4 (6 oz, 1/2 inch-thick) cod, flounder, or sole fillets
1/2 cup italian-style panko breadcrumbs
2 Tbsp pine nuts, toasted
1 Tbsp each dark and golden raisins
1 tsp grated lemon zest and 1 Tbsp fresh lemon juice, plus lemon wedges for serving
2 Tbsp chopped fresh flat-leaf parsley
Instructions
1. Heat oven to 400. Coat a baking sheet with olive oil cooking spray.
2. In a small bowl, combine breadcrumbs, 2 tbsp olive oil, pine nuts, raisins, lemon zest and juice, and 1 Tbsp of the parsley.
3. Place fillets on the prepared baking sheet. Sprinkle all but 2 Tbsp of the breadcrumb mixture over fillets, dividing evenly. Sprinkle fillets with 1 tsp kosher salt and 1/2 tsp freshly ground pepper. Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 Tbsp olive oil. Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part. Sprinkle fish with remaining parsley. Serve with lemon wedges and mixed green salad.
Serving
Suggestions
Each serving- 289 cal, 13 g fat, 29 g protein, 13 g carb
Originally Submitted
2/10/2013
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