What a tasty dish this was! It couldn’t have been easier to prepare. As the oven was preheating, I combined the crumb mixture and coated the cod fillets. After baking in the oven, it came out perfectly cooked—light, flaky, juicy, and entirely full of flavor! I slightly modified the original recipe by lightly wilting the spinach with a little olive oil, garlic, and lemon juice, which I was able to cook while the fish was baking. Seriously, dinner was on the table in 15 minutes!
Source: Crisp Baked Lemon Cod, Martha Stewart Living, April 2010
2 cups toasted-rice cereal, such as Rice Chex, crushed
¼ cup extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest (from 2 lemons)
¾ teaspoon coarse salt
4 cod fillets (4 ounces each), skinned
3 ounces baby spinach (4 cups)
Preheat oven to 400 degrees F. Combine rice 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.