Lazy Gluten Free: BBQ Chip Crusted Cod

BBQ Chip Crusted Cod

Cod and tilapia are great since they are mildly fishy, and bake or grill pretty quickly. Melanie happened to be over for dinner when I decided to make this recipe for BBQ Chip Crusted Cod. She had never tasted cod before, but was willing to give it a try. After her first bite, she said that she not only liked the fish, she also really liked the fish with the barbecue chip topping. Steven quickly agreed. Since this recipe was so easy and yummy, I will definitely be making it more often.
This dish comes from Taste of Home's Ultimate Five Ingredient Recipes cookbook. The original recipe calls for orange roughy, but you can substitute other white fish, like I did using cod. 

BBQ Chip Crusted Cod

You will need:
4-5 cod fillets 
3 tablespoons lemon juice
1 tablespoon butter, melted
1/2 cup crushed barbecue potato chips (Lay's Wavy Hickory Barbecue are GF)
Tartar sauce, optional 

Heat the oven to 400°F. Grease a 9x13 inch baking dish.

Place the fillets in the greased baking dish. Combine the lemon juice and butter; pour over the fillets. Top with the crushed potato chips.

Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. We enjoyed our fish with tartar sauce, however, it is optional.

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