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Baked Oat-Crusted Cod Fillets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 31 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western
  • Diet: Low Fat

Description

A healthy and delicious recipe for baked cod fillets coated with a crunchy oat and granola crust, flavored with fresh lemon zest and juice. This dish offers a flavorful twist on traditional baked fish, perfect for a light and nutritious meal.

Ingredients

Fish and Coating

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

To Serve

  • Lemon wedges

Instructions

  1. Prepare Cod: Defrost cod fillets overnight and pat dry with paper towels to remove excess moisture, ensuring the coating sticks well.
  2. Preheat Oven: Set the oven to 450°F (230°C) and position racks in the top and bottom thirds. Line a baking sheet with aluminum foil without greasing it to prepare for cooking.
  3. Mix Coating Ingredients: In a bowl wide enough to hold a fillet, beat the egg and almond milk together. In a separate bowl, combine the 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, then roll it in the granola-flour mixture. Press the mixture firmly to ensure it adheres well to the fish. Arrange the coated fillets on the prepared baking sheet.
  5. Bake the Fish: Place the baking sheet on the lower third rack of the oven and bake for 7 minutes. Then move the sheet to the top third rack and bake for an additional 7 minutes. This ensures even cooking and a crisp crust.
  6. Rest and Serve: Remove the cod from the oven and let it rest for a couple of minutes before carefully lifting it off the foil to avoid the crust falling off. Serve immediately with a fresh salad and lemon wedges, adding more salt if desired.

Notes

  • Use unsweetened granola to control sugar levels and enhance the natural flavors.
  • Be gentle when removing the baked cod from the foil to maintain the crust integrity.
  • You can substitute almond milk with yogurt or mayonnaise for a richer coating.
  • This recipe works well with other white fish varieties like haddock or pollock.
  • For a gluten-free version, substitute wholewheat flour with gluten-free flour or almond flour.

Find it online: https://ivysrecipes.com/baked-oat-crusted-cod-fillets-recipe/