Since we got a lot of cod recently from a Zaycon Foods event, I have been coming up with different ways to use it. My usual standby for white fish like cod is Fish Tacos, but I needed something different. My husband isn’t thrilled with breaded fish normally, but I wted to make something my kids wouldn’t immediately turn their noses up at. Turns out my husband really liked it, and my kids at least tried some, but weren’t overly crazy about it. And I thought it was really good as well. What I like about this is that it can be versatile. I used Italian dressing, but I think it would be good with ranch dressing as well. I used Panko, but regular or seasoned bread crumbs would work, or you could crush stuffing mix to use. I like when I can easily substitute what I have on hand. Tonight, I served it with Roasted Asparagus.
What you need:
1/4 cup Italian or ranch salad dressing
2 cups bread crumbs (Panko, seasoned, or crushed stuffing mix)
1 pound cod fillet, cut into smaller pieces
How to make it:
Preheat oven to 425 F. Line a baking sheet with foil and spray with non-stick spray.
Dip each piece of cod in the salad dressing, then in the bread crumbs to fully coat. Place on baking sheet, and generously spray each with olive oil.
Bake in the preheated oven for 15-20 minutes, or until flaky. For best results, flip each piece of cod over halfway through cooking.