Fitness Minutes: (32,327)
4,758 10/27/12 8:23 A
I mix 1/2 cup bread crumbs (old crackers, croutons, etc) 1/4 cup parmessan (low fat) garlic salt to taste
Mix the ablove and cover fish, add a dab of butter on top and bake for ~20 min. depending on thickness. The butter will melt and make the crumbs crispy. It is great and delicious. Because of the brad crumbs, you can skip the carbs and have a salad or whatever you like. Must make sure the fish is dry first.
Fitness Minutes: (38,001)
3,203 10/17/12 8:30 P
I make this with pollock, but I'm sure you can do it with Cod too. I take a can of no added sodium diced tomatoes (with basil & garlic) and just pour it over the fish. It comes out nice and moist and is so good and EASY. Sometimes I do add fresh garlic...
Cod is the ideal fish to make fish and chips with. I think I saw an article on here the other day that addressed how to "faux fry" foods, or you could bake it on a rack. Add in some asparagus or green beans and onions, and you've got yourself a meal!
Other ideas would be to bake it lightly salted with lemon, lemon pepper and parsley, and it may be a fish you can make ceviche with. Cod cakes, soups... It's a pretty versatile fish! You could also do what I'm planning on doing with tilapia (cod and tilapia, great "beginner fish" fishes!) and baking it with mango and red pepper if you want it to be more filling that baking it with lemon and parsley would be (overall).
Fitness Minutes: (32,357)
653 10/16/12 1:17 P
Fish Tacos! I bake or grill the cod in foil packets to keep moist. You can add lemon slices or any seasoning/spice you want. Then put the fish on corn tortilla with cabbage, lots of salsa, and a little guacamole or sour cream. Simple, fresh ingredients but so yummy.
I tried something last night with mahi mahi that I think would work equally well with cod.
I had some homemade Ranch dip, which I had made with 1 packet of Hidden Valley Ranch dry mix, 1 cup of nonfat plain yogurt, and 1 cup of sour cream. It has a nice tang prepared this way, and is 41 calories for two tablespoons. (You could make it even lower-calorie by using low-fat sour cream.)
I sprinkled salt and pepper on the fish fillet. Then I spread about 2 Tbsp. of the Ranch dip on top the fillet. On top of that I put about a tablespoon of finely chopped onion. Then sprinkled it with a little more black pepper.
I baked it for 30 minutes, uncovered, at 350 and it was moist and delicious.
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