Ingredients
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1 1/2
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1/2
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2 - 3
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1
-
3/4
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4
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-
-
-
-
-
-
-
-
Directions
Easy! Oven-Baked Cod,Taken from Rachael Ray’s 30-minute meals, this is amazingly quick, fresh, and light – can be made with any type of fish fillet. Of course, my usual salad-in-a-bag is a lifesaver here, and fresh broccoli steamed in the microwave or asparagus roasted alongside the fish completes the meal!,Every time I make (bake) cod, it turns out dense and dry. I usually bake a thawed filet (about 6 oz.) 15 min. At 350 degrees. When Ive had traditional British cod fish frys, they are always so flaky and tender. I know its a different cooking method, but how do I get the same tender, flaky texture from baking the filet? Thanks!,A number of contributors found this either lacking in flavour or the cod a bit wet. I always sprinkle sea salt each side of the cod and refrigerate uncovered for a couple of hours or more. This removes excess moisture and firms up the fish. For breadcrumbs, I keep a tub of panko crumbs mixed with dried lemon peel as a base for fish. This helps add flavour.
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Steps
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1
Done
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Preheat Oven to 400f Line Your Pan With Aluminum Foil and Lightly Brush With Olive Oil, or Use a Bit of Cooking Spray. |
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2
Done
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Combine Parsley, Garlic, Lemon Zest, and Coarse Salt on the Cutting Board. Finely Chop, Then Combine With the Breadcrumbs in a Shallow Plate. |
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3
Done
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Brush Top of Each Fillet With Olive Oil. Press Fillet Into the Crumb Mixture. Place Fillets in Baking Dish, Crust-Side Up. Bake Until Firm, About 12-15 Minutes, Depending on the Thickness of the Fish. Serve With Lemon Wedges. |
