Crispy Cod With Broccoli and Parmesan Butter

Crispy Pacific Cod With Parmesan-Butter Dipping Sauce and Broccoli
Quentin Bacon

Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
pound
Pacific cod fillet, skin removed; cut into 2 1/2-inch-long pieces
2
tablespoons
olive oil
kosher salt
1/2
cup
corn flakes, crushed
1
small head broccoli, cut into 1/2-inch florets
8
tablespoons
(1 stick) unsalted butter
1/4
cup
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.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Fat 29 g
  • Sat Fat 16 g
  • Cholesterol 137 mg
  • Sodium 327 mg
  • Carbohydrate 5 g
  • Fiber 4 g
  • Sugar 2 g
  • Protein 29 g
What does this mean? See Nutrition 101.