BAKED COD

Ingredients

• 2 lbs. fresh wild-caught cod
• 2 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried oregano

For the Roasted Pepper Paste:

• 6 oz. roasted peppers without liquid
• 2 oz. Parmesan
• 2 garlic cloves minced
• 1 tbsp. lemon juice
• 1 tbsp. olive oil
• handful of fresh parsley
• 1/8 red pepper flakes

For the Breadcrumbs:

• 4 oz. stale bread
• 3 anchovy fillets
• 1 garlic clove minced
• a pinch of black pepper

Instructions

• Preheat the oven to 375º F.
• Season the fish. Pour the olive oil onto a non-stick baking tray. Sprinkle it with salt, pepper, and oregano. Place the fish fillet(s) on top, and gently rub it into these seasonings. Flip the fish and set aside.
• Make the Roasted Pepper Paste. Place all of the paste ingredients into a food processor and pulse until fairly smooth.
• Spread the paste onto the fish evenly.
• Make the Breadcrumbs. Into the same food processor (no rinsing needed), place the bread together with the garlic and anchovy fillets. Add a little black pepper. Pulse until the breadcrumbs form.
• Top the cod with breadcrumbs, and bake for about 20-25 minutes, depending on how thick your cod fillet is.

Nutrition

Calories: 245kcal | Carbohydrates: 11g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 801mg | Potassium: 716mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 16.1mg | Calcium: 182mg | Iron: 1.7mg

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