Seafood does not appear often on our menus.
The fishy taste can be over powering, and surprisingly,
cooking fish is a step up from the average chicken or beef.
However, tonight we decided to make
Summer Baked & Breaded Cod.
This meal seemed perfect for the summer (hence "summer" in the title).
Full of lemon-y flavors, a flakey interior, and a light feel,
this recipe is an edible summer night.
1 lbs. of cod (salmon can also be used)
3 tbs. olive oil
1 1/4 cup panko breading
2 tbs. minced fresh parsley
1 tbs. lemon zest
Dijon mustard
Salt & Pepper
Preheat the oven to 400 degrees.
In a bowl, mix the parsley, panko breading, lemon zest, and salt & pepper. Add 3 tbsp. olive oil and, using a fork, make sure all the panko breading is covered with olive oil (breading will turn a little darker).
Take the pieces of cod and spread mustard (not too generously, but not too lightly) on the cod. Cover the cod with the breading mixture and place on a baking sheet.
Once all the pieces of cod are breaded, place the fish in the oven for 20-30 minutes depending on how thick the slices of fish are (we placed ours in the oven for approximately 20 minutes). The fish will be done once they are flakey and seem fall apart easily. The breading will also turn to a darker brown. Be careful not to over cook fish!
Remove from the oven and garnish with a lemon wedge. As a side, we had green beans.
Happy Eating!
No comments:
Post a Comment