Parsley-Crusted Cod

Grill it, bake it, sautee it or fry it...just about any way your prepare it my family enjoys fish!

My children happen to be severely allergic to shellfish (which is a real shame, considering how much my husband and I, friends and family are crazy for crab, shrimp and other shellfish) but luckily fish, they have no issues with.

This simple yet delicious dish is great for a weeknight - when you find ways to prepare simple foods quick, you don't have to compromise on a quality dinner even if your life seems to be spiraling out of control...hello sports, dance classes, CCD, playdates and homework to name a few!

Parsley-Crusted Cod
Adapted from Coastal Living

4-6 ounce pieces of cod (halibut or haddock)
Salt and pepper
1 1/2 TBS grainy brown or Dijon mustard
1/4 cup of fresh breadcrumbs (I like French bread)
1/4 cup fresh chopped parsley
2 cloves garlic, minced
1 tsp olive oil

Brush your chosen baking dish with olive oil.
Sprinkle your fish with a bit of salt and pepper, then using the back of a spoon or your fingertips, lightly coat the tops of the fish with the mustard. Set aside.
In a medium bowl, combine breadcrumbs, parsley, garlic and olive oil, toss until combined. Press topping evenly onto fillet tops.
Bake at 425 degrees for about 10 minutes or until your fish flakes with a fork.

Variation: You can also chop up some black or green olives or capers and add to the topping as well.