It’s all about balance. Especially during December and into the new year where although my mind wants to tell me that all those irresistible sweet holiday treats are calorie free, sadly my metabolism tells me otherwise. Uffa. So instead of boycotting them all together (because for me that’s just not an option, have you met my sweet tooth? ) I try to balance them out. Along with all those beautiful baked goods I’ve been churning out we throw in a few healthier dishes. Like this herb crusted baked cod. Would you believe me if I told you that this could be on your table in less than 30 minutes? Yes, it’s true. Healthy and quick. Winner winner fish dinner.
A few cod filets, a lot of fresh herbs and little liquid gold, onion and Wasa. Yes, those little crisp breads are good for more than just spreading cream cheese on (which I highly recommend and add a drizzle of honey while you’re there). I like to pulse up a package and keep them on hand for a bread crumb substitution.
Finish it off by sauteing fresh asparagus in the same pan you saute the onions and garlic in (because you know how much I hate to do dishes). Maybe even consider serving this on Christmas Eve to celebrate the Feast of the Seven Fishes?
Disclaimer: This post is sponsored by Wasa. Opinions are my own. Always have been. Always will be.
Herb Crusted Baked Cod
Herb Crusted Baked Cod.
- 1/2 red onion - minced
- 1 clove garlic - minced
- 2 tablespoons olive oil - divided
- 1 tablespoon red wine vinegar
- 16 ounces cod filets
- 1/2 cup crushed Wasa light rye crispbread
- 2 tablespoons roughly chopped fresh flat leaf Italian parsley
- 1 teaspoon roughly chopped fresh basil
- 1/2 cup white wine
- Preheat oven to 400 degrees. Spray a 8 x 8 baking dish with non-stick cooking spray. Set aside.
- Into a saute pan add 1 tablespoon oil, garlic, onion. Season with salt and pepper.
- Saute over low heat until softened. Add vinegar. Mix to combine. Transfer to baking dish.
- Into a shallow bowl add: crushed Wasa, herbs, remaining tablespoon oil. Season with salt/pepper. Mix to combine.
- Coat filets with wasa/herb mixture on both sides. Transfer to baking dish. Add wine.
- Bake for approximately 15 to 20 minutes until fish is firm.
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Cassie | Bake Your Day says
I absolutely need this to balance out all of the cookies I have been eating. Looks amazing!
This looks like the perfect healthy dinner for this way to busy Friday
Miss @Miss in the Kitchen says
My family would love this and it’s nice that it is so quick to prepare!
I love this, Paula!! Looks so good!! We’ll have to try it soon!
What a great tip to use Wasa… got to try this soon!
Liz @ The Lemon Bowl says
This looks incredible – perfect for the Feast of the Seven Fishes!
I’m not a huge fan of baked cod… However, this actually looks pretty delicious! Much healthier than fried fish. I’ll go ahead and bookmark this recipe – my goal is to start eating healthier foods for 2013.
Thanks for sharing! =)
Merry Christmas and Happy New Year! ?
Brenda @ a farmgirl's dabbles says
How do I always forget about cod?! Mom used to make it pretty often when I was a kid, and I always liked it. I like the herby crust you added, yum!
I love cod! What a great idea to use Wasa as crumbs – I love those crackers!
Kris Garcia says
Excellent recipe and the idea of using Wasa crisp bread provides an alternative coating for those of us that can’t eat wheat flour. Thanks!