Post Shredded Wheat Crusted Cod with Quinoa and Grilled Zucchini

Post Shredded Wheat Crusted Cod with Quinoa and Grilled Zucchini

Recipe by Chef Arnaud Marchand

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Made With:

Prep Time Icon

Prep Time:

10 min

Cook Time Icon

Total Time:

10 min

Servings Icon


4 Servings



  • 4 cod fillets (170 grams each)
  • 2 egg whites
  • 2 crumbled Shredded Wheat biscuits (23 grams each)
  • 1 T. ground caraway seeds
  • 2 T. chopped chives
  • Salt and pepper


  • 4 cups cooked quinoa
  • 3 T. organic canola oil
  • 1 grey shallot, chopped
  • 2 green onions, diced
  • Salt and pepper


  • 2 medium-size zucchinis
  • 2 T. canola oil
  • Salt and pepper



  1. Preheat the oven to 350º F.
  2. Season the cod fillets with salt and pepper.
  3. In a bowl, beat the egg whites until foamy.
  4. In another bowl, combine the Shredded Wheat, caraway seeds and chives.
  5. Dredge only one side of the cod fillets in the egg whites and then in the Shredded Wheat mixture so that the cod has a crust only on the top.
  6. Place the fillets, crusted side up, on a cookie sheet that has been lined with parchment paper.
  7. Bake for 10 minutes, until the fish is cooked and the topping is crisp.

In a bowl, blend all the ingredients.


  1. Cut the zucchini lengthwise into four pieces and remove a bit of the core.
  2. Lightly coat in oil and season with salt and pepper.
  3. Grill one to two minutes on each side.

Serve the Crusted Cod on a bed of Quinoa and Grilled Zucchini.