Reviewed: Jan. 23, 2008

Very good and easy to make, though we did go with some of the alternatives. Would certainly make again.

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Reviewed: Jan. 17, 2008

My whole family enjoyed this lowfat dish. I took some of the previous suggestions and they all worked well. I soaked the fish in milk for half an hour before cooking, added extra Italian seasoning and put in some Cayenne pepper (I think the recipe would have been too bland without it). I used the egg white (not mayo because no one will eat it) and mixed it with some salt and pepper and lemon juice.

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Rob N.

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

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Reviewed: Jan. 12, 2008

Thanks for this nice recipe. Tried it with Tilapia as Cod was sold out. Will make it again. Wasn't a fan of the eggwhite, so next time I will use lemon juice before topping it with the crumb mixture.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jan. 10, 2008

This was really good and easy. I stuck with the egg white at my daughter's request (doesn't like mayo), and the only thing I changed was to salt the fillets before baking. Ended up so crisp and light. Everyone including the kids asked that I make this one again.

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JONZEZ4

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 7, 2008

Hey, thank you for this recipie, it was great! Like others, I ditched the egg for the mayo and it was sensational! I am not very experienced with sea food although I really like it and wish I could know how to cook all seafood dishes to perfection. I now have cod down! Thanks!

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Stacibee

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA

Living In: Ridgeland, Mississippi, USA

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Reviewed: Dec. 29, 2007

I'm giving this 5 stars because it was exactly what I was looking for. Personally, I prefer a bit more spice, and for myself, would add a little red pepper or Red Hot to the mayo rub in the beginning. I didn't even try the egg white, based upon the reviews. Also, I seasoned both sides of the fish with McCormick seafood rub and lightly salted as well. I used thick cod loins, so it took about 25 min. to cook. I got rave reviews ... .even the kids loved it! Thanks.

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MMBFZ

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Reviewed: Dec. 28, 2007

Easy recipe, added a pinch of salt prior to breading. Will make again.

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PAcklam

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Reviewed: Dec. 27, 2007

Mayo and lemon were great suggestions. I also added garlic salt, onion powder, a little of Mozzarella and Cheddar cheese instead of the Parmesan, and a tiny bit of chili pepper power. Outstanding!

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 16, 2007

The topping was fantastic. The fish on the other hand was not so good. I'll have to try this again with a better cut of cod.

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Amber

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 13, 2007

Very good basic recipe. I decided against the egg white after reading the reviews recommending mayo and lemon juice. However, found that I was out of mayo, so I used Greek-style yogurt instead with a squeeze of fresh lemon juice -- worked great and even more healthy!

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SJRJA

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Reviewed: Dec. 7, 2007

With modifications, this was truly divine. I used Japanese panko breadcrumbs and added cayenne pepper to the dry breadcrumb mixture for some "Oomph". I also spread fat free mayo on the fish instead of egg whites....the bread topping seemed to stick to it better. 12 minutes at 450 was perfect. The fish was so light, so healthy, and even add a hint of "heat" with the cayenne...something I truly think this mild dish needs.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

This was really good! I have never cooked fish before- with the exception of frozen fish sticks, and I was worried it wouldn't turn out. I followed the recipe exactly, with the exception of using a wash of light mayo/lemon juice instead of egg whites (thanks other reviewers!) It was crunchy, moist, and flavourful. I used haddock as it was on sale. My husband has requested this be put on our regular dinner rotation now.

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hpUK

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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Reviewed: Nov. 22, 2007

Very good!

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Carriep63

Cooking Level: Beginning

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 17, 2007

I wouldn't rank this as one of my favorites. I used the mayo suggestion but I just didn't like the italian flavor.

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Carmen

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Reviewed: Nov. 17, 2007

I took the advice of others and I used Mayo instead of oil and it was awesome My husband loved it (We are from New England so that says a lot) He told me to give it a 10 star and put it into my receipe box for the Grandkids HE HE He Obviously we have been cooking for some time.

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Nov. 14, 2007

I was generally pleased with this recipe. I was looking for a haddock recipe and read online that cod recipes are usually good for haddock too. This was good, but nothing spectacular.

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2007

Great easy recipe - I substituted Fajita for the Italian seasoning and used Mayo and lemon instead of egg white.

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JimK

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Reviewed: Oct. 28, 2007

This was pretty good.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 28, 2007

This was very good. As others suggested I used light mayo instead of egg white and sprinkle a little lemon juice over the fish before adding the topping. I think this would be good with most types of fish. I used orange roughy since it was on sale. The fish was nice and flaky and didn't dry out at all.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Oct. 18, 2007

So easy and full of flavor. Always looking for new cod recipes and this one is a winner.

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Alan V

Cooking Level: Intermediate

Living In: Coral Springs, Florida, USA

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Cod with Italian Crumb Topping

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