Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

Name: Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 small head broccoli, cut into 1/2-inch florets; 454 grams Pacific cod, skinless and cut into 2 1/2-inch-long pieces; 118 milliliters corn flakes, crushed; 4 servings Kosher salt; 2 Tbsps olive oil; 59 milliliters grated Parmesan; 8 Tbsps (1 stick) unsalted butter

Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli is a pescatarian recipe with 4 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 444 calories, 27g of protein, and 33g of fat. From preparation to the plate, this recipe takes about 10 minutes. Head to the store and pick up parmesan, olive oil, corn flakes, and a few other things to make it today. It is perfect for The Super Bowl.

Instructions

Heat oven to 400 F. Rub the cod with the oil and season with 1/4 teaspoon salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet.

Ingredients you will need

Corn Flakes

Fish

Salt

Cod

Dip

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Bake until just cooked through and opaque, about 10 minutes. Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Stir in the Parmesan and 1/4 teaspoon salt. Divide the fish and broccoli among individual plates.

Ingredients you will need

Broccoli

Parmesan

Butter

Fish

Salt

Equipment you will use

Oven

Sauce Pan

Serve with the butter sauce in small ramekins for dipping.

Ingredients you will need

Butter

Sauce

Equipment you will use

Ramekin

Equipment

Ingredients

Servings:

1small head

broccoli, cut into 1/2-inch florets 454grams

Pacific cod, skinless and cut into 2 1/2-inch-long pieces 118milliliters

corn flakes, crushed 4servings

Kosher salt 2Tbsps

olive oil 59milliliters

grated Parmesan 8Tbsps

(1 stick) unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.