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Baked Lemon-Crusted Cod Fillets with Granola Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 56 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: European
  • Diet: Low Fat

Description

Delicious and healthy baked cod fillets with a crunchy oat and granola crust, enhanced with fresh lemon zest and juice. This easy-to-make recipe uses wholesome ingredients for a flavorful, light dinner perfect for seafood lovers.

Ingredients

Fish & Coating

  • 4 whole cod fillets
  • 1 egg
  • 2 tbsp almond milk
  • 2 tablespoons wholewheat flour (for coating)
  • 1 cup unsweetened bliss granola
  • 1 tbsp zest of a lemon
  • 1 tsp lemon juice
  • salt and pepper to taste

To Serve

  • Lemon wedges

Instructions

  1. Defrost and Pat Dry: Defrost cod fillets overnight in the refrigerator. When ready to cook, pat them dry thoroughly with paper towels to remove excess moisture.
  2. Preheat Oven: Preheat your oven to 450°F (232°C) and position racks in the top and bottom thirds. Line a baking sheet with aluminum foil without greasing it.
  3. Prepare Coating Mixtures: In a bowl large enough to dip the fillets, whisk together the egg and almond milk. In another bowl, combine the unsweetened granola, wholewheat flour, lemon zest, lemon juice, salt, and pepper.
  4. Coat the Cod: Dip each cod fillet into the egg and almond milk mixture to coat, then roll it thoroughly in the granola mixture. Press the mixture gently but firmly onto the fish to ensure it adheres well. Arrange the coated fillets on the prepared baking sheet.
  5. Bake in Two Stages: Bake the cod fillets on the lower rack of the oven for 7 minutes. Then move the baking sheet to the upper rack and bake for an additional 7 minutes. This two-stage baking ensures even cooking and a crisp crust.
  6. Rest and Serve: Remove the cod from the oven and let it rest on the foil for a couple of minutes. This resting period helps the crust firm up and makes it easier to lift the fillets from the foil gently to avoid pulling off the coating.
  7. Final Touch: Serve the oat-crusted cod immediately with fresh salad, generous lemon wedges, and additional salt to taste for a fresh, vibrant flavor.

Notes

  • Ensure the cod fillets are well dried before coating to help the crust adhere better.
  • Be gentle when removing the fish from the foil to maintain the crust intact.
  • Using unsweetened granola keeps the recipe healthier and balances flavors.
  • You can substitute almond milk with yogurt or mayonnaise as alternatives for the egg wash mixture.
  • The double baking method ensures a crisp crust without overcooking the fish.
  • If granola is not available, a mixture of oats and nuts can be used as a crust substitute.

Find it online: https://ivysrecipes.com/baked-lemon-crusted-cod-fillets-with-granola-recipe/