Sorry for yet another long hiatus. It’s really not my fault this time. Game of Thrones sucked me in and literally ALL my spare time went to getting caught up to the current season. Then we were so far behind on all our other shows I had to catch up on those. It’s just a never ending time-suck, television.
On top of that, Elliott has been sick SO much lately. Ugh. First he had RSV, then a few weeks later he caught Hand, Foot, and Mouth Disease from the church nursery. And let me tell you, THAT IS NOT FUN. Hopefully he’s done being sick for awhile. Poor baby.
To make up for my time away, I made you some delicious fish! And it is so, so easy. I don’t know about you, but I get kinda bored with fish. I run out of interesting ways to cook it and get stuck in a rut. This recipe pulled me right out, though. The crust is so nice and crunchy with so much good flavor. A great healthy dinner option!
Parmesan Crusted Cod
4 Alaskan Cod fillets
1 cup panko bread crumbs
1/2 cup finely grated parmesan cheese (this really isn’t the time to use the powder in the green can, use fresh)
handful chopped parsley
1/4 teaspoon paprika
salt and pepper
Preheat the oven to 400 degrees. Crack the egg into a pie plate or shallow platter and whisk. Set aside. Combine the bread crumbs, parmesan cheese, parsley, paprika, and salt and pepper in a separate pie plate or platter.
Dip both sides of the fillets in the egg, then dredge in the crumb mixture, making sure to coat the fish evenly. Place on a greased baking sheet. Bake for about 20 minutes, until the fish is flaky and no longer translucent. Serve with lemon wedges, if desired. Serves 4.