Gluten Free Italian Cod

December 8, 2014

Category Dairy Free Decadence Earth Empowering Entrees Gluten Free Goodness Non-GMO Nirvana Sugar Free Sensation Superbly Soy Free

Gluten Free | Dairy Free | Organic | Non-GMO | Soy Free | Sugar Free
This gluten free Italian cod recipe is a Foley family favorite. To learn more about Laura Foley Ramsden and the Foley Fish adventures check out our article, International Chef Partners with Mama Fish Maven.

Notes

* If you are dairy free, the parmesan is totally optional. We used coconut milk. Unsweetened almond milk also works very well.
** Don’t forget to choose GMO free bread crumbs.
*** To toast your pine nuts, put them in a dry skillet and toast on low heat, stirring approximately five minutes until lightly golden brown. Alternatively, spread the pine nuts on cookie sheet at 350 degrees for approximately 10 minutes until golden brown. Be sure to stir a few times for even toasting.

Ingredients

Italian Cod

1-2 lb Foley cod fillet
½ cup parmesan*
1 cup gluten free bread crumbs**
1 egg, beaten
¼ cup coconut milk
Dash sea salt

Topping

4 plum tomatoes, chopped
2 T fresh basil
1 T olive oil
1 T pine nuts, toasted***
Dash sea Salt

Instructions

Italian Cod

Preheat oven to 450 degrees.
Cut cod into 4 portions and season with salt and pepper.
Combine beaten egg with milk.
Combine bread crumbs with parmesan.
Dip fish into egg wash and then parmesan bread crumb mixture.
Place on a baking sheet and cook in preheated oven for approximately 12 minutes.

Topping

While fish is cooking, sauté chopped tomatoes in olive oil over low heat.
Add toasted pine nuts and basil just before serving.
Top fish with tomato basil mixture. Serve hot!