutes or until fish flakes easily with fork. Let stand 2-3 minutes in pan.
Remove to serving plate. Sprinkle with parsley. Serve with tartar sauce.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
August 25, 2009
These were good, could have used a little salt in the bread crumb coating but overall were tasty. The foil-lined baking sheet was problematic for us. The fish sticks still stuck to it and it was hard to pull them off. We recommend using a non-stick baking sheet also coated with non-stick spray for better results.