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Baked Cod with Parsley Crust.
Cod, or codfish as it is also known, is such a versatile fish and a firm favourite with the whole family in many parts of the northern hemisphere in particular. In the UK, cod and chips bought from the local "chippie", smothered in salt and vinegar, and wrapped in newspaper to serve, used to be a tradition for a Friday night dinner and still is in many parts. Not many would turn their nose up at a huge plate of battered cod and chips!
In the US cod is consumed at home yet it is also a popular restaurant fish. It is usually, however, sold frozen as steaks or fillets in the supermarkets.
In the US cod is consumed at home yet it is also a popular restaurant fish. It is usually, however, sold frozen as steaks or fillets in the supermarkets.
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Cod, which belongs to the same family as whiting, hake and haddock, is one of the most important and widely fished white saltwater fish in the world, and for this reason, stocks have declined over the years. This has made the price of cod soar, making it quite expensive nowadays.
Cod is found in the cold and icy waters of the North Atlantic, North Pacific and other cold - temperate waters of the northern hemisphere. It is possible to purchase fresh cod from markets and fishmongers in these coastal areas.
The pure white cod flesh, when cooked, is extremely flaky and falls apart in the mouth upon eating. It has a very mild flavour, which makes it difficult for anyone not to like it.
Cod can be cooked in a variety of ways yet lends itself very well to being baked, as the following recipe demonstrates. Although it is mild-flavoured, it can take on other flavourings extremely well and is often partnered with parsley, butter, lemon juice, cumin or tomatoes.
In the recipe below, cod steaks are seasoned, brushed with olive oil and baked with a simple topping or crust made from breadcrumbs, garlic, lemon and parsley until crispy.
Cod is found in the cold and icy waters of the North Atlantic, North Pacific and other cold - temperate waters of the northern hemisphere. It is possible to purchase fresh cod from markets and fishmongers in these coastal areas.
The pure white cod flesh, when cooked, is extremely flaky and falls apart in the mouth upon eating. It has a very mild flavour, which makes it difficult for anyone not to like it.
Cod can be cooked in a variety of ways yet lends itself very well to being baked, as the following recipe demonstrates. Although it is mild-flavoured, it can take on other flavourings extremely well and is often partnered with parsley, butter, lemon juice, cumin or tomatoes.
In the recipe below, cod steaks are seasoned, brushed with olive oil and baked with a simple topping or crust made from breadcrumbs, garlic, lemon and parsley until crispy.
Baked Cod with Parsley Crust Recipe
Ingredients
- 4 thick pieces of skinless cod
- 4 oz (115 g) of fresh breadcrumbs
- 2 tbsp of olive oil
- 2 tbsp of fresh chopped parsley
- 1 crushed clove of garlic
- grated rind of 1 lemon
- salt and pepper
- Preheat the oven to a temperature of 375°F (190°C).
- Rinse the fish pieces under cold running water and dry with paper towels.
- Arrange the cod in a lightly greased shallow ovenproof dish. You can use a little of the olive oil to grease the dish.
- Brush the cod with the remainder of the oil.
- Season with salt and pepper.
- Combine the breadcrumbs, parsley, garlic, lemon juice and a little salt and pepper in a separate mixing bowl.
- Spoon the breadcrumb mixture on to the top of the fish and press down with the back of a spoon, so that an even layer is formed.
- Place the dish into the preheated oven and bake for 15 - 20 minutes or until the cod is cooked and the topping is a golden brown colour.
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