Hey there! In today's installment of Cheers to Our Health, I’ll be sharing a recipe that I hit up almost every week because it’s easy, delicious, and a way for me to eat more fish (good source of lean protein, vitamin B12, and omega-3 fatty acids).
My thanks, once again, to my trusty Taste of Home Mediterranean Made Easy cookbook, and especially to Mary Jo Hoppe for sending in the recipe and noting: “Here’s a goof-proof way to make oven-related cod moist and flavorful. My mom shared this recipe with me years ago, and I’ve been loving it ever since.”
There’s something about a recipe that’s been handed down that gives me the warm fuzzies. It’s a piece of a family's culinary history that, when shared, makes me feel connected to a broader family, our human species. Strange, maybe, but isn’t that the effect that history has on us? Storytelling reaching across time and geography, connecting us to other humans, their triumphs and their failings? Ah, enough musings, on with Mary Jo’s recipe!
Parmesan Baked Cod
-4 cod filets (4 oz each)
-⅔ cup mayonnaise – I use mayo that’s made with 100% avocado oil
-4 green onions, chopped
-¼ cup grated parmesan cheese
-1 tsp. Worcestershire sauce
- Preheat oven to 400 degrees. Place cod in a baking dish coated with cooking spray (I use olive oil that I have in a spray container). Mix remaining ingredients and spread over the filets.
- Bake, uncovered, until the fish begins to flake easily with a fork, 15-20 minutes.
That’s it! My kind of recipe: quick, easy, delicious, and fairly healthy with my mayo version.
As always, please feel free to share your favorite recipes and health tips in the comments below. Happy cooking!