Celery seed is one of nature's most trusted ingredients for supporting healthy uric acid levels, and this Celery Seed Crusted Baked Cod puts it right at the center of a light, satisfying gout friendly dinner. Cod is a naturally low purine fish, the herb crust adds bold savory flavor without the extra purines, and a squeeze of fresh lemon ties it all together beautifully. This is a wholesome main dish that works as hard as you do.
Ingredients
• 4 cod fillets (6 oz each)
• 2 teaspoons celery seed
• 0.5 cups panko breadcrumbs (or almond flour for a lighter option)
• 2 tablespoons fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 0.5 teaspoons sea salt
• 0.3 teaspoons black pepper
• 0.5 teaspoons paprika
Instructions
- Preheat and prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix the crust: In a small bowl, combine 2 teaspoons celery seed, 0.5 cups panko breadcrumbs (or almond flour for a lighter option), 2 tablespoons fresh parsley, chopped, lemon zest, 2 garlic cloves, minced, 0.5 teaspoons sea salt, 0.3 teaspoons black pepper, and 0.5 teaspoons paprika.
- Coat the cod: Pat the 4 cod fillets (6 oz each) dry and place on the baking sheet. Brush each fillet with 2 tablespoons olive oil and drizzle with lemon juice.
- Press on the crust: Press the celery seed and herb mixture evenly on top of each fillet.
- Bake: Bake until the cod flakes easily with a fork and the crust is lightly golden.
- Rest and serve: Let rest for 2 to 3 minutes before serving.