Getting more fish in your diet is key, making it taste good is half the battle. These fillets never made it to the dinner table. My boys gobbled them up right off the pan.

INGREDIENTS                                       (click photo to enlarge)

1 1/2 pounds cod or other firm white fish fillets
1 tablespoon fresh lemon juice
1/2 cup non fat Greek yogurt
1/2 cup of coconut or regular organic cows milk
1/4 teaspoon onion powder
a shake of black pepper and sea salt
1 cup panko breadcrumbs
2 tablespoons chopped dried or fresh parsley
lemon slices


Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. In a dipping pan/dish combine lemon juice, yogurt, milk, onion powder, sea salt and pepper. In another dipping pan/dish add the breadcrumbs. Dip the fish in the yogurt mixture and then coat with the breadcrumbs. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley and serve with lemon slices. Serves 4.

Tip: Make the Chipotle Aioli Sauce for the Roasted Slivered Brussels Sprouts recipes. Delish!