1/4 cup mayonnaise 2 tablespoons grated Parmesan cheese 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon anchovy paste 1/4 teaspoon ground black pepper 1/2 cup fresh bread crumbs 3 tablespoons chopped flat-leaf parsley 4 cod fillets lemon wedges
Heat oven to 450 degrees F. Spray jelly-roll pan with nonstick vegetable cooking spray.
Combine mayonnaise, Parmesan cheese, lemon juice, salt, anchovy paste and pepper in small bowl. Combine bread crumbs and parsley on sheet of wax paper. Spoon mayonnaise mixture on one side of cod; dip coated side in breadcrumb mixture. Place in jelly-roll pan crumb side up. Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.
The only thing I did different from the recipe was to use panko instead of breadcrumbs as others suggested. Fantastic recipe. A real winner! Even with the anchovy paste my kids loved it.
Member since: Jan 8, 2001
souschefmatthew12345 June 29, 2013 REVIEW:
The anchovie paste sounded odd to me but all it did was add a little saltiness and that was fine. The breading is very nice and the whole recipe really turned out well.
Satisfied diner January 13, 2012 REVIEW:
I tried this recipe on a whim, and am I ever glad I did! The cod came out of the oven moist and flaky, and the topping was incredible! The only thing I must remember the next time I make this, and I will be making this again, is to use kosher salt instead of table salt.
fatboycooking January 5, 2012 REVIEW:
Fixed this the other night and while the topping was one of the best I've had, the cod was like shoe leather.....checked the package it came in when cleaning up and found that had a use before date of 12 months earlier! Going to market now for some fresh cod and going to give it another run around the block.
Mary November 8, 2010 REVIEW:
I made this with Panko bread crumbs and no anchovy or parsley. It was excellent. It's very easy to prep the night before and pop in the oven after work.
gcleff11 March 4, 2010 REVIEW:
Total winner. I hate to go "Gorden Ramsey" on you, but this is what good, rustic, cooking is all about. Simple ingredients, well prepared, with a perfect result. The contributor can't be thanked enough. This will be a staple in our house from this point on...
Guest Foodie July 14, 2009 REVIEW:
Very quick and easy to make. We do like anchovy paste, which made me want to try this recipe. I used panko crumbs instead of breadcrumbs. I've made this several times and consider it a real keeper.
Gluten Free Rebecca May 7, 2008 REVIEW:
This was great! I left out Anch paste, salt and parsley. I used gluten free corn flake crumbs and broiled it a little at the end of cooking. Enjoyed it with Trader Joes Jalapeno Tarter Sauce! We will definitely have this again.
jerry March 13, 2008 REVIEW:
I also left out the anch. paste (I love it but family doesn't). Found the breading to be a little salty but I will make it again.
LaRee December 17, 2007 REVIEW:
I made this for company last night and was astounded at how good it tasted! I used the recipe as written, but started with frozen cod and baked them slightly covered at 400 for 30 minutes, then ran them under the broiler for a little browning. This is a new favorite for me!
bee1 August 15, 2007 REVIEW:
Very easy to make with minimal cleanup. REALLY tasty!! Loved it and will definately be making it again and again.
Sue July 24, 2007 REVIEW:
This is a favorite dish I serve to company. Everybody that tastes it wants the recipe!.
Member since: Jul 6, 2007
cherylrabinovitz July 6, 2007 REVIEW:
Fish was fantastic. I made one modification - left out anchovy paste.
Just like the name says, this rich dessert is made with bread and essentially a custard sauce which is baked until set. Some of the variations on the basic recipe use croissants, pound cake, or even doughnuts instead of bread.