FAMILY EASY BAKED SCROD

4 (6-8 ounce) cod fish fillets 
1 tablespoon olive oil
1 1/2 cups plain breadcrumbs 
2 teaspoons parsley 
2-3 teaspoons lemon pepper seasoning
2 teaspoons minced garlic
Salt (to taste)


Preheat oven to 400°F Line a baking dish with aluminum foil. Combine bread crumbs, parsley, garlic, lemon seasoning, and salt and place in a shallow plate. Brush the top of each fillet with olive oil. Press fillet into the crumb mixture. Place cod fillets in baking dish, crust-side up. Bake until firm, about 15 minutes.

Serve cod with lemon wedges.

RICE PILAF

1 cup white rice
1 small onion, minced
2 Tbsp. butter
1/4 cup thin spaghetti, broken into small pieces
2 cups chicken broth
2 tsp. dried parsley
salt & pepper

Melt butter in a medium saucepan and saute onion over medium heat. Stir in rice and pasta, cooking for an additional minute. Season with salt and pepper. 

Stir in chicken broth and bring to a light boil. Cover; reduce heat to low and simmer for 20 minutes. Stir in parsley.