Serves 3
CUSTOMER FAVORITE! Six ounce salmon fillets or cod fillets are covered in an herb-infused parmesan topping and then baked in the oven.
Please note that any modifications made to the original recipe (low sodium, etc) will greatly alter these details.
SALMON: Thaw in the refrigerator. Cook within 1 day of being thawed. Cooking tip: Remove the fish from the oven when there is still a pea-sized raw spot in the center of the fillet when you flake it apart. Let rest for a few minutes to finish cooking. Begin preparing included rice while preheating oven to 400˚. Place salmon fillets (discard juice) on foil-lined baking sheet. In a bowl, combine butter bag with breadcrumb bag and mix well. Use the back of your fork/spoon to press topping onto top of each fillet. If you have some spare frozen veggies, you can add them to the pan as well. Bake salmon on center rack for approx. 14 min. Turn oven to broil and cook salmon an additional 2-4 min or until done.
COD: Thaw in the refrigerator. Cook within 1 day of being thawed. Preheat oven to 400˚. Place cod fillets (discard juice) on foil-lined baking sheet. In a bowl, combine butter bag with breadcrumb bag and mix well. Use the back of your fork/spoon to press topping onto top of each fillet. If you have some spare frozen veggies, you can add them to the pan as well. Bake cod on center rack for 15 min or until almost cooked through. Turn oven to broil and cook an additional 1-2 min or until done.