CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
PANKO ENCRUSTED COD
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!
Provided by icancook66
Categories High Protein
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat over to 450 degrees.
- Spray large cookie sheet with cooking spray.
- Beat egg and egg white into bowl.
- Place panko in bowl with seasonings.
- Dip fish into egg, then into panko, pressing panko into fish.
- Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
- Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.
PANKO BAKED COD
This Panko Baked Cod recipe is easy and ready in 20 minutes! The fish is made with Dijon mustard and a crispy lemon herb breadcrumb topping.
Provided by Christine Rooney
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Pour 2 Tbsp. olive oil onto a large baking sheet and spread the oil evenly over the surface of the pan.
- Completely thaw 2 lbs. of cod fish fillets (if frozen). Once the fish is thawed, pat both sides dry with paper towels. It's important that the fish is patted dry, so that it doesn't become soggy when baked.
- Place the cod fillets on the oiled baking sheet, making sure there is a little room between each one. Measure 2 Tbsp. Dijon mustard into a small dish and baste the mustard onto one side of the cod fillets using a basting brush or spread the mustard onto them using the back of a spoon.
- Sprinkle 1/4 tsp. each kosher salt and pepper over the top of the fish fillets.
- Melt 2 Tbsp. unsalted butter. Pour 3/4 gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a small bowl. Add 2 tsp. each garlic powder and paprika, 1 tsp. Italian seasoning, and 1/4 tsp. each kosher salt and pepper. Stir until the butter is completely incorporated into the breadcrumb mixture.
- Spoon a generous amount of the breadcrumb mixture over the top of each cod fillet and press the breadcrumbs down onto the fish using the back of a spoon. It's fine if some of the breadcrumbs spill out onto the baking sheet.
- Place the baking sheet in the oven and bake for 14-15 minutes, or until the cod has cooked through.Baking times may vary depending on the thickness of your cod fillets. The best way to tell if cod has finished cooking is to check the internal temperature using a food thermometer. Stick the food thermometer into the thickest part of the fish. The safe internal temperature for cod is 145 degrees Fahrenheit.The cod is done when it is white, flaky, and the breadcrumb topping golden brown.
- Remove the baking sheet from the oven and serve.
- To Serve: Use a Microplane to zest 1 lemon over the top of the baked cod. Cut the lemon into wedges and squeeze over the top of the fish.
Nutrition Facts : ServingSize 2 cups, Calories 305 kcal, Carbohydrate 20 g, Protein 29 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 82 mg, Sodium 380 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g
BAKED COD WITH PANKO
The crispy topping is everything! Make this baked cod with panko in just minutes. An easy, healthy recipe for a weeknight dinner.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly coat a baking dish with cooking spray.
- Place the cod fillets in the prepared baking dish. Squeeze the lemon juice over the fish and season with 1/8 teaspoon salt.
- Heat the olive oil in a medium saucepan set over medium heat. Add the garlic cloves and cook until fragrant, about 1 minute.
- Remove the saucepan from the heat. Stir in the panko breadcrumbs, rosemary, pepper and paprika. Stir to coat the breadcrumbs with the oil.
- Top each cod fillet with half of the breadcrumbs mixture, pressing down so that the mixture sticks to the fish.
- Cook until the fish is opaque and flakes easily, 12 to 14 minutes. Cooking time will vary depending on the thickness of the fillets.
Nutrition Facts : ServingSize 1 fillet, Calories 214 kcal, Carbohydrate 6 g, Protein 31 g, Fat 7.7 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 341.9 mg, Fiber 2.1 g, Sugar 2.1 g
CRISPY BAKED COD
It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.
Provided by ElizabethKnicely
Categories High Protein
Time 30m
Yield 4 cod fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
- Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7
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