Betsy’s No Garlic Parmigiano Crusted Cod

 By Betsy Vail 09/12/20

For the love of cod, you’ll think this recipe is fintastic, and that’s no codswallup! It’s so simple, you don’t have to be a brain sturgeon to make it, and it’s very sofishticated! You might make it just for the halibut. I’m hooked!  

Ingredients:

• 2 lbs. cod fillets
• ½ c flour
• 2 tsp onion powder
• 1 tsp salt
• ½ tsp pepper
• 6 Tbs butter, melted
• Parmigiano-Reggiano, grated 
• Lemon (optional garnish)
• Parsley (optional garnish)
• Capers (optional garnish)
  
  

Directions:

1. Preheat the oven to 450 F and set aside a greased baking pan. I use cooking spray to grease the pan.
2. Dry each fillet with clean paper towels.
3. In a shallow dish or bowl, combine the flour, onion powder, salt, and pepper and set aside.
4. In a shallow dish or bowl, melt the butter.
5. Roll a cod fillet in the butter, then dredge the buttered fillet into the flour mixture, being sure all sides are covered.
6. Place the breaded fillet on the greased baking pan. 
7. Repeat the process with each fillet until all the fillet are evenly spaced on the pan.
8. Drizzle the remaining butter over the breaded cod fillets. 
9. Cover each fillet with grated Parmigiano-Reggiano cheese.
10. Bake at 450 F for 15 minutes, or until the cod easily flakes and the cheese is kissed with gold. 
11. Garnish with lemon and parsley and enjoy a delicious, quick dinner!
    
    

Creative considerations:

• Add unseasoned panko bread crumbs to the flour mixture for more crunch
• Add lemon zest or juice to the butter

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