16 Reviews

Made for ZWT-8 because we get cod in bulk pks for our freezer. Since it's freq on our table & DH esp likes it fried, I'm always alert to tasty ways to prepare it in the oven. In the 2nd paragraph of my About Me Pg, my "More is Better Principle" is defined. "If anything is really good, then more of it is always better - esp butter & garlic!" The garlic flavor here takes that "more is better" step & the coating mixture is excellent. I'm just not good at the "dredge this & dredge that" process, tried it again & ran out of the coating mixture w/fillets still waiting for it. It usually works best for me to use the "trusty stand-by" method, shake the heck out of the fillets in a plastic bag, put them in the baking pan & then pack the coating on top at the end. Thx for sharing this delicious recipe w/us. :-)

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twissis August 13, 2012

The flavours were fantastic but Rankin cod was a little thick and took 18 minutes to cook to flaking stage but was moist and very tasteful. I did add a little fresh very finely diced chervil with the garden picked parsley, For the last 5 minutes of baking I sprayed the fish the oil to try and get some colour into it. The only thing I would do differently to try and get a crispy coating would be to bake it on an oiled rack in the oven. Thank you KifeIsGood for a recipe which we enhoyed,

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I'mPat September 17, 2011

I bought some cod on sale and was looking for a recipe to make with it when I came across this one; yum, a garlicky crust! I did have all the other ingredients on hand and it took me only 5 minutes to prepare the fish and get it into the oven -- what a timesaver for a busy night. The fish was done in 10 minutes and came out perfectly cooked with a nice crunchy coating. Even my son, who doesn't like fish unless he can have tartar sauce on it, tried this and said he really liked it and wanted to eat it just the way it was. Thanks for posting this delicious recipe.

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TasteTester February 25, 2010

This was an easy dish to put together. I followed Twissis' lead and did the "shake & bake" method. My fillets were a bit thick, so it took a bit longer than stated to cook. Next time, I'll not pile the whole amount of breading on top of the fish, as it was a bit too thick for us. Will definitely make this again!

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Jostlori September 09, 2014

Crust is awesome - added a pinch of ground red pepper for heat. Served with roasted brussel sprouts and garlic potato salad.

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marcoandrita May 30, 2013

I halved the recipe as I was only cooking 1 lb of fish. Very flavorful. I had no fresh parsley, so just sprinkled some dried into the mix. Worked fine. I will definitely make this again.

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merrywether June 12, 2012

I was impressed with how quickly this came together. Super quick and easy! It was very tasty too. I used italian seasoned breadcrumbs but otherwise made as directed. Thanks for posting!

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Shelby Jo September 16, 2011

This recipe is so quick and easy to put together. I used gluten free breadcrumbs and stirred in some mixed dry herbs. I would highly recommend fresh lemon to compliment the dish. This was served with rice and fresh green beans. Definitely a repeat in my house. Made for Aussie Swap.

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PaulaG September 07, 2011
Garlic-Crusted Cod Fish