Saturday, October 06, 2007

Crispy Baked Cod

1 cup Japanese breadcrumbs (panko)*
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. grated lemon rind
1 tsp. minced garlic

6 (6-oz) cod fillets
1 tsp. salt
2 Tbsp. butter, melted

Combine the first 4 ingredients in a small bowl.

Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

Bake at 400 degrees for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cut meaty fish such as grouper, wreckfish, and snapper into strips for easier cooking.

Notes: I used both Cod and Tilapia. I didn't need to cook the Tilapia quite as long, but both were delicious. Quick and easy!

Recipe from Southern Living Magazine

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At 9:09 AM, Anonymous Cooking Recipes said...

Nice blog, very informative contents. I also got similar to this, would you mind if I ask you for a link exchange? Regards...

At 8:36 AM, Blogger Marcia said...

Used this recipe Thursday night on a wonderful piece of haddock. It was so easy...and the result was delicious!

At 12:42 PM, Blogger Les said...

Marcia - Glad to hear this. I need to make it again! We tend to eat a lot of salmon (or shrimp) and I'd like to branch out a bit more. Thanks for reminding me of this recipe. :)


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