Name: Crispy Parmesan Baked Cod with Mushy Peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 bag Naked Wild Cod (2) 6 oz. portions, thaw and pat dry; 1 each Egg beaten; 0.5 cup Panko style breadcrumbs; 0.25 cup Parmesan cheese grated; 0 Fresh cracked Black Pepper; 0 Flour for dusting; 12 oz. Bag frozen peas; 2 tbsp. Butter; 0 Salt and pepper, to taste

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Ingredients

Instructions

Ingredients

1 bag Naked Wild Cod (2) 6 oz. portions, thaw and pat dry

Panko Breading

1 each Egg beaten
½ cup Panko style breadcrumbs
¼ cup Parmesan cheese grated
Fresh cracked Black Pepper
Flour for dusting

Mushy Peas

12 oz. Bag frozen peas
2 tbsp. Butter
Salt and pepper, to taste

Instructions

Breading

Bread ONLY the top side of Cod!
Combine Panko, Parmesan, and Pepper. Reserve in a shallow dish.
Add flour and beaten egg into two separate dishes.
Dredge top side of Cod into flour.
Dip floured side into beaten egg.
Set same side into Panko crumb mixture and coat thoroughly
Repeat process until all 3 portions are breaded on one side

To Cook and Serve

Pre-heat oven to 400°F
In a large skillet, heat ⅛ inch canola or vegetable oil over medium high heat.⁠⠀
Add each portion, breaded side down, into hot oiled pan and cook until golden brown (about 3-4 minutes). Portions should sizzle when placed in pan.
Turn Cod over. Transfer pan to pre-heated oven for 8-10 minutes, until Cod is cooked through and flakes easily.
Remove from oven and serve.

Mushy Peas

Cook frozen peas in the microwave.
Add peas to a post over medium heat. Once warm, mash into a coarse mixture.
Add butter, salt, and pepper.
Keep warm until ready to serve.

Crispy Parmesan Baked Cod with Mushy Peas

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Naked Wild Cod