Parmesan Crusted Baked Cod
I was feeling very nostalgic about the beautiful fish that I used to get in the U.K. the other day and so I picked up myself some frozen Wild Pacific Cod at the grocery store. When I lived in England I used to be able to get the most beautiful Icelandic wild cod. It was quite simply lovely.
Cod is my favorite of all the fishes and in the U.K, is it the fish of choice at most fish and chips places. Mild flavored and almost sweet, it lends itself beautifully to being coated in a batter and fried.
Here in Nova Scotia, most people like Haddock these days, with the cod fisheries having been overfished, its not as available these days and can be expensive. I was longing for it however and when I spied this at the shops, I couldn’t resist picking some up.
- 2 thick cod loins (about 5 ounces/142g each)
- 1 medium free range egg, beaten
- 4 TBS finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (I used regular sweet paprika)
- 1/4 tsp crushed chili flakes
- salt and black pepper to taste (I did not use any salt)
- Lemon wedges to serve
HOW TO MAKE PARMESAN CRUSTED COD
Nothing could be simpler. No frying involved. I am sure you could also cook this in an air fryer if you wanted to, but I am not sure on the timings for that as I haven’t done so and I wouldn’t like to make any recommendations I am not sure of!
Preheat the oven to 425*F/230*C/ gas mark 7. Butter a baking sheet, or line with some baking parchment, or a small baking dish large enough to hold both cod fillets in a single layer.
Put the beaten egg in one shallow bowl. Put the cheese and spices in another shallow bowl and mix well together.
Dip the cod pieces one at a time into the beaten egg, coating them well and letting any excess drip off.
Dip the cod pieces one at a time into the cheese mixture, turning them to coat them completely in the mixture, and patting lightly to help it adhere. Place into/onto the prepared baking dish/sheet.
Bake in the preheated oven for 10 to 12 minutes, until the cod is golden brown and it flakes easily when prodded gently with the tines of a fork.
Remove from the oven and serve warm with some lemon wedges for squeezing over the fish. (Yes, I did forget to put the lemon on the plate to take my photos!)
Parmesan Crusted Cod
- 2 thick cod loins (my pieces were smaller) (about 5 ounces/142g each)
- 1 medium free range egg, beaten
- 4 TBS finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (I used regular sweet paprika)
- 1/4 tsp crushed chili flakes
- salt and black pepper to taste (I did not use any salt)
- Lemon wedges to serve
- Preheat the oven to 425*F/230*C/ gas mark 7. Butter a baking sheet, or line with some baking parchment, or a small baking dish large enough to hold both cod fillets in a single layer.
- Put the beaten egg in one shallow bowl. Put the cheese and spices in another shallow bowl and mix well together.
- Dip the cod pieces one at a time into the beaten egg, coating them well and letting any excess drip off.
- Dip the cod pieces one at a time into the cheese mixture, turning them to coat them completely in the mixture, and patting lightly to help it adhere. Place into/onto the prepared baking dish/sheet.
- Bake in the preheated oven for 10 to 12 minutes, until the cod is golden brown and it flakes easily when prodded gently with the tines of a fork.
- Remove from the oven and serve warm with some lemon wedges for squeezing over the fish.
Did you make this recipe?
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