Adobo And Parmesan Crusted Cod Food

PARMESAN BAKED COD WITH PANKO

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the panko, parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Add the olive oil and toss to combine.
• Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so that it adheres.
• Place in the oven and bake for 10-12 minutes or until the topping is lightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check). Cooking time will depend on the thickness of the fillets. Serve immediately.

ADOBO AND PARMESAN CRUSTED COD

Steps:

• Mix the Adobo spice (or you can make your own Adobo spice by combining equal amounts of cumin, onion powder, salt, ground black pepper, garlic powder, and turmeric), and oregano.
• Pre-heat an iron skillet, preferably an iron grilling skillet on medium-high heat. Coat the skillet well with the olive oil.
• Prepare the fish by rinsing with cold water and pat dry with a paper towel or cloth. Apply the spice mixture to both sides of the cod fillets.
• Add cod fillets to the skillet and cook for 3 minutes on each side. Add lime juice to the skillet after the fish is flipped.
• Grate the ground black peppercorn and lightly sprinkle the grated parmesan cheese over the cod fillets.
• Place the iron skillet in the oven for 1 minute if you have a broiler, 2-3 minutes otherwise.
• Remove skillet from the oven and remove the fillets from the skillet. Allow to sit for 2 minutes.

PARMESAN CRUSTED COD

Steps:

• Preheat oven to 400° F (200°C).
• Line a baking sheet with parchment paper or a silicon mat.
• Add the breadcrumbs, Parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Pour the olive oil into a bowl.
• Toss to combine, until wet crumbles form.
• Season the cod fillets with salt and pepper. Set them on the baking sheet.
• Spoon the breadcrumb mixture onto the fish, packing it down lightly with the back of the spoon.
• Bake for 12-15 minutes or until the topping is lightly browned.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

PARMESAN BAKED COD

Steps:

• Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

PARMESAN-CRUSTED COD FILLETS

Steps:

• Preheat oven to 450 degrees.
• Peel the carrots and julienne enough to make 3 cups; cover and set aside.
• Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
• In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
• Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.

HOMEMADE ADOBO ALL-PURPOSE SEASONING

Steps:

• Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.