I hadn’t had fish for a while and was in the mood, but still eating by myself for a couple of more days, so I wanted to keep it very simple. Several weeks ago, I’d tried a baked cod dish and decided I preferred it prepared differently, but we had some delicious baked haddock while in New England back it May, so haddock it was.
I went to my favorite recipe book – bookmarks from your blogs – and discovered Mary’s recipe for Baked Cod Oreganata over at One Perfect Bite. In reading the recipe, the topping had many the same ingredients as the Parmesan Herb Panko that I’d used on the pork chop the other day. According to the box, they contain parmesan cheese, oregano, marjoram, basil, granulated garlic, crushed red pepper, rosemary, savory, and olive oil. In keeping with my desire to make it simple, I decided to use Mary’s recipe as the inspiration and how-to, but the Panko for the topping.
For the topping to do 4 fish filets, I combined ½ cup of the Panko with 2 tbsp. of melted butter. I then sprayed my foil lined pan with non-stick spray, added the fish, S&P, and topped with the Panko. I baked it in a 325* oven (convection bake setting) for 10 minutes, but I forgot to spray the top with non-stick spray which likely kept it from browning more.
I sided it with slaw from a bag and Marzetti Slaw Dressing – still keeping it simple.
As it turned out, I didn’t eat alone as my buddy Joe was here and we ate all four pieces of fish and both thought it was very good. The shots of the fish didn't do it justice but you may want to give these Panko breadcrumbs a try - they have just become a staple in our pantry.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
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