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Crispy Baked Cod Two Ways

Crispy Baked Cod Two Ways

Crispy Baked Cod Two Ways | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Baked cod two ways - Cook the fish on day one and get two dinners out of it! Crispy Baked Cod Sandwiches on night one and Cod with Lemony Veggie Zoodles on night two!

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Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Cod Sandwiches with Chipotle Mayo
 ¾ cup panko bread crumbs
 ½ tsp paprika
 ¼ tsp salt
 2 eggs, lightly beaten
 1 tbsp dijon mustard
 2 lbs skinless cod filets (about 1" thick), divided
 4 buns, toatsed
 pickles
 canola oil for the pan
Chipotle Mayo
 ¼ cup mayonnaise
 1 tsp fresh lemon juice
 ¼ tsp kosher salt
 ½ tsp chipotle chili powder
Cod with Lemony Veggie Zoodles
 1 large lemon, zested and juiced
 salt, to taste
 ¼ cup shredded parmesan cheese
 1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
 4 scallions, thinly sliced
 2 large tomatoes, diced
 ½ cup roughly chopped fresh parsley
 2 tbsp extra virgin olive oil
 2 tbsp fresh lemon juice
 2 cloves garlic, minced
 ½ tsp salt

Make the Chipotle Mayo
1

In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.

Cod for the Sandwiches
2

Preheat oven to 425°F and lightly oil a large baking sheet.

3

Place the panko in a shallow bowl and season with the salt and paprika. In a medium bowl, whisk together the eggs and dijon mustard.

4

If using a large piece of cod, cut 1 lb of it into 4 evenly sized pieces. Pat the fish dry with paper towels, dip into the egg mixture, then the panko mixture.

5

Place the filets on the prepared baking sheet and bake for about 15 minutes. (The fish is ready when it easily flakes when pierced with the tip of a paring knife.)

Assemble the Sandwiches
6

Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.

Bake Cod for Lemony Veggie Zoodles
7

Place the remaining cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.

8

Bake for 10-15 minutes then remove from the oven, let cool, and refrigerate until ready to serve the zoodles.

Assemble the Lemony Veggie Zoodles
9

Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.

10

In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the mixture over the zoodles, season with salt, and toss until well coated.

11

Warm the cooked cod pieces in the microwave for about 2 minutes, then serve atop the zoodles.

 

Adapted by Real Food Magazine

Ingredients

Cod Sandwiches with Chipotle Mayo
 ¾ cup panko bread crumbs
 ½ tsp paprika
 ¼ tsp salt
 2 eggs, lightly beaten
 1 tbsp dijon mustard
 2 lbs skinless cod filets (about 1" thick), divided
 4 buns, toatsed
 pickles
 canola oil for the pan
Chipotle Mayo
 ¼ cup mayonnaise
 1 tsp fresh lemon juice
 ¼ tsp kosher salt
 ½ tsp chipotle chili powder
Cod with Lemony Veggie Zoodles
 1 large lemon, zested and juiced
 salt, to taste
 ¼ cup shredded parmesan cheese
 1 lb zucchini, spiralized (or 12 oz cooked spaghetti noodles)
 4 scallions, thinly sliced
 2 large tomatoes, diced
 ½ cup roughly chopped fresh parsley
 2 tbsp extra virgin olive oil
 2 tbsp fresh lemon juice
 2 cloves garlic, minced
 ½ tsp salt

Directions

Make the Chipotle Mayo
1

In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.

Cod for the Sandwiches
2

Preheat oven to 425°F and lightly oil a large baking sheet.

3

Place the panko in a shallow bowl and season with the salt and paprika. In a medium bowl, whisk together the eggs and dijon mustard.

4

If using a large piece of cod, cut 1 lb of it into 4 evenly sized pieces. Pat the fish dry with paper towels, dip into the egg mixture, then the panko mixture.

5

Place the filets on the prepared baking sheet and bake for about 15 minutes. (The fish is ready when it easily flakes when pierced with the tip of a paring knife.)

Assemble the Sandwiches
6

Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.

Bake Cod for Lemony Veggie Zoodles
7

Place the remaining cod pieces onto an oiled baking sheet and sprinkle with salt, lemon zest, and the shredded parmesan cheese.

8

Bake for 10-15 minutes then remove from the oven, let cool, and refrigerate until ready to serve the zoodles.

Assemble the Lemony Veggie Zoodles
9

Place the spiralized zucchini (or cooked spaghetti) in a large bowl and add the scallions, tomatoes, and parsley.

10

In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the mixture over the zoodles, season with salt, and toss until well coated.

11

Warm the cooked cod pieces in the microwave for about 2 minutes, then serve atop the zoodles.

Crispy Baked Cod Two Ways

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