Baked Breaded Cod Food

BAKED BREADED COD

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Sprinkle cod with salt and pepper and arrange on the baking sheet. Drizzle it with half the butter and half the lemon juice.
• In a small bowl, combine bread crumbs, parsley and chives.
• Sprinkle the mixture over the cod and drizzle with remaining butter and lemon juice.
• Bake just until bread crumbs are crisped and cod flakes easily with a fork, about 12 minutes.

OVEN-BAKED COD WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
• Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
• Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
• Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

BAKED BREADED COD

Steps:

• Preheat oven to 450F degrees. Spray jelly-roll pan with nonstick vegetable cooking spray.
• Combine mayo, parmesan cheese, lemon juice, anchovy paste and salt and pepper.
• Combine bread crumbs and parsley.
• Spoon mayonnaise mixture on one side of the cod and dip the coated side in the breadcrumb mixture. Place fish on pan with crumb side up.
• Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.

BAKED BREADED COD

Steps:

• In a shallow bowl, combine the crushed croutons and parsley. Drizzle cod with salad dressing, then coat with crumb mixture. Spritz with butter-flavored spray. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 10-15 minutes or until fish flakes easily with a fork.

PAN-FRIED COD WITH SLAW

Steps:

• Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
• Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
• Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.

COD WITH ITALIAN CRUMB TOPPING

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
• Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
• Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

BAKED COD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
• Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
• Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.

PARSLEY-CRUSTED COD

Steps:

• In a shallow bowl, combine the first 6 ingredients. Brush oil over 1 side of fillets; gently press into crumb mixture., Place crumb side up in a 13x9-in. baking dish coated with cooking spray. Bake at 400° just until fish begins to flake easily with a fork, 15-20 minutes.