Crunchy Topped Cod Recipes

CRUMB-TOPPED BAKED FISH

Steps:

• Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.

CRUNCHY SALSA COD

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.

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.

OVEN-BAKED COD WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
• Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
• Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
• Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

BAKED COD RECIPE WITH CRACKER TOPPING

Steps:

• Preheat your oven to 375 degrees and coat baking dish or oven safe non-stick skillet with cooking spray or olive oil.
• Mix parsley into the softened butter (along with garlic, if you are using it), then crush the crackers in plastic a bag or food processor and mix together well with the butter.
• Pat the cod fillets dry if necessary and arrange the fish in the baking dish by placing snugly together. Fold under any thin edges (this keeps fish moist). Season each cod fillet with salt and black pepper if you like.
• Spread the crumb mixture evenly over the fish. Make sure to cover the fish well. Gently pat to adhere the topping.
• Put the cod in the oven and bake for 15-17 minutes, until the cod is cooked through (until translucency of fish is gone) and cracker topping is nicely browned and crisp.
• Serve with fresh lemon wedges.

BAKED COD WITH HERBY CRUST

Steps:

• Heat the oven to 200C/180C Fan/Gas 6.
• Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
• Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.

PERFECT FRIED COD RECIPE

Steps:

• Turn oven to warm setting (170 degrees or lowest it will go). Place a cooling rack on top of a baking sheet and set aside.
• Set up an assembly line: place flour on one plate, eggs in a bowl and combine panko, salt and garlic together on another plate.
• Dredge fish in flour, dip in egg and then press into panko to coat. Repeat until all fish is coated.
• In a large pot, heat 1 - 2 inches of oil to 350 degrees. Fry fish in batches, being careful not to crowd the pan. Place cooked fish on the cooling rack in the oven to keep warm until all fish is cooked. Serve immediately.

CRISPY BAKED COD

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.

CRISPY BAKED COD

Steps:

• Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
• In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
• Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
• Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 450°F
• Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
• In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
• In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
• Season the fish fillets with salt and pepper to taste.
• Place on the baking sheet, spacing the pieces about ½ inch apart.
• Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
• Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
• If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
• Serve hot with the lemon wedges.

ROAST COD WITH A LEMON, GARLIC AND PARSLEY CRUST

Steps:

• Season the cod with salt and pepper to taste.
• Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
• Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.