Cod With Caesar Crust Recipes

CRUNCHY PECORINO BAKED COD

Crunchy Pecorino Baked Cod image

I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.

Provided by Diana Moutsopoulos

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

4 (6 ounce) cod fillets
salt and ground black pepper to taste
¾ cup panko bread crumbs
¾ cup grated Pecorino Romano cheese
3 tablespoons mayonnaise
2 tablespoons butter, softened
½ teaspoon dried oregano
½ teaspoon dried thyme
2 dashes Worcestershire sauce

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g

GARLIC-CRUSTED COD FISH

Garlic-Crusted Cod Fish image

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.

Provided by LifeIsGood

Categories High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, plus a little more to oil roasting pan
2 tablespoons extra virgin olive oil
6 garlic cloves, chopped
1 cup breadcrumbs (I use seasoned)
1/4 cup parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 egg, beaten
2 lbs boneless cod fish fillets, 1 inch thick and cut into 4 pieces
4 lemon wedges, for serving

Steps:

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.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Baked Cod with Garlic And Herb Ritz Crumbs image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving

Steps:

Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.