This recipe is a good, low-fat, and quick cod recipe.

Cod with Italian Crumb Topping

bread crumbs

Parmesan cheese

cornmeal

olive oil

Italian seasoning

garlic powder

black pepper

ounce) cod

egg white,

Preheat oven to 450 degrees F (230 degrees C).


In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.


Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.


Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.


After reading several of the reviews for this recipe, we decided to forgo the egg white and replace it with 2T of mayo. mixed w/ 1t. lemon juice.  We brused each piece of fish w/ the mixture, followed by the crumb topping.  It was delicious! This was an inexpensive, quick and easy meal to prepare.

I made a couple changes. I rubbed the fish with fat free mayo rather than the egg white. I also didn't add the oil to the crumb mixture. Instead, I patted the crumbs onto the fish and then sprayed it with my oil spritzer. I baked as directed. It was so good. I've shared the recipe with a few people who also really enjoyed it. Thanks!!!!

I have to agree with what other reviewer's have already said here. Lose the egg white and replace it with a mayo-lemon juice combo ~ I use 2 Tbsp. mayo and 2 tsp. lemon juice(just ehough to leave a hint of lemon with every bite.) Soak the fish fillets in buttermilk for about an hour before preparing to eliminate any "fishy" taste, add a bit more seasoning and this is a delicious, healthy meal, one which the hubs and I have been enjoying for weeks now. Thanks for the post, dakota! 

Couldn't see brushing the filets with egg white, but neither could I see swabbing them with mayonnaise as it seems most reviewers chose to do.  I brushed the filets with melted butter and moistened the crumb mixture with it as well.  The idea of the Italian seasoning with the delicate fish didn't appeal to me, so I chose to substitute fresh minced garlic, fresh chopped dill and parsley.  I baked the fish in a shallow pan that I had drizzled with a little melted buttter.  My filets were a little thicker, so I found that 20 minutes at 400 degrees was perfect.  I love fish prepared this way and do so often.  The addition of the corn meal was new for me, however, and I can't say that I even noticed it, so I would call it unnecessary.  Served this with "Broccoli n Tomato Pasta," also from this site, and a tossed green salad.  My idea of a perfect meal.

Please notice that the description clearly states this is a "low-fat" recipe.  Therefore, substituting mayo for the egg white truly changes an important factor here.

Very delicious.  My only suggestion is to season the fish itself before adding the breading on top.  I used some lemon juice, salt and pepper.

Good recipe ~ nothing too fancy - simple and easy to make. I made it with and without the egg white and my family did not notice a difference. This is a meal I'll make again. I did need to tent the fish at the end of the cooking time to prevent excessive browning of the breadcrumbs.

The best fish I have ever tasted! I took the advise of others and used Italian bread crumbs and used mayo instead of egg white, and it came out perfect! Will definitely make again!

I like a lot of flavor, so I used crushed, seasoned croutons instead of bread crumbs.  It really adds dimension and does not compromise texture.  I loved it!

This was okay.  I thought the topping was a little dry.  If I do this again, I'll probably make a light sauce to drizzle on top of it.

prepared as per instructions and recipe was very bland, when my wife asks for lwmon juice and I want malt vinegar, it's tasteless.

I make fish fairly often and look for variations.  Read a few reviews for this recipe and eliminated the egg, mixed 2T light mayo with about 1t fresh lemon juice and brushed fish with this mixture.  I lightly sauted two green onions and two minced garlic cloves in about 2T olive oil.  I used this to grease my pan and placed the fish on top - yum!  I did not use garlic powder, salt, or italian seasoning, but used italian panko crumbs.  Everything else the same.  I made creamy mashed potaoes and topped the potatoes with the fish.  Nice presentation and everyone raved over how good it was.

This is a tasty and quick dish. I added a bit more Italian seasoning and used fresh garlic. I also used a whole egg. A little less healthy but very tasty.

This was great.  I was going to do the mayo/lemo trick per other reviews and decided to stay with the healthy route.  Glad I did, as it was perfect.  I did coat the entire fillet with the crumb mixture instead of topping.  I served over sauteed spinach with garlic and lemon.  YUM!

A very good recipe for crispy oven baked fish.  I substituted Old Bay seasoning for the Italian and added a couple dashes of garlic salt.  I took another reviewer's suggestion and cooked it at 375 for 30 minutes. It came out perfect.

I rated this a 3. I'm just not a big fan of Italian seasonings on fish. I'm really just making a comment for those who found the cooking time off. The rule of thumb for fish is 5 minutes per inch of fish (thickness of the fish, not length). For us, we don't care for raw fish at all, so I start checking for donesness at 15 minutes. I like it done, but still moist. If it's dry, you've overcooked it. A white fish like cod or snapper should be opaque when done. A salmon should have a sheen to it, a moist sheen. I know some people like their fish a bit raw, but it's not a good idea per health department suggestions.

I made this dish for the family this evening.  I was pleasantly surprised at how much I liked it. I wanted to keep it as fat free as possible so I didn't use the mayo coating.  However, I did change up a few things.  I used an egg substitue and added minced fresh garlic and a little salt &amp; pepper.  Coated the fish filets with the egg mixture then coated with panko breadcrumbs/parmesan/spice mixture.  I added, oregano, thyme, lemon/orange pepper and onion &amp; garlic powder to the panko mixture.  Coated the entire filet and cooked them at 400 on a wire rack/broiler pan for about 30 min.  It came out perfect and everyone loved it.

Used sharp cheddar since I was out of Parmesan. Delicious! The kids (12, 10) &amp; hubby loved it! This works well with tilapia, too.

After reading the reviews this is what I did:  Sauteed 6 crushed cloves of garlic in canola oil in a cast iron skillet over medium low heat, stirring constantly.  Once the garlic was golden I removed the skillet from the heat and spread the garlic evenly in the skillet.  I mixed 2 tbl of light mayo with fresh lemon juice and put even amounts on 4 pieces of cod fillets.  I placed the fillets on top of the garlic in the cast iron and spread the mayo, then seasoned with fresh ground sea salt and pepper.  Then I topped it with italian seasoned panko crumbs mixed with parmesan cheese.  I sprayed the topping with oil spray.  I baked it at 400 degrees for about 15 minutes.  I had fillets that were pretty thick (frozen section from Costco).  It turned out wonderfully...looked pretty and tasted great!  

very good crumb coating for fish, I did soak the fish in buttermilk for an hour and half first though as it does get out the 'fishy' taste (have been doing that on fish for years), one reviewer suggested instead of egg white, mix mayo and lemon juice - well that is what I did and I felt it was a great alternative.  Yummy, moist fish, does take longer to cook depending on your filet sizes.  I added some red pepper flakes to the crumb coating as we like our dishes jazzed up with some heat! Thanks for the recipe, will alter it for salmon (dill in place of Italian seasoning), I am sure it will be fantastic on that :)

Only thing that I did differently was to use garlic powder instead of garlic salt.  I know I will make again.  Thanks for the post.

Fantastic coating.  I tried it with fresh orange roughy fillets, and some extra garlic powder.  Excellent flavor &amp; texture.

It was very good - but I think there was just a little too much topping for the fish. Next time I'll use less topping, or else use more olive oil.  I made orzo and a fresh salad to go with it and it was a hit.

I really enjoyed the flavors in this recipe. I did do as others suggested and omitted the egg white for mayo and lemon. Will make again!

When I first found this recipes, everything sounded great except the corn meal.  I needed a quick and easy cod recipes so I gave this one a shot.  Boy was I surprised at how tasty this was.  Everything blended together and tasted wonderful.  I did brush on low fat mayo to help keep the fish moist and hold the topping on, but that was the only change I made.  Very good-give this one a try.

This was really good and easy. I stuck with the egg white at my daughter's request (doesn't like mayo), and the only thing I changed was to salt the fillets before baking. Ended up so crisp and light. Everyone including the kids asked that I make this one again.

You'd be hard-pressed to find a tastier fish recipe.  We've made this twice, once exactly as instructed (five stars!), and once with Panko bread crumbs to make it a touch healthier (4 1/2 stars). ;)  It's already very healthy to begin with, so I may go back to the original way. :)  After reading many of the reviews on here, I'm sure they're all great.  The fantastic thing about this recipe, though, is how healthy it is without sacrificing taste.  When you start adding mayo, salt, etc., it defeats the purpose.  I'd recommend giving it a shot this way first; hey, you can always sprinkle a little table salt on it once it's served. :)  Happy eating!

I used mayo with a little lemon juice instead of egg white as suggested by other reviewers - hubby liked it, I didn't.  I'll try this recipe again as originally written with the egg white.

This recipe was very good, although it makes a lot for the amount of fish called for.  My husband especially liked cod prepared this way, and it has become his favorite way to eat fish.  I prefer to use melted butter rather than the olive oil, and I use more than a teaspoon so that the mixture isn't so dry and browns well.

I did what a couple reviewers suggested with the mayo and lemon juice...delicious!!! I seem to always make tilapia or orange roughy and am happy I have a new recipe!! My husband even ate the leftovers the next day(never happens!)! Very easy and yummy!

This was awesome - very easy to prepare and the entire family ate it! I added some Old Bay into the crumb mixture.

Delish and easy to make!  Adding to our (bi)weekly rotation.  It honestly only took 30 minutes to prepare this meal along with 2 side dishes (quinoa and sauteed spinach+mushroom).

Only made 4 minor changes: no cornmeal (because I forgot); halved the measurements for 2 fillets of tilapia; coated both sides of the fish with the breading mixture; baked it on a greased, lined pan instead of a broiling pan (easier cleanup).

And that was it!  The fish was still crispy (top and bottom) even with the modifications.  I'm sure it could have been crispier had I used a broiling pan and cornmeal, but we were happy eaters anyway.  Bon appetit and try this recipe!  :)

I made a few changes in this recipe and both my husband and I loved it!  About 30 minutes before cooking, I soaked the fish in milk to lighten the taste. I also seasoned the fillets with lemon juice and pepper before putting on the topping.  I left the cornmeal and olive oil out of the topping ingredients.  The fish turned out perfectly--I'll definitely use this recipe again.

Very tasty- even without the cornmeal.  Will make again!

This recipe is very good.  I put Italian bread crumbs in the mix instead of regular ones.  Tasted pretty good.  I also made it without the corn meal.

Was very happy with this recipe! Followed recipe almost to a T, but I didn't cut my fish into 3oz pieces - so it took just a bit longer to fully cook.   Thanks for sharing this recipe!

Very tasty dish! A great alternative to frying!

This was a scrumptious way to serve cod!  Everyone raved!  I will definitely do this again.

VERY GOOD AND HEALTHY. RECIPE MADE MORE THEN ENOUGH BREADING. MAY WANT TO REDUCE YOUR SERVING SIZE OF RECIPE BY ONE OR TWO SERVINGS. MY 6 YEAR OLD WOULD NEVER EAT FISH UNLESS THEY WERE STICKS FROM A BOX AND HE LOVED THIS...ENJOY!

Turned out soggy.  I think I put too much topping on it.  I'll try it again, but honestly I haven't had much luck making fish dishes.

I cooked this the other night and also used mayo in place of the egg, plus I used Kraft's 5-cheese Parmesan blend that comes in the shaker cannister and added about 1/4c. because we like things cheesy around here.  I rinsed the fish before coating and topping so it didn't smell/taste as "fishy" and cooked it on convection like another reviewer suggested.  I have NEVER seen fish disappear at my table as fast as this did!  Typically the only way my family eats fish is off the grill, but my husband told me he'd "let me" make this any time I wanted to!  :)

I prepared this one exactly as per the recipe.  My wife and I loved it.

I made some minor changes, more out of necessity than intent.  Left out the cornmeal, used a whole egg instead of a white.  It turned out great, thanks!

it was alright, I think I will bake in foil with only garlic,olive oil, garlic salt,pepper and paparica. and bake for 30 min. @400

This was okay.  It was kind of bland, but we did have a thick piece of fish (cod) and used plain breadcrumbs.  Maybe if we used a seasoned breadcrumb and thinner fish it might be better.

Like most of the other cooks here , I used mayo instead of egg white. Very tasty indead. This is one dish I will serve again

this recipe tasted pretty good however we thought the topping seemed dry. next time i'll drizzle a little melted butter over top before serving. okay with tilapia instead of cod. thanks d.k.!

I give this fish recipe five stars, very healthy and delicious way to make cod.  I used mayo instead of egg white (helps the bread crumbs stick better and better taste) and I soaked the fillets in milk for an hour to get rid of the fishy taste that cod sometimes has (when it’s not right out of the water fresh). I also breaded both sides. I cooked it until the outside was light brown and it came out perfect, moist and flaky.  

For those who like more flavor you can always add you favorite kicker to the fish before breading them, I will try a little dill next time or a little Cajun seasonings to add some variety. The recipe is a most for anyone’s repertoire. 

Darren  


This was very good and for a new comer to cooking fish, very easy to do.  Thanks!

I used a whole egg and doubled all else for two pounds of fish.  Topping is tasty with a nice crunch.

Well, I never knew this before, but cod fillets have tiny bones in them (was it just the ones I bought??), so this turned out not to be such a hit. I would in the future use something else, like basa. Also, I had a tough time with the crumbs sticking to the fish. I found the whole thing a bit dry, but the flavour itself was ok; I'm sure with a bit of experimenting this could be really good, but I'm not sure I'll make it again. 

Scrumptious!! I've just begun my foray into fish, and started out frying. This was my first attempt baking, and it was sooo successful! Although I too switched-out the egg white for mayo/lemon juice, I give this poster 5stars because they nailed the important stuff -roasting rack, temp &amp; time, brush-on, &amp;all other methods!)Critical 2first-timers 1 observation: I think reviewers complaining about dryness are using the wrong breadcrumbs. Not Progresso Italian style, but PANKO! The poster does say "dry bread crumbs." I find its always best 2go with panko 9 out of 10 times! Happy eating :)

We have never been big fans of cod, but  will buy it now.  This was a great way to serve it!  I did saute garlic and add salt and pepper at the beginning.  I did not have cornmeal, so used 2 t. grown flax seed!  I thought it smelled strong of fish, so i baked it in a small amount of whole milk, about 2/3 c. to absorb some of that.  worked great!  I did the mayo and sprayed the oil on at the very last with my Misto sprayer.    It turned out very delicous.  You do want to start with a good quality piece of fish.   I think this is a great way to get kids or non-fish lovers to try it.

After trying a newspaper recipe for Cajon Cod with negative results, I was glad I found this one. Great flavor and easy to make. Even tasted good warmed up in the microwave the next day. We plan on serving this to dinner guests.

Very good basic recipe. I decided against the egg white after reading the reviews recommending mayo and lemon juice. However, found that I was out of mayo, so I used Greek-style yogurt instead with a squeeze of fresh lemon juice -- worked great and even more healthy!

This was very tasty and easy to preprare. I seasoned the cod with Old Bay seasoning, but next time I'll take care not to add so much, as it was a little salty. Other than that, I thought it was absolutely wonderful. I served it with rice pilaf and salad. I felt very healthy!

Very nice recipe - especially when you want to make a healthy meal but don't have much time.  Next time I'll cut the topping recipe in half since it made way more than I could use.

This recipe may have potential. I used the suggestion of posters to coat with 2 tablespoons mayo and 1 teaspoon lemon juice instead of egg. I added 1 teaspoon refined white sugar to the coating. Always do that when using lemon juice to keep the sourness down.  That turned out to be the main flavor that I got out of eating this, and was the best part.  The topping browned nicely and was starting to burn, but the fish was still raw.  By the time the fish was cooked, the topping was burnt and added crunch to the meal, but very little flavor. Suggest baking the fillets for 5 minutes before sprinkling the topping over them. Another "cure" for this might be to coat the fish, bake it at 350 degrees until done as tested with a fork, and then add the coating and broil until the topping starts to brown, which is does very quickly. 

This recipe didn't work for me.  Too many changes needed to be made to make it a decent dish.

Delicious and easy!  I'm trying to find ways that I can actually like fish and this was a great start.  I didn't have cornmeal and I sprinkled a little garlic salt on the fish before putting on the topping.  I will definately make this again!

This is a great recipe.  Made it with rave reviews.  Husband said "Do again".  The only thing I did different was I didn't do the egg white.  Didn't want to waste the egg.  Instead I rubbed the cod with a little olive oil and then put the crumb mixture over the top.  Oh so good!

I used the mayo and lemon in place of the egg, but followed rest of recipe.  It was good and I was very pleased that the measurements were right on target. No waste like many others I have tried.  If you are making just 1 lb. of fish you need to increase the ingredients or you won't have enough coating. Thanks dakota.

Actually I am a big guy who eats big .I have made this dish many times now. It is so easy tastes  good. Take the other peoples recommendation and use Mayo and lemon instead of olive oil it makes a huge difference. Forget the light Mayo--use the good stuff. Time-wise, use the cooking time as a reference, but wait until you see good browning of the bread crumbs. One other thing: crush macadamia nuts into the breading mixture.

I wanted something that would be quick and easy to make and boy this is the recipe for that.  I sprayed the fish with pam instead of using the eqq white.  My husband loved it.  Next time will use garlic salt in place of the garlic powder but that is just my personal preference.  Wonderful recipe.

I made this exactly as the recipe stated. It was wonderfull. Will make this again for sure.

I thought it was great!  Used Mexican Parmesan (stronger flavor for those who thought it was bland) and fresh fish (someone said it was soggy, that can happen with frozen fish) Also I crumbled up italian croutons since I didn't have bread crumbs. I would highly recommend it.

Hey, thank you for this recipie, it was great!  Like others, I ditched the egg for the mayo and it was sensational!  I am not very experienced with sea food although I really like it and wish I could know how to cook all seafood dishes to perfection.  I now have cod down!  Thanks!

Used mayo/lemon juice instead of egg and it was much better.  5 with that change

Very easy and great.  I replaced the egg with 2T of mayo. mixed w/ 1t. lemon juice and I used Italian Breadcrumbs instead of plain and didn't add the Italian seasoning. I brushed each piece of fish w/ the mixture, followed by the crumb topping. It was delicious!

Yum! My husband loved this recipe.  Not only was it simple, but it tasted wonderful!  I also didn't use the egg white but followed the idea of using the sauteed garlic with lemon.. but instead of mayo I used Greek yogurt.  I also don't really like black pepper, so I put in cayenne pepper instead. It added a bit of a kick we really enjoyed!  

Tasty and light.  I sprinkled garlic powder on the fish and brushed on a whole egg like a couple of others.  I also doubled the olive oil because the crumb mixture was a little dry for our taste.  It turned out very tasty sprinkled with lemon juice and served with spinach saute.

Many of the reviews suggested mayo and lemon juice as a substitute for the egg white, so I went with that :) sorry, it just sounded better in my opinion. I followed one reviewer's suggestion and used 2 tablespoons mayo, 2 teaspoons lemon juice, and then I added personally a tablespoon of mustard. I put the breading all around the fillets as well. I added to the bead crumb/and cornmeal garlic salt, lemon pepper, and Italian seasoning (like you said). Everything turned out great, husband REALLY liked it :) Thank you for the recipe.

This turned out very good. I used a piece of mahi and a piece of cod,and liked the mahi more. One of the few recipes I've tried that I didn't tamper with and really liked.

Great easy recipe! I used 1 Tbsp of mayo mixed with 1 tsp of lemon juice as suggested by another reviewer instead of the egg white. Delicious!

After reading reviews I decided to forgo the egg whites and rub lemon and mayo on the fish before I spooned the topping on. I forgot the oil in the topping mix which wasn't missed at all in the final product.  This was quick and easy and reduced to a great meal for one!

Thanks for this nice recipe.  Tried it with Tilapia as Cod was sold out.  Will make it again.  Wasn't a fan of the eggwhite, so next time I will use lemon juice before topping it with the crumb mixture.

This is a great recipe. I used Italian style bread crumbs and, since the fresh seafood counter was out of cod, I got flounder. I beat an egg (with yoke), dipped the fillets, and then coated them with the crumb mixture. Delicious!

We all enjoyed this tasty flavorful dish. I needed to add more oil to the bread crumb mixture and I also used quite a bit more garlic. The topping goes great with almost any type of fish. We used Tilapia and it was great Verona!

This was ok, for a weeknight meal, but I wasn't thrilled by it. I will try this again with fresh fish, as I used frozen fillets. I use them from time to time, with good results, so I'm not sure it was the fish. Thanks.

This came out excellent...I also replaced the egg white with mayo and lemon juice.

With modifications, this was truly divine.  I used Japanese panko breadcrumbs and added cayenne pepper to the dry breadcrumb mixture for some "Oomph".  I also spread fat free mayo on the fish instead of egg whites....the bread topping seemed to stick to it better.  12 minutes at 450 was perfect.  The fish was so light, so healthy, and even add a hint of "heat" with the cayenne...something I truly think this mild dish needs.  

excelent had cod loin pieces so had to adjust the cooking time used the mayo and lemon juice. we both loved it. it tasted like new england

This is a keeper.  I soaked the fish in milk for 30 minutes to get rid of the "fishy" smell since I was having picky eaters over for dinner.  I minced toasted walnuts and added them to the mixture and omitted the corn meal.  I also added some fresh herbs that I had growing - oregano, basil, thyme - instead of the dried herbs.  My husband and I love it.  It will be a way I will fix fish again.  Any kind of white fish works well.  I used Talapia and another time I used File fish.  (Or is it Tile?)

I do not like cod, But after reading the review This is The best cod I've ever eaten. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!

Pretty tasty. Used mayo/lemon juice as suggested by others and did not use cornmeal.   Will make again. 

Excellent - Like other reviews I used italian bread crumbs and insted of an egg I brushed mayo mixed with lemon juice on the fish.  I also soaked the fish in buttermilk for an hour then disgarded the buttermilk before brushing with mayo/lemon juice and coating with crumbs.  Turned out amazing!!!

I made this fish recipe, but instead of using the same breading I used tortilla chips and dill pickle flavored chips, put in food processor used the mayo and lemon and breaded it with my dill tortilla crumbs, delicious and flavorfull you should try it.

I followed the advice of other reviewers and dipped the cod in light mayo and lemon juice to make the topping stick. Because of this, I omitted the olive oil in the topping. I baked this on a cookie sheet for 20 minutes at 400. Otherwise, I followed the recipe exactly. I was surprised that I didn't care for this dish. Maybe it needed salt, or it could be that I just don't like cod. I can't really put my finger on it, but I normally love fish and when I made this I only took a few bites. My husband liked it (which surprised me), but I honestly don't think I'll make this again.

delicious with the mayo instead of the egg white. also, i used cajun seasoning instead of italian and drizzled lemon juice over the fillets before baking. everyone loved it!

Tasty and easy.I did use the egg white despite the other reviews, I did add a little bit of lemon juice to the white though.I also increased the garlic powder to 1/2 tsp and added a dash of onion powder.I thought it would be better to dip the fish in the egg and then the mix, instead of just brushing it on, it turned out wonderfully will be making again!Thank you for this great recipe

I just made this for dinner, Wow! Of course I did change a few things per the reviews..I can't give the orginal recipe 5 stars (since I didn't follow it exactly) but what I made DEFINETLY WAS!!!  I used 1/4 cup crushed Brownberry Sage &amp; Onion Stuffing, and instead of brushing with egg white, I made a mixture of 2Tbl lowfat mayo and 1tsp lemon juice. Also I drizzled an additonial 2tsp olive oil on top. Sure, it added some additional calories but not enough that I'll lose any sleep over it. Again, WOW!!

This was good.  I made some slight changes and followed the advice of others on this site.  I subsituted fat-free mayo w/ 1T of lemon juice for the egg white.  I also added some Emerils Essence to the spice mixture and omitted the cornmeal.  I also used Hake, which is a cousin to Cod b/c I had it on hand.  The only thing I would do different next time is roll the fish in the spice rather than top it.  We really enjoyed the flavor.  

Great for a quick meal. I also used mayo and lemon juice instead of the egg and it turned out great - very moist and tasty.

cod with italian crumb topping

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : dakota kelly

Ingredients

Instructions

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