Parmesan Crusted Baked Cod - Wine Dine With Jeff

INGREDIENTS

  • 16 Oz Cod Fillets or similar fish with a thickness about 3/4 to 1 inch can use haddock, Tilapia, Flounder or Sea Bass
  • 1 Tablespoon of Olive oil
  • 1 Tablespoon of butter
  • 1/2 cup of panko
  • 1/2 cup of Parmesan cheese
  • 2 Tablespoons of Chives or green parts of scallions
  • Zest of 1 lemon (save the lemon to squeeze on the baked Cod)
  • 3 tablespoons of Mayonnaise
  • 1 Tablespoon of Dijon mustard
  • Salt and Pepper to Taste

Directions

  • 1. I love this recipe for many reasons other than the fabulous taste from the crunchy Parmesan topping. When you don't want to spend a lot of time in the kitchen but want to place a healthy meal on the table this is it. Another reason is that all the ingredients on this short recipe list, I always have in the pantry or Fridge. My number One tip on this recipe is make sure the parmesan cheese is a good quality 2 year aged parmesan cheese. This cheese will come in a block and you will have to grate it yourself but it enhances the flavors tremendously. Start with the Cod filets you want to take a paper towel and pat them dry. The reason for this is that you want the mayonnaise sauce to stick to the fish without running off. Salt and pepper the cod filets. If you don't have cod fish substitute haddock, tilapia, sea bass, flounder or grouper. The best tip of the fish is the thickness should be from 3/4 to 1 inch thick this keeps the fish from drying out in the oven.
  • 2. Next stir together the mayonnaise and Dijon mustard. Then coat the side of the fish that you will be adding the panko to with the mayonnaise sauce. Not only does this add flavor to the fish, the mayonnaise adds a moisture to the fish filet. Just in case you overcook the fish slightly that will add moisture to the fish. Other ways to keep fish from drying out in the oven is to add a little liquid at the bottom of the baking pan like wine, lemon juice, butter or stock
  • 3. Cut up the chives or green parts of the scallions. Combine the panko, lemon zest, chives with salt and pepper. Drizzle in the olive oil and stir all the ingredients. Then add the grated parmesan cheese and stir together. A great tip go light on the salt in the panko because parmesan cheese is very salty on its own. You might want to taste before adding salt to the panko mixture.
  • 4. butter the bottom of the baking sheet pan, this adds flavor and keeps the fish moist while baking in the oven. Pick up the fish and with the side of the fish that is coated in the sauce lay that side down into the panko mixture and press firmly. Then lay the Cod fish filet panko side up in the buttered baking sheet pan. I like to add extra panko mixture to the top to give the fish an extra crunch. When you add extra just gently press down on the panko.
  • 5. I like to make this recipe a sheet pan dinner by adding my vegetables. I used sliced carrots and asparagus that I drizzled with olive oil and salt and pepper. Remember when you are doing sheet pan dinners the vegetables will be cooking at the same time so it is important to use vegetables that will finish cooking at the same time and that can withstand the heat that you are cooking your proteins. Place the Cod filets with the vegetables in the oven preheated to 425 degrees Fahrenheit. depending on the thickness of the fish you are using this will bake from 10 to 14 minutes. My fish was 1 inch thick and it took 12 minutes for the perfect flakey moist fish. The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point and twist gently. The fish will flake easily when it is done and it will lose its translucent raw appearance.

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