Cod With Parmesan Sauce Recipe 455 Food

PARMESAN CRUSTED COD

Steps:

• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Place the egg in a shallow dish.
• Add the Parmesan and seasonings to a second shallow dish and mix together with a fork to combine.
• Dip each cod filet first in the egg and then in the Parmesan mixture to coat. Arrange on the baking sheet.
• Bake for 10-12 minutes or until fish is easily flaked with a fork.
• Serve with lemon wedges or tartar sauce, if desired.

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.

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.

COD WITH PARMESAN SAUCE RECIPE - (4.5/5)

Steps:

• Spray an 8 x 8 glass baking dish with cooking spray. Set aside. To make the bechamel sauce: In a medium size saucepan, meltl the butter over medium heat. Add the flour and wisk until smooth, at which point you will have a rue. Do not let it darken as you will want it to stay white. (A bechamel sauce is a white sauce.) Slowly add your warmed milk to the rue, whisking constantly to avoid lumps. Whisk until the sauce is smooth and thickens. Remove from heat and add the cheese, salt, pepper and nutmeg. Set aside. To make the Cod: In a large deep sided skillet, over medium-high heat bring the wine and the water to a boil. Reduce the heat to a simmer and add the cod. Cover and cook until the fish is opaque. Remove the fish to the glass baking dish in a single layer and season with salt and pepper. Preheat the broiler. Spoon the bechamel sauce over the top of fish. Top with remaining Parmesan cheese. Top with butter and broil until golden brown.

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.

PAN-SEARED COD WITH BASIL SAUCE

Steps:

• Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
• Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
• Coat a large nonstick pan with cooking spray and heat over medium-high heat.
• Saute fish for 5 minutes on each side or until it flakes easily with a fork.
• Spoon basil sauce over fish to serve.

PAN-FRIED COD WITH SLAW

Steps:

• Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
• Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
• To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
• Serve with the slaw.

BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE

Steps:

• Place filets in single layer in a lightly greased 13x9" pan.
• Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
• Spread mixture evenly over filets.
• Sprinkle with bread crumbs, and drizzle with butter.
• Bake at 350 for 20-25 minutes or until fish flakes with fork.

PARMESAN SAUCE (SUPER EASY)

Steps:

• Melt butter in small skillet or sauce pan over medium heat.
• Whisk in flour to make a roux and gradually stir in milk.
• Heat to a boil stirring frequently.
• Reduce heat to thicken and add parmesan cheese and stir till melted.
• Season with garlic, salt and pepper to taste.

COD WITH PARSLEY SAUCE

Steps:

• Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
• Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
• In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
• Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
• Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
• Pour over fish; garnish with parsley sprigs, if desired.