“Tis the season for seafood sales to celebrate Marti Gras!  Our weekend Dinner and a Movie recipe featured Cod from the “fresh” seafood counter.  However, since it was labeled “previously frozen” (there’s just too much irony in that statement) I needed to use it right away.

This cod was light and extremely flavorful!

I seasoned 4 cod fillets with salt and pepper, and coated the baking dish lightly with olive oil.

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Then mixed up 2/3 cup Italian bread crumbs with 3 TBSP freshly grated reggiano parmesan cheese, 1 TBSP dried parsley (you could use fresh if it’s in season.  Just chop about twice that amount).  The bread crumbs I used were some that I made myself from day old bread and added my own Italian seasoning, but you can use the store bought bread crumbs too.

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I cubed up 1 1/2 to 2 TBSP butter and randomly placed them on top the fish.  Then I sprinkled on the bread crumb mixture.

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Place in a 425 degree oven and bake for 15 to 20 minutes till it flakes easily with a fork.

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Viola!  The finished product!

Very light delicious and the cheese just adds a nice flavorful touch!

We had Proscuitto wrapped asparagus and baked sweet potatoes on the side.

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And, for dessert, a super easy apple crisp that I just sort of made up as I went along topped with vanilla ice cream.  That’s the kind of movie snack I’m talkin’ about!

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In all honesty I didn’t have a recipe for the apple crisp.  I just threw it together.  Next time I make it I’ll calculate a little better so I can share the recipe for this also.

Oven “Fried” Cod

  • 4 pieces cod
  • 2/3 cup seasoned bread crumbs (or plain BC with 2 tsp Italian seasoning)
  • 3 TBSP freshly grated reggiano parmesan cheese
  • 1 TBSP parsley
  • 2 TBSP butter cut into small cubes
  • salt and pepper to taste

Place cod in buttered baking dish. Mix together the bread crumbs, cheese, parlsey and Italian seasoning.
Season cod with salt and pepper to your taste. Place cubes of butter on top of fish. sprinkle bread crumb mixture over cod. Bake at 425 degrees for 15 – 20 minutes till flakes easily with fork.

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© 2014 – 2016, Pamela. All rights reserved.

Pamela

Taking control of life and learning to live a more intentional, holistic, minimalistic lifestyle from the heart of my inner 70's flower child.

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