Cod Fillets with Savory Breadcrumb Topping & Asparagus
Oct 16, 2018 2:14:08 GMT
warriorchild likes this
Post by barb43 on Oct 16, 2018 2:14:08 GMT
Cod Fillets with Savory Breadcrumb Topping & Roasted Asparagus
1/2 tsp salt
1 medium clove of garlic (can use chopped garlic in a jar)
1/2-1 cup of Panko bread crumbs (whatever you need to cover the number of fillets you bake)
1-1/2 tsp butter
1 fresh lemon - for zest and also fresh squeezed juice
Italian Seasonings - you can pick what you like, or mix them. Use 1/2-1 tsp or a little more if you need it.
1) Preheat oven to 425 degrees. Place asparagus in baking dish. Toss with 2 tsp olive oil and 1/4 tsp salt (also fresh ground black pepper is you want). Roast until crisp-tender, 10-15 minutes. Cover baking dish with a lid or foil & set some place to keep warm.
2) While asparagus roasts, heat remaining oil and butter in an appropriate-sized skillet (you don't want the bread crumbs to spread out too much because they will brown too fast & burn). Add the garlic and the bread crumbs to the skilelt. Zest the lemon into the skillet so that you have as much as you like (I zested about 3/4's of the whole lemon but we like a lot of lemon zest). Cook, stirring frequently, until crumbs are toasted, 2-4 minutes. Remove from heat, stir in Italian seasoning(s) and remaining salt.
3) Arrange fish on a foil-lined baking sheet or in a shallow baking pan. Squeeze lemon juice on the fish fillets and press crumb mixture on the top side of each fillet. Bake until fish is opaque (or turns bright white, which cod will do) and flakes easily with a fork, about 8-10 minutes.
4) Serve fish with roasted asparagus.
Ingredients:
1 lb of fresh asparagus, washed & trimmed
4 tsp olive oil1/2 tsp salt
1 medium clove of garlic (can use chopped garlic in a jar)
1/2-1 cup of Panko bread crumbs (whatever you need to cover the number of fillets you bake)
1-1/2 tsp butter
1 fresh lemon - for zest and also fresh squeezed juice
Italian Seasonings - you can pick what you like, or mix them. Use 1/2-1 tsp or a little more if you need it.
- Basil
- Parsley
- Oregano
- Or simply use Mrs. Dash Original ;) (that's what I did)
4 cod fillets or other thin, flaky white fish (like sole), about 6 oz. each
Instructions:
1) Preheat oven to 425 degrees. Place asparagus in baking dish. Toss with 2 tsp olive oil and 1/4 tsp salt (also fresh ground black pepper is you want). Roast until crisp-tender, 10-15 minutes. Cover baking dish with a lid or foil & set some place to keep warm.
2) While asparagus roasts, heat remaining oil and butter in an appropriate-sized skillet (you don't want the bread crumbs to spread out too much because they will brown too fast & burn). Add the garlic and the bread crumbs to the skilelt. Zest the lemon into the skillet so that you have as much as you like (I zested about 3/4's of the whole lemon but we like a lot of lemon zest). Cook, stirring frequently, until crumbs are toasted, 2-4 minutes. Remove from heat, stir in Italian seasoning(s) and remaining salt.
3) Arrange fish on a foil-lined baking sheet or in a shallow baking pan. Squeeze lemon juice on the fish fillets and press crumb mixture on the top side of each fillet. Bake until fish is opaque (or turns bright white, which cod will do) and flakes easily with a fork, about 8-10 minutes.
4) Serve fish with roasted asparagus.
