“This Crispy Cod with Italian Crumb Topping recipe is a good, low-fat, and quick cod recipe.
Prep: 15 m Cook: 10 m Ready In 25 m
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Crispy Cod with Italian Crumb Topping
To make this Crispy Cod with Italian Crumb Topping, You’ll need the following Ingredients:
Ingredients:
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
4 (3 ounce) fillets, cod fillets
1 egg white, lightly beaten
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper; set aside.
3. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Crispy Cod with Italian Crumb Topping
"This Crispy Cod with Italian Crumb Topping recipe is a good, low-fat, and quick cod recipe.
- 1/4 cup fine dry bread crumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp cornmeal
- 1 tsp olive oil
- 1/2 tsp Italian seasoning
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
- 4 (3 ounce) fillets, cod fillets
- 1 egg white, lightly beaten
-
Preheat oven to 450 degrees F (230 degrees C).
-
In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, Italian seasoning, garlic powder and pepper; set aside.
-
Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
-
Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
