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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This recipe comes from The Black Dog Summer on the Vineyard Cookbook. Just buy the cod and parsley; and you probably have everything else at home. Such a simple fish recipe and it packs a lot of flavor. This is for garlic lovers! Note: if the breadcrumb coating doesn't immediately adhere to the fish, just pat it on. It works great. Ingredients:
1 tablespoon unsalted butter, plus a little more to oil roasting pan |
2 tablespoons extra virgin olive oil |
6 garlic cloves, chopped |
1 cup breadcrumbs (i use seasoned) |
1/4 cup parsley, chopped |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 egg, beaten |
2 lbs boneless cod fish fillets, 1 inch thick and cut into 4 pieces |
4 lemon wedges, for serving |
Directions:
1. Preheat oven to 400 degrees F.
2. Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
3. Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
4. Mix to moisten the crumbs and seasonings.
5. Dredge each fish fillet in the beaten egg first.
6. Then dredge each fish fillet into the crumb mixture.
7. Place the coated fish fillets in an oiled roasting pan for the oven.
8. Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
9. Serve with lemon wedges.
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