Another trip to Santa Monica Seafood only reminds me that I’m a lucky girl to live only a mile from this wonderful store! I bought some fresh Ling cod fillets and remembered this dish I once had at a seafood restaurant in Seattle. I thought it couldn’t be that difficult to reproduce, right? Well, this low fat version was delicious. I hope you can find some fresh white fish in your area to enjoy this dish. I served it with with a bit of cauliflower mash (I seasoned the mashed up cauliflower with some fat free sour cream and salt and pepper!).
PARMESAN BAKED COD
I Can’t Believe It’s Not Butter Spray or olive oil spray
1 lb. cod fillets
2 T grated Parmesan cheese (the kind in the jar)
1 T fresh Parmesan cheese, grated
1/4 tsp. onion salt and freshly ground pepper
Season fillets with salt and pepper. Spray cod with butter or olive oil spray. Place powdered Parmesan cheese in a baggie and place fillets in the baggie to coat. Place in a glass dish and sprinkle with fresh Parmesan cheese. Bake at 450 for 8 to 10 minutes or until cod flakes easily when tested with a fork.