Prep 15 mins
Cook 12 mins
This recipe comes from The Black Dog Summer on the Vineyard Cookbook. Just buy the cod and parsley; and you probably have everything else at home. Such a simple fish recipe and it packs a lot of flavor. This is for garlic lovers! Note: if the breadcrumb coating doesn't immediately adhere to the fish, just pat it on. It works great.
- 14.79 ml unsalted butter, plus a little more to oil roasting pan
- 29.58 ml extra virgin olive oil
- 6 garlic cloves, chopped
- 236.59 ml breadcrumbs (I use seasoned)
- 59.14 ml parsley, chopped
- 1.23 ml kosher salt
- 1.23 ml fresh ground black pepper
- 1 egg, beaten
- 907.18 g boneless cod fish fillets, 1 inch thick and cut into 4 pieces
- 4 lemon wedges, for serving
- Preheat oven to 400 degrees F.
- Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
- Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
- Mix to moisten the crumbs and seasonings.
- Dredge each fish fillet in the beaten egg first.
- Then dredge each fish fillet into the crumb mixture.
- Place the coated fish fillets in an oiled roasting pan for the oven.
- Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
- Serve with lemon wedges.
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. :-)
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,
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.