Baked Cod on a bed of Kale and Cherry Tomatoes

Did I mention that I love fish! And if you read my blog, living in New England affords me access to the freshest fish. Our local grocery stores all have excellent fish markets.

Cod is a staple in our region, and the most famous dish is Baked Cod with Ritz crackers. On the menu in every traditional New England restaurant. I’ve put a new twist on this recipe to create a healthier version with fewer calories and fat.

During the pandemic, my recipes have tended to be for two and one-pan meals. Double the recipe to serve more people; use a large roasting pan.

4 cups kale, cut into bite-size pieces, and stems removed
1-pint cherry tomatoes
1 lb. cod, cut into four pieces
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup unseasoned Panko bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon pepper

Pre-heat oven 425F.
Arrange kale and tomatoes on a baking pa—place cod nestled in kale and tomatoes.

Mix olive oil and lemon juice and drizzle over cod and vegetables.

In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper. Sprinkle over cod and vegetables.

Bake for 25-30 minutes, depending on the thickness of the cod. I purchased a thick cod fillet for this recipe.

Serves 2-3.



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