Parmesan-Crusted Cod with Garlicky Summer Squash
8g CARB
Serves 4
Hands On 20 min.
Total 40 min.
- 4 5- to 6-oz. fresh or frozen skinless cod fillets
- 4 small zucchini and/or yellow summer squash, cut into ¾-inch pieces
- 2 cloves garlic, minced
- ¼ cup olive oil
- ¼ tsp. salt
- ⅛ tsp. black pepper
- ¼ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 2 Tbsp. snipped fresh parsley
1. Thaw fish, if frozen. Preheat oven to 350°F. In a 15×10-inch baking pan combine squash and garlic. Drizzle with 2 Tbsp. of the oil. Rinse fish; pat dry with paper towels. Place in pan with squash. Sprinkle fish and squash with ⅛ tsp. of the salt and the pepper.
2. In a bowl combine panko, cheese, parsley, and the remaining ⅛ tsp. salt. Drizzle with the remaining 2 Tbsp. oil; toss to coat. Sprinkle on top of fish; press lightly. Bake about 20 minutes or until fish flakes easily. If desired, sprinkle with additional parsley.
Tip Make cleanup easier by lining the baking pan with foil before adding the vegetables.
PER SERVING (1 fillet + 1 cup zucchini each) cal 297, fat 16 g (3 g sat. fat), chol 65 mg, sodium 409 mg, carb 8 g (2 g fiber, 4 g sugars), pro 29 g
