My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Wednesday, July 27, 2011

Captain's Cut Baked Cod

"Don't tell fish stories where people know you; but particularly, don't tell them where they know the fish."
~Mark Twain 
This is my favorite way to have cod, and it's super quick and easy as well as healthy and delicious!  Every time I prepare it I think "why don't I make this more often?"  Cod is a nice whitefish, but can be bland on it's own, so I like to dress it up with this crumb topping.  You need a couple pieces of white bread for this recipe. Even a hot dog or hamburger roll will do.  Dry it out a bit, then toss it in a food processor or blender to turn to crumbs.  Packaged bread crumbs will not be the same, they are too fine and over-seasoned.  The white bread makes a light and fluffy crumb that compliments the delicate fish.  To the crumbs you add a clove of garlic (minced), 2 tablespoons Parmesan cheese and 3 tablespoons melted butter. Pulse a few times to bring it together and that's all there is to it.   I think next time I may try adding some chopped fresh herbs or lemon zest to the crumbs.  When choosing the cod, fresh and local is best, but you can use frozen if you have to.  Choose nice one-inch thick pieces.  One pound fresh will serve two people generously.  It might look like a lot, but it shrinks a bit as it's cooked.  
My plan this week was to make a big batch of cole slaw (love it!) and have pulled pork sandwiches with cole slaw one night and cod the next, but my pork shoulder was large and took longer to relax than expected.  By 5:30 p.m. it was clear the pork wouldn't be ready, so I switched gears and threw the cod together.  Luckily, it's really easy and is done in half an hour, saving the day! 

Captain's Cut Baked Cod
Serves 2

1 pound of 1-inch thick pieces of cod.
1 cup white bread crumbs
1 clove of garlic, minced
2 tablespoons grated Parmesan cheese
3 tablespoons melted butter
1/2 cup white wine
1/2 teaspoon of paprika (optional)
4 lemon wedges

Preheat oven to 350 degrees.  Take bread out and let it dry out a little.  Butter a 9-inch square baking dish.  Place cod pieces in dish and pour wine over them. Tear bread up and add it to a small food processor or a blender.  Pulse a few times to make crumbs.  Add minced garlic, cheese and melted butter.  Pulse a few more times, then sprinkle crumbs on top of fish.  Dust with paprika, if desired.  Bake for 35-30 or until fish flakes easily in the middle.  Serve with lemon wedges to squeeze over the fish.  

6 comments:

Rebecca from Chow and Chatter said...

this looks great also love cod

Margaret Murphy Tripp said...

@Rebecca: Thanks..a little change from fish-n-chips, 'eh?

Kate Hannon said...

Looks delicious. I love Cod.

Margaret Murphy Tripp said...

@Kate: Thanks...just like a good New Englander ;-)

Kimby said...

Margaret, your crumb topping is golden! (Idea-wise and photo-wise.) Nice way to use up those last slices of bread, etc. -- waste not, want not! :)

Margaret Murphy Tripp said...

Kimby: Thanks, and yes, I hate to waste anything these days!