SERVINGS: 4
Ingredients:
- 1⁄4 cup mayonnaise (I use olive oil mayo)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon ACV (apple cider vinegar)
- 1⁄2 teaspoon salt
- 1 tsp Dill, fresh or dried
- 1⁄2 cup Italian breadcrumbs
- ½ Tsp Italian Seasonings
- 3 tablespoons parsley, fresh or dried
- 4 cod fish fillets
Directions:
Preheat oven to 450F degrees. Spray a jelly-roll pan with nonstick vegetable cooking spray.
Combine mayo, Italian seasonings, dill, acv, and salt.
In another bowl combine Italian breadcrumbs, Parmesan, and parsley.
Spoon mayonnaise mixture on one side of the cod and dip the coated side in the breadcrumb mixture.
Place fish crumb side up on non-stick spray coated pan.
Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown
MY MOTTO: Most any recipe can be made GERD FRIENDLY by eliminating your triggers and replacing with non-triggers.
NOTE: I hope we all remember that GERD (as well as most chronic diseases) is multidimensional and individual. One diet might help someone while hurting another. What that means is - some recipes might work for some people while for some people they might cause reflux. Make sure that (based on ingredients) a recipe you've chosen won't trigger reflux for you. Thanks!
Recipe provided by: Joy
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