![Baked breaded cod with cucumber salad and wild rice](http://www.impulsiveculinarian.com/wp-content/uploads/2016/03/image-32-1024x768.jpeg)
This Monday our weekly menu plan called for the following.
Protein: Cod
Vegetable: Cucumber
Side: Wild rice
To be honest, haddock or cod both work well depending on price and availability, but be sure to buy fresh fish always!
Gluten Free Baked Breaded Cod
![Baked breaded cod covered in gluten free breadcrumbs seasoned with lemon zest, kosher salt and freshly ground black pepper](http://www.impulsiveculinarian.com/wp-content/uploads/2016/03/image-33-1024x768.jpeg)
Fresh cod fillets from my local fishmonger are always a welcome treat in our house. I prefer to cook them on a wire rack so the bottom doesn’t get too soggy. Leftovers of the breaded cod can be gently shredded and mixed with a little mayo for an extra tasty snack or sandwich filling, so there really is no such thing as too much of this amazing dish.
Cucumber Salad & Wild Rice
![Cubed English cucumber in a dairy free & soy free mayo dressing](http://www.impulsiveculinarian.com/wp-content/uploads/2016/03/image-34-1024x860.jpeg)
March is always a trying month where lingering winter weather is concerned. What better way to wake up the senses than with refreshing cucumber salad. To keep things hearty though a rich and nutty serving of tasty lundberg wild rice is the perfect accompaniment to baked breaded cod.
![Delicious wild rice prepared in a dutch oven](http://www.impulsiveculinarian.com/wp-content/uploads/2016/03/image-35-1024x899.jpeg)