30 Minute Monday Crunchy Baked Cod Recipe 425 Recipes

30-MINUTE MONDAY- CRUNCHY BAKED COD RECIPE - (4.2/5)

Steps:

• Heat the oven to 450 degrees and grease a glass or stone 9×13″ baking dish with clarified butter. Pat the cod fillets dry and season with salt and pepper (I prefer white pepper on fish, but use it sparingly). Place the fillets in the baking dish. In a small bowl toss the cracker crumbs with HALF of the dill and HALF of the parsley. In another small bowl, combine the mayo, mustard, 1 tsp. of the lemon juice, the remaining dill and parsley and the cayenne. Mix well. Spread the mayo mixture on the top of each fillet. Press the crumb mixture into the mayonnaise, making sure they adhere. Bake until the crumbs are golden brown and all but the very center of fish has turned from translucent to opaque, about 15 minutes. Spritz each fillet with remaining lemon juice and serve with lemon wedges if desired.

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.

WEIGHT LOSS APPROVED COD RECIPE RECIPE - (4.5/5)

Steps:

• Phase #1: Take out a bowl and combine two tablespoons of grated parmesan cheese, one teaspoon of olive oil, one eighth of a teaspoon of garlic powder, one tablespoon of cornmeal, one eighth of a teaspoon of black pepper and half a teaspoon of Italian seasoning. Optional: If you would like to add some extra flavour, stir in a quarter cup of dry bread crumbs. Phase #2: Take a broiling pan and lightly coat the rack with a cooking spray such as Pam. This is so the cod will not stick to the rack. Situate four three ounce cod fillets on the rack. Gently stir one egg white in a small bowl. Brush the egg white across the top of each cod fillet consistently. From there, add the small bowl of your mixture equally across each cod fillet. Phase #3: Cook in the oven at four hundred and fifty degrees for about ten minutes. You will know when the cod is done by examining the fish with a fork. If it flakes without difficulty, your cod is finished.