I was definitely a very novice cook when Shawn and I started dating. It was a classic Patty move to forget to buy more than one ingredient on my list when it was my turn to make dinner. So in this fashion, I had planned to make a breaded cod for dinner for us one winter evening, 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 and trek through the South Boston snow tundras (it was also 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, baked Triscuit crusted cod.
Cod doesn’t have a whole lot of flavor so I personally think it needs a lot of help. The flavored Triscuits give a crunchy seasoned kick without the extra calories from frying.
I used cracked pepper and olive oil Triscuits which was a good basic flavoring to start with and added Parmesan cheese, garlic, and lemon zest to bring it all together. This simple, well balanced recipe satisfies a craving for crispy, delicious white fish without the heavy calories from frying.
It’s the perfect baked cod packed with so much crunch and flavor!Print
- 1 large cod filet, approx 1 pound, cut into 2–3 filets
- 15 Triscuit crackers, crushed (I used cracked pepper and olive oil flavored)
- 1/2 cup grated Parmesan cheese
- 1/2 lemon, zested
- 1/4 cup mayonnaise
- 1–2 teaspoons garlic powder
- 1 tablespoon finely chopped fresh parsley
- Salt and pepper to taste
- Preheat oven to 425° F.
- Cut cod filet into 2-3 servings. 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 combine with lemon zest, Parmesan cheese, and garlic powder. Set aside.
- Using a basting brush, coat both sides of each filet in mayonnaise and dredge in crushed Triscuit “breading,” covering completely. Lay breaded filets onto a baking sheet with parchment paper or greased aluminum foil. Cut 3 lemon wedges and place on top of each filet.
- Bake for 20-25 minutes on middle rack. When done, sprinkle with parsley if desired and serve hot. Tastes delicious with tartar sauce.