It’s pretty easy to understand how people can get hooked on breaded fish. Its crispy texture and delicious taste is hard to resist.
I remember my first encounter with breaded fish. It was at the American Legion in my hometown of Crookston, Minn. My dad treated the family to a walleye fish fry dinner at the club, which was located upstairs in a building near the Crookston Bakery, where my Auntie Florence Cramb worked.
The fish was out of this world, and I always compared other seafood meals to that thereafter.
As I’ve grown older, fish that has been breaded has become much less appealing to me. Now, I like my fish seasoned with herbs and a little olive oil sans the breading, which is much healthier.
Just recently, a friend, Connie Nelson of Grand Forks, told me about a recipe for cod that she really likes. Connie said she likes to bake the fish on a cookie sheet atop a bed of sweet bell peppers seasoned with olive oil, fat-free Italian dressing, some herbs and a little salt and pepper.
I tried her recipe the other night and was quite pleased. The only alteration I made was to add some juice from a freshly squeezed lemon. I imagine other vegetables could be added to the bed of peppers, including onion, mushrooms and the like.
Connie said she also like to use the same method to cook chicken breasts and other kinds of fish such as tilapia.
Baked Cod with Sweet Peppers
1 1-pound cod fillet
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon olive oil
Juice from 1 lemon
3 tablespoons fat-free Italian dressing
2 teaspoons Lawry’s Mediterranean Herb Seasoning Salt
Freshly ground black pepper
Preheat oven to 350 degrees.
Line a cookied sheet with foil and coat with vegetable spray. Place the peppers topped with the fish, cut in 4 pieces, on the foil. Drizzle with olive oil, Italian dressing and lemon juice. Season with herbed salt and pepper. Bake for 20 to 25 minutes and serve.
Yield: Serves 4 to 6.