Crisp Baked Lemon Cod with Gluten-Free Breading

By pattie_d

Ingredients

• Crushed toasted-rice cereal seasoned with lemon zest and parsley gives baked cod fillets a tangy -- and gluten-free -- crunch.
• Flaky cod has a wealth of protein, vitamins B6 and B12, and heart-healthy omega-3 fatty acids. Line-caught Pacific cod is the best sustainable choice.
• 2 cups toasted-rice cereal, such as Rice Chex, crushed
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons finely grated lemon zest (from 2 lemons)
• 3/4 teaspoon coarse salt
• 4 cod fillets (4 ounces each), skinned
• 3 ounces baby spinach (4 cups)

Preparation

Step 1

Preheat oven to 400 degrees. Combine cereal, oil, parsley, zest, and salt.

Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.