Tonight I made a great dinner. It might have been so delicious because we ate it sitting at our brand new dining room set, but there's a chance it was just really good.
I was flipping through my cookbook collection last Sunday, trying to find something different to make. Baked fish kept sticking out to me, but I am growing weary of salmon, the only fish I know how to make (and enjoy eating). I don't like spending money on meals I'm not sure I'll enjoy, but I really wanted to try something new.
I've been a fan of the Looneyspoons Cookbook series for a very long time, and in my copy of Eat, Shrink and Be Merry, I found a recipe called In Cod We Trust.
I made a few modifications, replacing the Special K the recipe asked for with some whole-wheat bread crumbs, because I had stale whole wheat bread and did not have Special K. I even used frozen cod, because Alberta is land locked and I didn't want to spend a fortune on fresh fish that was frozen at one point, anyway!
Served with a quick salad made from spring mix lettuce, sliced strawberries, some cucumber and toasted pine nuts, dressed in a simple oil and vinegar dressing, it was a fantastic Friday night dinner.
Baked Cajun Fish
2/3 cup buttermilk (or skim milk with a tbs of vinegar - again, no buttermilk in the house)
zest from one lemon
1 cup whole-wheat bread crumbs
1 tbs cajun seasoning
1/4 cup (or less) grated parmesan cheese
Spray a baking sheet with Pam and set aside. Preheat oven to 400 degrees.
In a shallow dish or large bowl, combine milk and lemon zest. Place cod in milk, turning to coat. Set aside for 10 minutes.
Combine bread crumbs, cajun seasoning and cheese in a bowl.
Press fish, one piece at a time, into the bread crumbs. Only coat one side. Place fish crumbs-side-up on baking sheet.
Spritz with oil or Pam or drizzle with a bit of melted butter. Bake for 10-15 minutes.
Serve with lemon wedges and tartar sauce.