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
EASIEST SPICY COD
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g
CRUNCHY SALSA COD
Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
- Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.
Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CRISPY LEMON CODFISH
Steps:
- Gather the ingredients.
- In a large nonstick frying pan , heat butter and olive oil over medium heat.
- Set up a breading station with two shallow dishes. Beat the egg whites and set them in one dish. Spread out panko breadcrumbs in a thin layer in another shallow dish.
- Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
- Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
- Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
- In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.
- Stir in butter and salt.
- Drizzle sauce lightly over the crispy codfish fillets. Serve and enjoy!
Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Cholesterol 116 mg, Fiber 3 g, Protein 48 g, SaturatedFat 7 g, Sodium 825 mg, Sugar 4 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
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