Baked Triscuit Crusted Cod

• Gluten free
• Paleo

• Seafood

  • 1 Cod filet, approx 1 pound, large

• Produce

  • 1 Lemon
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 15 Triscuit crackers - i used cracked pepper and olive oil, flavored

Found on kitchenswagger.com

Ingredients

• 1 large cod filet, approx 1 pound
• 15 Triscuit crackers - I used cracked pepper and olive oil flavored
• 1 egg
• 1 lemon
• 1 tablespoon finely chopped fresh parsley
• salt and pepper to taste

Directions

• Preheat oven to 425°
• Cut cod filet into servings - I actually cut fish into 3 pieces, with the end tail piece being slightly smaller/thinner than the other two larger pieces. This makes the pieces easier to manage and there is extra if someone wants a little more. Season each piece with salt and pepper to taste.
• Place Triscuit crackers into a plastic bag and mash with a rolling pin until finely crushed (use a food processor if available). Pour onto a plate and set aside.
• Zest lemon rind completely into small bowl and set aside. Save remaining lemon.
• Break the egg into a small bowl and whisk with fork until egg white and yolk are well combined and frothy.
• Dip each piece of cod into egg mixture and dredge in crushed Triscuit breading, covering completely. Lay breaded fish onto an aluminum foil covered cookie sheet sprayed with non-stick cooking spray. Sprinkle filets with lemon zest. Cut 3 slices from lemon and place on top of each filet.
• Bake for 20-25 minutes on the top rack. When done, sprinkle with parsley if desired and serve hot. Tastes delicious with tartar sauce. Enjoy!