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Cornbread Crusted Cod
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- #113450
Lemon, butter, and some parsley keep these oven-baked fish fillets simple. Serve it with some grits for some added down home authenticity.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 (6 ounce size) cod fillets
1 tablespoon chopped fresh herbs, such as parsley or oregano
1 cup crumbled cornbread
2 tablespoons cold stick butter
1/2 lemon, juiced
lemon wedges for serving
directions
Preheat the oven to 425 degrees F.
Place the cod in a single layer in a greased baking dish.
Combine the herbs and cornbread crumbs and mix well. Top the fish fillets evenly with the cornbread mixture.
Cut the butter into tiny bits and sprinkle over the cornbread.
Place the baking dish in the oven and bake at 425 degrees F for 10-15 minutes or until the cornbread topping is lightly browned and the fish flakes easily with a fork.
Drizzle the fish with the lemon juice. Serve with lemon wedges.
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recipe tips
For extra flavor, season the fish fillets with salt and pepper before adding the cornbread topping.
To add a kick of heat, sprinkle some crushed red pepper flakes or cayenne into the cornbread mixture.
Choose fish fillets that are similar in size and thickness so they cook evenly.
Try different herbs and seasonings.
Serve the cornbread crusted cod with a side of tartar sauce or aioli for extra flavor.
common recipe questions
What type of fish can I use for this recipe?
Cod is the recommended fish for this recipe, but other firm white fish like haddock or halibut can also be used.
How can I make the cornbread crumbs?
You can make cornbread crumbs by crumbling store-bought or homemade cornbread into small pieces.
Why use cold butter in this recipe?
Using cold butter helps create a crumbly topping as the butter melts during baking.
Can I use dried herbs instead of fresh?
Fresh herbs will provide a more vibrant flavor, but you can substitute with dried herbs if that's what you have on hand. Use 1 teaspoon of dried herbs instead of fresh.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat the cod in the oven. After 1 day the cornbread topping will become soggy and won't reheat well.
nutrition data
Nutritional data has not been calculated yet.
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