Today’s Menu: Lemon-Parsley Baked Pacific Cod w/ Long Grain and Wild Rice and Sliced Carrots
For Breakfast I had a bowl of Honey Nut Cheerios also had a cup of Bigelow Decaf Green Tea afterward. Well the snow ended and we had about 3 inches or more. For the day it was
sunny and 24 degrees. They did a great job on our streets, all clear today! I did a load of laundry before Lunch. Then later, I cleaned and straightened the Pantry. For Dinner tonight I prepared a Lemon-Parsley Baked Pacific Cod w/ Long Grain and Wild Rice and Sliced Carrots.
I had not had this in a while and sounded real good! I ordered the Pacific Cod from Kroger yesterday. So for dinner tonight I prepared a Lemon Baked Pacific Cod. I’ll need the
following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 Pacific Cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.
To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon
juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.
For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love
Rice! Then I also heated up a small can of Del Monte Sliced Carrots. One Delicious Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Lemonade/Tea Snapple.
Lemon-Parsley Baked Cod Recipe
Ingredients
3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.