Food & Cooking Recipes Ingredients Seafood Recipes Crisp Baked Lemon Cod By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Baking the cod on a wire rack allows the fish to get crisp on all sides. Ingredients 2 cups toasted-rice cereal, such as Rice Chex, crushed ¼ cup extra-virgin olive oil ¼ cup chopped fresh flat-leaf parsley 2 teaspoons finely grated lemon zest (from 2 lemons) ¾ teaspoon coarse salt 4 cod fillets (4 ounces each), skinned 3 ounces baby spinach (4 cups) Directions Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt. Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates. Cook's Notes Squeeze lemon wedges over fish and spinach. Print