Baked Cod

Name: Baked Cod
Ingredients: 2 thick cod, tilapia , or sole filets (6 to 8 ounces each), or other white fish; ½ cup milk; ½ cup breadcrumbs; ¼ cup vegetable oil; Lemon wedges for garnish

Chef

Robert Blakeslee

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Cookbook

Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers

Published by Square One

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This image courtesy of Joseph DeLeo

This recipe calls for a bake/fry method that I prefer to stovetop frying. The fish is less likely to dry out and I don’t have to deal with the inevitable splashes that come from frying food in a pan.

2 servings

Cooking Methodbaking, pan-frying

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Ingredients

2 thick cod, tilapia, or sole filets (6 to 8 ounces each), or other white fish
½ cup milk
½ cup breadcrumbs
¼ cup vegetable oil
Lemon wedges for garnish

Instructions

Pour the milk into a bowl. Add the fish and coat each piece well.
Place the breadcrumbs in another bowl. Add the fish and roll in the crumbs until completely coated.
Add the oil to the bottom of a casserole dish or baking pan, and add the fish. Bake in a preheated 325°F oven for 7 to 10 minutes. Remove from the oven, turn the fish over with a spatula, then return to the oven. Bake for another 5 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
Serve with lemon wedges.