Parmesan Crusted Cod Fillets 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.

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.

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.

BAKED PANKO AND PARMESAN ENCRUSTED COD

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
• Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
• To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
• Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
• Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
• Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
• Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
• Garnish with parsley and a squeeze of lemon with side of tartar sauce!

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.