June 28, 2019

Ingredients:
  • 1 Sweet Red Pepper Cail’four Crust (frozen and pulsed into “breadcrumbs”)
  • 2 lb fresh wild-caught cod
  • 2 T olive oil
  • 1 garlic clove minced
  • ¼ t Kosher salt
  • ¼ t fresh ground pepper
  • ¼ t dried oregano
Roasted Pepper Spread:
  • 6 oz roasted peppers without liquid
  • 2 oz grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 T lemon juice
  • 1 T olive oil
  • handful of fresh parsley
  • ⅛ t red pepper flakes
Prepare Spread:
Place all of the red pepper spread ingredients into a food processor and pulse until fairly smooth. Set aside.
Prepare Cod:
Preheat oven to 375. Rinse and pat dry cod. On a non-stick baking dish/tray, pour the olive oil. Place fish fillet(s) onto the pan and season both sides with salt, pepper, and oregano. Gently rub seasonings into fish. Next, evenly cover fish with roasted pepper spread. Combine Cali’flour “breadcrumbs” with minced garlic and black pepper. Top the cod with breadcrumbs, and bake for about 20-25 minutes, depending on how thick your cod fillet is. Remove from oven. Serve and enjoy!