If you like fried food but are afraid to try it because it is unhealthy, use a sparing amount of extra virgin olive oil and watch cholesterol go down. . .omega-3’s make all the difference. . .
–cod fillet (size of 2 decks of cards, one-half pound)
–Italian panko breadcrumbs (1 cup, divided)
–turmeric (be sparing; 1 teaspoon)
–zucchini (2 medium, sliced)
–shredded Parmesan cheese (a healthy cheese; one-quarter cup)
–extra virgin olive oil (be sparing, but to taste)
–salt and pepper to taste
1 – Place one-half cup of Italian panko breadcrumbs on a large plate. Place the cod in a plastic bag; season with salt and pepper, and extra virgin olive oil. Take care to see that oil covers all the fish. Then, using a kitchen fork, place the cod atop the breadcrumbs. Turn to coat thoroughly. Place in a covered baking dish. Sprinkle with a bit of turmeric. Do not add water or any other liquid. Set aside.
2 – Wash thoroughly and then slice the 2 zucchini. Place in a covered baking dish. Do not add water or any other liquid. Season with salt and pepper. Set aside.
3 – In a deep, large cup (a 2-cup measuring cup is ideal), place one-half cup Italian breadcrumbs, one-quarter cup of Parmesan, and a sparing amount of extra virgin olive oil to taste. Using a fork, combine all three ingredients.
4 – Spoon the seasoned breadcrumbs on top of the zucchini. Microwave, covered, on high for 6 minutes. You want the zucchini to be tender, but with a crispy coat.
5 – Microwave the cod on high for 6 minutes. Cod is done when it begins to break apart.
6 – Serve the oven fried dinner hot, cod and zucchini.
–fish recipe inspired by Salmon 365, but a recipe that is also recommended for white fish; zucchini inspired by the Olive Garden restaurant.