Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

Photo: Quentin Bacon

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calories 393
Caloriesfromfat 66 %
Fat 29 g
Satfat 16 g
Cholesterol 137 mg
Sodium 327 mg
Carbohydrate 5 g
Fiber 4 g
Sugars 2 g
Protein 29 g

Ingredients

1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces
2 tablespoons olive oil
Kosher salt
1/2 cup corn flakes, crushed
1 small head broccoli, cut into 1/2-inch florets
8 tablespoons (1 stick) unsalted butter
1/4 cup grated Parmesan

Preparation

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. 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. Serve with the butter sauce in small ramekins for dipping.

Note:

Sara Quessenberry,

March 2008