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Dinner Tonight: July 22, 2016 Lemony Walnut-Crusted Fish Fillets

Lemony Walnut-Crusted Fish Fillets


"I'm going on a picnic, and I'm bringing..." The first person names something beginning with A, the next person B, and so on!


What was your last thought before you fell asleep last night, or your first thought when you woke up today?

The FDP team was lucky enough to meet Registered Dietitian Jen Haugen on a recent trip to Minnesota. She has partnered with Mower Refreshed to become a family dinner champion in her community and we couldn’t be more excited to have her on The Family Dinner Project Team! This Lemony Walnut-Crusted Fish Fillets Recipe is a great start!

This recipe comes straight from Jen’s fabulous website, Down-to-Earth Dietitian.

Click here for the original recipe.


Serves 4

  • 1 lb. cod, about 1 inch thick, cut into 4 pieces
  • 1 Tbsp. lemon juice
  • 2 small slices whole wheat bread
  • 1/4 cup loosely packed fresh parsley leaves
  • 1 teaspoon lemon pepper seasoning (without salt)
  • 2 Tbsp. I Can’t Believe It’s Not Butter!® All Purpose Sticks
  • 1/4 cup finely chopped walnuts


  1. Preheat the oven to 425°. Arrange cod on a baking sheet, then drizzle with lemon juice and set aside.
  2. In a food processor, process the bread until finely crumbed (less than 1 minute). Add parsley and lemon pepper seasoning and process until chopped. Add I Can’t Believe It’s Not Butter!® All Purpose Sticks and pulse until combined.
  3. Combine bread mixture with walnuts in a small bowl. Evenly top cod with crumb mixture.
  4. Bake for 15 minutes, or until cod flakes with a fork and crumbs are golden brown

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