Recipe by dakota kelly
"This recipe is a good, low-fat, and quick cod recipe."
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fine dry bread crumbs
grated Parmesan cheese
ground black pepper
4 (3 ounce) fillets
egg white, lightly beaten
After reading several of the reviews for this recipe, we decided to forgo the egg white and replace it with 2T of mayo. mixed w/ 1t. lemon juice. We brused each piece of fish w/ the mixture, followed by the crumb topping. It was delicious! This was an inexpensive, quick and easy meal to prepare.
This was okay. I thought the topping was a little dry. If I do this again, I'll probably make a light sauce to drizzle on top of it.
THe best cod I've ever eaten. The only reason why I'm giving it a four star is because I took the suggestion of lemon and mayo instead of egg whites and I think it made a big difference in taste. I sauteed 3 cloves of garlic in oil then added it to a little mayo and lemon juice until it was thin. I then brushed that on the fish instead of the egg whites. It was awesome and super flavorful.
I made a couple changes. I rubbed the fish with fat free mayo rather than the egg white. I also didn't add the oil to the crumb mixture. Instead, I patted the crumbs onto the fish and then sprayed it with my oil spritzer. I baked as directed. It was so good. I've shared the recipe with a few people who also really enjoyed it. Thanks!!!!
I have to agree with what other reviewer's have already said here. Lose the egg white and replace it with a mayo-lemon juice combo ~ I use 2 Tbsp. mayo and 2 tsp. lemon juice(just ehough to leave a hint of lemon with every bite.) Soak the fish fillets in buttermilk for about an hour before preparing to eliminate any "fishy" taste, add a bit more seasoning and this is a delicious, healthy meal, one which the hubs and I have been enjoying for weeks now. Thanks for the post, dakota!
Very delicious. My only suggestion is to season the fish itself before adding the breading on top. I used some lemon juice, salt and pepper.
Good recipe ~ nothing too fancy - simple and easy to make. I made it with and without the egg white and my family did not notice a difference. This is a meal I'll make again. I did need to tent the fish at the end of the cooking time to prevent excessive browning of the breadcrumbs.
Couldn't see brushing the filets with egg white, but neither could I see swabbing them with mayonnaise as it seems most reviewers chose to do. I brushed the filets with melted butter and moistened the crumb mixture with it as well. The idea of the Italian seasoning with the delicate fish didn't appeal to me, so I chose to substitute fresh minced garlic, fresh chopped dill and parsley. I baked the fish in a shallow pan that I had drizzled with a little melted buttter. My filets were a little thicker, so I found that 20 minutes at 400 degrees was perfect. I love fish prepared this way and do so often. The addition of the corn meal was new for me, however, and I can't say that I even noticed it, so I would call it unnecessary. Served this with "Broccoli n Tomato Pasta," also from this site, and a tossed green salad. My idea of a perfect meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Cod with Italian Crumb Topping
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 26
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