Recipe: Baked Cod with Breaded Parmesan Crust

Recipe: Baked Cod with Breaded Parmesan Crust

Growing up I really didn’t like fish. Well, that’s not entirely true. I liked tuna fish sandwiches… that’s about it. In my house fish was just not a regular dish. I never had baked cod or grilled salmon. Occasionally my mom would give us fish sticks… although they were the overly processed frozen “stuff” from a box. Not my favorite. 

This baked cod recipe is perfect for those who *think* they don’t like fish. It’s a subtle light flavor that will satisfy even the pickiest of eaters. And with a sprouted or sourdough breading (for easier digestion and better nutrition, of course), this fish has that comforting resemblance of fish sticks so that even picky kids will like it. Score.

The thing is, fish is a really healthy addition to a real foods diet. Fish is full of those important fatty acids that keep our brain and nervous system working well. But, like most of our food choices these days, it’s important to eat the right kind of fish. Choose wild caught over farmed fish. Farmed fish are often genetically modified or fed an unnatural diet.

Tip: I like to double the bread crumb mixture and put half in the freezer. That means the next time I make baked cod it’s that much easier.

Recipe: Bake Cod with Breaded Parmesan Crust

 

Recipe: Bake Cod with Breaded Parmesan Crust

*To make your own bread crumbs, simply throw in 4 or 5 slices of sourdough or sprouted bread in your food processor. Pulse until you have a fine crumb. Store any extra in the freezer. (Stale bread works great for this!)

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

View all articles by Robin Konie

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