Baked Breaded Cod
recipe at a glance
5 stars - 13 reviews
ready in: 30-60 minutes
serves/makes: 4recipe id: 10023
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
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.
318 calories, 14 grams fat, 4 grams carbohydrates, 43 grams protein per serving
. This recipe is low in carbs.
ratings & reviews
|Oct 18, 2013 Guest Foodie
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.
Jun 29, 2013 souschefmatthew12345Member since: May 2, 2010
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.
Jan 13, 2012 Satisfied diner
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.
Jan 5, 2012 fatboycooking
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.
Nov 8, 2010 Mary
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.
Mar 4, 2010 gcleff11
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...
Jul 14, 2009 Guest Foodie
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.
May 7, 2008 Gluten Free Rebecca
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.
Mar 13, 2008 jerry
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.
Dec 17, 2007 LaRee
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!