Basil-crusted cod
2
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cornmeal mixed with aromatics and herbs forms a pleasingly crunchy and flavorful crust when it melds with the fish as it bakes. Basil is the starring flavor here, but you could substitute parsley, cilantro, or tarragon if you wish. If you cannot find fresh cod or halibut, look for hake, haddock, pollock or whiting which are all in the same family. When buying fresh fish fillets or steaks, always ask your fishmonger what is freshest and then make sure that the fish you select is firm-textured with flesh that springs back when gently pressed with a finger. Trust your nose: Fish should smell like fish, but without any off-putting or ammonia odors.
Ingredients
Uncooked Pacific cod
1¼ pound(s), or halibut, about 1⁄2 inch thick, cut into fours
Fresh basil
⅓ cup(s), fresh, finely chopped
Red onion
¼ cup(s), sliced, finely chopped
Uncooked unenriched white cornmeal
3 Tbsp
Olive oil
1 Tbsp
Fresh lime juice
2 tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Instructions
1
Preheat the oven to 500°F. Spray a 9-inch square baking dish with nonstick spray. Place the fish in the baking dish.
2
Combine the basil, onion, cornmeal, oil, lime juice, salt, and pepper in a small bowl. Spoon the mixture evenly on top of each piece of fish. Bake, uncovered, until the fish is just opaque in the center and lightly browned and crisp on top, about 10 minutes. Yields 1 piece of cod per serving.
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