Best Cod With Italian Crumb Topping Recipes

OVEN-BAKED COD WITH BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
• Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
• Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
• Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

CRUMB-TOPPED BAKED FISH

Steps:

• Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.

COD WITH ITALIAN CRUMB TOPPING

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
• Coat the rack of a broiling pan with cooking spray.
• Place the cod on the rack, folding under any thin edges of the filets.
• Brush with the egg white, then spoon the crumb mixture evenly on top.
• Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

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.

BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 450°F
• Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
• In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
• In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
• Season the fish fillets with salt and pepper to taste.
• Place on the baking sheet, spacing the pieces about ½ inch apart.
• Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
• Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
• If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
• Serve hot with the lemon wedges.