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Thursday, February 2, 2017

RECIPE: Parmesan-Crusted Cod

Holy moly - this one was fantastic!  Usually  I find cod to be a bit bland and easily overcooked.  So I was pleasantly surprised at how GOOD this recipe was! 

Also, I just wanted to give a shout out - thanks to everyone who has commented on these meals and have expressed interest in these posts.  It just makes my little heart go pitter patter. <3  If you get HelloFresh delivered to your area see below for a discount!

Go check out Hello Fresh and see if this is a service that may interest you.  Want $40 off your first order? Use my code ! (Really guys and gals - this means you spend about $20 for your first box of 3 meals that serve 2 people - 6 total meals for those who don't like to do math...) :D

Enough promotion - let's get to the good stuff shall we?

12 oz Yukon Gold Potatoes
2 Cloves Garlic
1 Carrot
1 Lemon
1/4 oz Parsley
1/4 cup Parmesan Cheese
1 tsp Dried Oregano
1/4 cup Panko Breadcrumbs
12 oz Cod


1.  Wash and dry all produce.  Preheat oven to 400 degrees.  Cut potatoes into 1-inch cubes.  Put in a medium pot with enough water to cover by an inch and a large pinch of salt.  Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on the time - you'll be adding carrots to the pot after 10 minutes). 

2.  Mince or grate garlic.  Peel carrot and cut into 2 inch-long pieces.  Quarter each piece lengthwise to create sticks.  Zest lemon, then cut into wedges.  Pick parsley leaves from stems and roughly chop.

3.  Combine parmesan, oregano, lemon zest, panko, half the garlic and a drizzle of olive oil in a small bowl.  Season with salt and pepper.

4.  Pat cod dry with a paper towel.  Place on a lightly oiled baking sheet.  Brush each fillet with a drizzle of olive oil  Season with salt and pepper.  Put a thick layer of panko crust on top of each, pressing to adhere.  Bake in oven until cod flakes when poked with a fork, about 10-12 minutes.  For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

5.  After potatoes have boiled for about 10 minutes, add carrots to pot.  Continue to boil 5-6 minutes, until tender.  Drain.  Return potatoes and carrots to pot.  Toss in 1 tbsp. butter, remaining garlic, lemon zest ad a large pinch of parsley.  Season with salt and pepper.  Return pot to heat and toss until garlic is fragrant, 1-2 minutes.

6.  Garnish with parsley and lemon wedge and eat!

I managed to forget to add the parmesan to the mixture so just added it to the top before baking - if you've ever had a parmesan crisp then you know this worked out extremely well :D.  I boiled my vegetables a little bit longer than suggested which came out perfectly.  And I didn't need to broil it since I had the layer of parmesan crisp on top after baking was complete.

Enjoy and if you try any of these recipes be sure to let me know how they came out!

**recipe courtesy of HelloFresh

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