I was planning to make a breaded cod for dinner for Shawn and I last week, but when I got in from the grocery store I realized I had forgotten to grab panko bread crumbs. With no desire to go back out for them (it was a balmy 10 degrees outside that night), I started searching the cabinets. I came across a box of Triscuits and voila! I found my breading for the fish and a new weeknight dinner recipe.
Cod does’t have a whole lot of flavor so I personally think it needs a lot of help (sorry Cod but the truth hurts). The flavored Triscuits give a crunchy seasoned kick without the extra calories from frying.
Add the lemon zest onto the breaded filets before placing in the oven. You could even mix in garlic powder or your other favorite seasonings into the Triscuit breading mix for added flavor.
- 1 large cod filet, approx 1 pound
- 15 Triscuit crackers - I used cracked pepper and olive oil flavored
- 1 egg
- 1 lemon
- 1 tablespoon finely chopped fresh parsley
- salt and pepper to taste
- Preheat oven to 425°
- Cut cod filet into servings - I actually cut fish into 3 pieces, with the end tail piece being slightly smaller/thinner than the other two larger pieces. This makes the pieces easier to manage and there is extra if someone wants a little more. Season each piece with salt and pepper to taste.
- Place Triscuit crackers into a plastic bag and mash with a rolling pin until finely crushed (use a food processor if available). Pour onto a plate and set aside.
- Zest lemon rind completely into small bowl and set aside. Save remaining lemon.
- Break the egg into a small bowl and whisk with fork until egg white and yolk are well combined and frothy.
- Dip each piece of cod into egg mixture and dredge in crushed Triscuit "breading," covering completely. Lay breaded fish onto an aluminum foil covered cookie sheet sprayed with non-stick cooking spray. Sprinkle filets with lemon zest. Cut 3 slices from lemon and place on top of each filet.
- Bake for 20-25 minutes on the top rack. When done, sprinkle with parsley if desired and serve hot. Tastes delicious with tartar sauce. Enjoy!