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!
Prep Time:
Yield:
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PinIngredients
- 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
Instructions
- 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.
Hi Patty
Really like you and Sean’s recipies. Became a cast iron skillet user recently and came across Sean’s Chicken Parmigiana recipe and all I can say is wow! Big hit with the family! Even better when using good marinara sauce and mozzarella. I also wanted to say we tried the cod recipe with the triscuits and a winner. Second time we used Panko bread crumbs and came out really good too. Keep those recipies coming and anything in the cast iron skillet realm you’ve definitely got my attention! Love the website!
Hi Elliot, thank you so much! Glad you and your family are enjoying our recipes!! Shawn’s heart and soul in the kitchen is the cast iron skillet, so I promise dishes in that camp will keep coming your way!
I was thinking of using them as a coating and wondered if there was any consensus about their application. Your recipe confirmed there is. Thank you! I’m making curry crusted salmon with the triscuits as my bread crumbs, but the cod in my freezer is going in your recipe.
★★★★★
Hi Leslie, you are so welcome I’m glad you like the recipe! That curry crusted salmon sounds delicious 🙂
This is genius.
Thanks Elaine!