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Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

Photo: Quentin Bacon
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.