Spicy Baked Cod

The first time I made this recipe was for my grandfather post heart surgery.  I was still back in college at the time.  He had been put on a low sodium diet and was miserable because he couldn’t taste anything (he had been a smoker for over 40 years, though he had quit several years before the surgery).  This was the first thing he could really taste and he loved it.  And, oh yeah, it’s healthy! 

½ cup yellow cornmeal

1 tsp dried oregano

½ tsp cayenne pepper

¼ tsp salt

1 ½ pounds cod filet


olive oil 

Heat oven to 450.  Combine corn meal, oregano, cayenne pepper and salt on a sheet of waxed paper.  Dip cod fillets in milk, the dredge in cornmeal coating.  Lightly grease a baking dish with olive oil.  Place the fish in the dish and lightly drizzle with additional olive oil.  Bake 10 minutes or just until fish sections separate.  If using frozen fish, do not thaw first.  Cook fish an additional 10 minutes.  Makes 6 servings


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