Reviewed: Mar. 15, 2009

How I wish I had had this recipe years ago! What a fast and delicious way to cook cod! I changed things around a tad due to missing some things in the kitchen: 1. I cooked the fillets in a baking dish sprayed with cooking spray rather than a broiler rack. 2. I brushed about 1 T mayonnaise on the fish first then spooned the crumb topping on top. (I found out at the last minute I didn't have a lemon on hand so it was just plain mayo.) 3. I bumped the Parmesan cheese up to 3T and it made the topping super cheesy tasting. So, as you can see, the changes were minimal but the fish still turned out FANTSTIC. I would recommned this recipe to anyone who is starting out cooking fish and is afraid - I would say it is close to foolproof and the outcome is so flavorful!

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: Mar. 15, 2009

I tried this last night and it was great. Not only was it simple, it was quick. I did use the suggestion of seasoning the fish and substituting the egg for mayo...It was delicious!

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spd4143

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

I liked that is was breaded but not fried and the kids liked it too.

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wendy

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 2, 2009

This came out excellent...I also replaced the egg white with mayo and lemon juice.

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KFIORELLO

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Monmouth Junction, New Jersey, USA

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Reviewed: Mar. 2, 2009

This was pretty good, and easy. I used the tip of other reviewers and ditched the egg white in favor of mayo and lemon juice.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 25, 2009

Simple and delicious dish.

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Katie

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Reviewed: Feb. 25, 2009

This recipe may have potential. I used the suggestion of posters to coat with 2 tablespoons mayo and 1 teaspoon lemon juice instead of egg. I added 1 teaspoon refined white sugar to the coating. Always do that when using lemon juice to keep the sourness down. That turned out to be the main flavor that I got out of eating this, and was the best part. The topping browned nicely and was starting to burn, but the fish was still raw. By the time the fish was cooked, the topping was burnt and added crunch to the meal, but very little flavor. Suggest baking the fillets for 5 minutes before sprinkling the topping over them. Another "cure" for this might be to coat the fish, bake it at 350 degrees until done as tested with a fork, and then add the coating and broil until the topping starts to brown, which is does very quickly.

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nccooker

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 24, 2009

Very good!! I took the advise of others and used 2T mayo & 2t of lemon juice mixed with some sauted garlic in olive oil. I also soaked the fish in milk to rid of the fishy taste. Used slightly more seasoning and even my 12 year old who hates fish was eating it off of my plate!! Thank you, will be a regular dish in our household.

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Michelle

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Feb. 23, 2009

This was so good! We used fresh Tilapia and breaded all sides in the bread crumb mixture. This is now my favorite way to eat Tilapia!

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meghanm3

Cooking Level: Intermediate

Home Town: Auburn, Illinois, USA

Living In: Divernon, Illinois, USA

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Reviewed: Feb. 23, 2009

Ok as a stand alone but VERY good on sandwiches the next day!

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Julianne

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Reviewed: Feb. 18, 2009

this was very yummy...but I had to make a few changes. I used 1/4 cup and 1 tablespoon of Italian breadcrumbs. I didn't have cornmeal. It was a great substitute. Only problem I had was the bake time, it should be 20 minutes or until flaky. Our 5 and 1 1/2 year old enjoyed this one. Definitely use this one again.

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heather b

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Reviewed: Feb. 15, 2009

I thought this was easy and delicious. I work nights, so my dinners have to be made ahead and microwaved. Usually, this doesn't produce great results, but this fish was still really good. I think I added extra corn meal.

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RoadyJane

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Reviewed: Feb. 4, 2009

Yum! My husband loved this recipe. Not only was it simple, but it tasted wonderful! I also didn't use the egg white but followed the idea of using the sauteed garlic with lemon.. but instead of mayo I used Greek yogurt. I also don't really like black pepper, so I put in cayenne pepper instead. It added a bit of a kick we really enjoyed!

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hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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Reviewed: Jan. 30, 2009

This was okay, but I have made a similar recipe using Tilapia and a parm/crumb topping that turned out much much better. I will still to baking cod w/butter from now on.

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 29, 2009

I made this recipe with tilapia. It was extremely fast and easy to prepare. I made this for my boyfriend and he LOVED it. He said it was the best way he's ever had tilapia. I omitted the egg and instead mixed 2 tbs mayo w/2 tsp lemon juice. It was amazing. I will make again next time we have tilapia. Thanks for sharing this recipe!!!

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Loves2Cook47

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Jan. 29, 2009

This was good, but not great. The cooking time was too short, and if you extend it the topping burns at 450, so I'd say 375 for 35 min is better. It was a bit dry, but ok otherwise.

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Alina

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Reviewed: Jan. 25, 2009

This one's definitely a keeper. Made a couple of changes to use what I had on hand. Substituted tilapia for the cod, dropped the cornmeal and mixed together panko and parmesan bread crumbs. Also added a little cayenne pepper and paprika. Put lemon juice and olive oil on the fish and spooned the dry bread mixture on top. Came out perfectly cooked with a nice mild flavor.

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JanieLucy08

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This was easy and tasty. I also omitted the egg white and instead spritzed the cod with Pam, used panko bread crumbs, and didn't use the Italian seasoning but used 'season all'. Everyone liked it, even my picky 6 year old! My kids all said it smelled like fish sticks but tasted way yummier - thanks!

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TOKI

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Reviewed: Jan. 21, 2009

Hubby and I both love this recipe. We use tilapia instead of cod and I don't do the egg white as the crumbs stick to the damp fish just fine. My other changes: double the topping as more is better. I also double the oil as one teaspoon just doesn't seem like enough. The crumb topping is great with other side dishes like green beans, broccoli, cous cous, rice, etc. This is one of our monthly staple recipes!

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APOLEARY

Cooking Level: Intermediate

Home Town: Tumwater, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 19, 2009

I rated this a 3. I'm just not a big fan of Italian seasonings on fish. I'm really just making a comment for those who found the cooking time off. The rule of thumb for fish is 5 minutes per inch of fish (thickness of the fish, not length). For us, we don't care for raw fish at all, so I start checking for donesness at 15 minutes. I like it done, but still moist. If it's dry, you've overcooked it. A white fish like cod or snapper should be opaque when done. A salmon should have a sheen to it, a moist sheen. I know some people like their fish a bit raw, but it's not a good idea per health department suggestions.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Cod with Italian Crumb Topping

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