Photo by: Photo: Quentin Bacon

Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

  • Yield: Makes 4 servings


  • 1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces
  • 2 tablespoons olive oil
  • none Kosher salt
  • 1/2 cup corn flakes, crushed
  • 1 none small head broccoli, cut into 1/2-inch florets
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup grated Parmesan


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.

Nutritional Information

Amount per serving
  • Calories: 393none
  • Calories from fat: 66%
  • Fat: 29g
  • Saturated fat: 16g
  • Cholesterol: 137mg
  • Sodium: 327mg
  • Carbohydrate: 5g
  • Fiber: 4g
  • Sugars: 2g
  • Protein: 29g

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Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli Recipe