Crispy Cod With Broccoli and Parmesan Butter

crispy-cod
Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Calories 66 calories from fat
    • Fat 29 g
    • Sat Fat 16 g
    • Cholesterol 137 mg
    • Sodium 327 mg
    • Protein 29 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 4 g

Ingredients

  1. Check 1pound Pacific cod fillet, skin removed; cut into 2 1/2-inch-long pieces
  2. Check 2tablespoons olive oil
  3. Check kosher salt
  4. Check 1/2cup corn flakes, crushed
  5. Check 1 small head broccoli, cut into 1/2-inch florets
  6. Check 8tablespoons (1 stick) unsalted butter
  7. Check 1/4cup grated Parmesan

Directions

  1. Heat oven to 400° F. Rub the cod with the oil and season with ¼ teaspoon salt.
  2. Dip the tops of the fish (not the side from which the skin has been removed) in the cornflakes and place on a parchment- or foil-lined baking sheet.
  3. Bake the fish until just cooked through and opaque, about 10 minutes.
  4. Meanwhile, steam the broccoli until tender, 4 to 6 minutes.
  5. In a small saucepan over medium heat, melt the butter. Stir in the Parmesan and ¼ teaspoon salt.
  6. Divide the fish and broccoli among plates. Serve with the sauce in small ramekins for dipping.