My Parmesan Crusted Cod post is a lesson about trial and error, and maybe, just maybe, consult a recipe before you try something new. I have written how I have come to feel very COMFORTABLE in the kitchen. This confidence is generally a very good trait that emboldens me to try almost any recipe. But once in a while, this confidence stops me from asking questions or at least checking how something is done. Don’t try cooking a Parmesan crusted fish in a cast iron skillet.
Parmesan Crusted Cod
That is, if the crust does not have a good adherent, it will stick to the cast iron skillet and not the fish. Actually, some of the crust did stick and that enabled me to get the pictures you see here. I love my cast iron skillet and find it to be the most versatile kitchen utensil I have. There is a reason why we have a number of pans in our kitchen as I do. The cast iron skillet is great for even cooking and for being able to go straight from the stove top to the oven. I am not so sure it is the best pan for breaded proteins. I use a regular skillet for my milanese and it always turns out well. In retrospect, this Parmesan Crusted Cod needed to be cooked in the oven. The fish would be cooked perfectly by baking, and then, finished off under the broiler to get a nice browning on the topping. It all seems so simple to me now.
I have heard people say that we food bloggers should not share our mistakes. I think we are so much more real, so much more like everyone else. The only way we hone our craft is to try new things. How boring to eat the same thing all the time. I love to eat so I cook. I love to eat so I learned I loved cooking. When I learned I loved cooking, I learned that I am truly creative. I learned photography. I am still learning. I hope I never stop learning. I also love that as I write this post, I am loving my PANDORA. Music moves us and so does cooking. Put the two together and you have heaven. Please join me and give this a try. Kick off your shoes, get in the kitchen and turn on the music.
The dredging Station.
Dredging Station
The Parmesan topped Cod.
Parmesan Crusted Cod Fillets Resting
Trying to cook the Parmesan Crusted Cod in my cast iron skillet.
Seasoned Cod Fillets
Parmesan Crusted Cod Fillets Flipped
The Parmesan Crusted Cod plated.
Parmesan Crusted Cod Plated
Parmesan Crusted Cod
Ingredients
- 2 Lbs Fresh Cod
- 1/2 Cup Breadcrumbs
- 1/4 Cup Fresh Paremsan Grated
- 2 Tbsp Old Bay Seasoning
- 1 Tbsp Italian Seasoning
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 1/2 Whole Lemon
- 3 Tbsp Canola Oil
Instructions
-
Combine crumbs, Parmesan,and Italian seasoning in a bowl, mixing well.
Season the cod with salt and black pepper.
Dredge one side fillet in the parmesan mixture patting it all over to coat.
Place on a baking dish, repeat with remaining fillets and let rest for a few minutes.
Heat a cast iron skillet on medium heat with the canola oil.
Place the fillets into the skillet, Parmesan side down. Sprinkle the Old Bay Seasoning on the top side.
Flip the fillets and place in a 325 degree oven for 7 - 8 minutes.
Serve and enjoy!
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