Aug 23, 2012
I knew I could trust this recipe because I prepare cod loins like this routinely with consistently excellent results. Cod is a mild, flaky white fish that is not expensive and is absolutely reliable in my experience (i.e., not fishy). Prepared this way it is tender, flaky and perfectly done, but obviously the cooking time will depend upon how thick your fish is. I have never added wine to the pan, however, and decided to give it a try. While I didn’t find it detracted from the dish, it didn’t add anything either – so I would say drink it instead. I used bread crumbs instead of “buttery round crackers,” as I generally don’t keep “buttery round crackers” (such as Ritz) on hand. I added enough melted butter to moisten the crumbs, along with fresh minced garlic, parsley and rosemary. (Yum) I gave the fish a little salt and pepper before topping with my seasoned bread crumbs, then popped it into the oven for 20 minutes. In other words, I skipped the two-step process directed in the recipe as I didn’t find it at all necessary. As it always is, this was delicious. I served it over wilted spinach, tho’ I would have loved it with some pasta with garlic and olive oil too. (I was disciplined tonight since Hubs is out of town) For those not confident making fish, this is a great choice. For those who ARE confident making fish, this is a great choice.
—naples34102
