This recipe is perfect for utilizing leftover chicken or turkey. Nothing about it tastes like leftovers. around six 2-inch croquette balls are produced. I can easily consume 2 croquettes, therefore the dish needs to be doubled or tripled for large groups.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) cod fillets
- salt and ground black pepper to taste
- ¾ cup panko bread crumbs
- ¾ cup grated Pecorino Romano cheese
- 3 tablespoons mayonnaise
- 2 tablespoons butter, softened
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 dashes Worcestershire sauce (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 0 g |
| Protein | 39 g |
| Saturated Fat | 9 g |
| Sodium | 613 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing!!! Like… sooo.. SO GOOD!
leave out mayo, i used fresh cilantro and thyme and long sweet peppers.perfect
My wife and I loved it!
I loved this. I didn’t make any changes except that I adjusted it for one person. Delicious!
I did it as written. The topping over ran the flavor of the fish and it didn’t taste that great. My monther-in-law refused to eat it. My hubbie scraped the topping off it. I ate it as is but would not make it again.
My husband said it was delicious!
I doubled recipe as another comment suggested, but did NOT need it. Very tasty. Not as good as fried, but…… My family would have eaten more cod if I had prepared more. Will make again soon
I followed the recipe and it came out great. I served it on a bed of cilantro lime rice and it was a hit. I will be making it again. Very easy and quick.
Really good, quick and easy recipe! ONLY change was that I used freshly caught MN walleye fillets instead of cod. Because the walleye fillets were more quantity but a bit thinner, the panko/Romano was perfect crust to fish ratio. Cook time was also close but my oven was almost 7-8 min under the broiler on low due to the time it took to come to temp. Thanks Diana!
Make sure you cut your cod into fillets. I cooked a 3# slab and it took 30 minutes. STILL turned out great!!
Great! Make more coating than it says to.
I don’t often eat cod, a bit bland. However, this was anything but bland! I thoroughly enjoyed this. I didn’t broil it, it was a nice thick cut. I didn’t add oregeno, didn’t have it. Substituted cheese for grated parm. MMMMM. I’m thrilled I tried this, I’ll be eating cod more often now! Definitely worth a try!!!
So easy, so tasty!
Easy, quick and tasty. A winner!
Excellent. I followed the recipe
Very easy–used parmesan as that’s all I had. Also used gluten-free nut crumbs instead of panko. It was great.
This is a very tasty recipe! I will definitely make it again and would serve it to company. I made it more or less exactly as written. I deviated in that I mixed all of the dry ingredients for the batter (herbs, Panko and cheese) together in a bowl, and mixed the wet ingredients (I melted the butter, Worcestershire sauce and Mayo) with a whisk. Then I combined them with a spoon and the result was a very uniform and well-mixed batter. I didn’t taste the oregano and thyme, though. Maybe my dried herbs are getting old. Next time I will pick some fresh thyme and oregano from my garden and see if that brings out a little more flavor.
SO GOOD. This was so good and simple, cooked again few days later.
Recipe is perfect as written. My fish was still a little frozen so I had to bake for an extra 5 minutes. The extra time worked out fine with the crust coming out nice and crispy.
Though the topping didn’t get crunchy for me, this baked Cod was still delicious! I used Parmesan Cheese and little bit of garlic powder in both the topping and on the fillets. I served sprinkled with some chopped parsley and slices of lemon.
Very yummy!! I used parmesan because that is what I had in the fridge.