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Baked Parmesan Crusted Fish Recipe


Baking is not just an easy and healthy way to prepare fish. Baked fish is also full of flavor and with a little creativity a simple dinner can be transformed into a wonderful meal.

To prepare this Baked Parmesan Crusted Fish recipe, any type of fish can be used, from halibut to perch, to salmon or even trout.

I personally like to use cod fillets, one of the fish of choice of the Italian cuisine and particularly loved in my hometown Rome. Fresh breadcrumbs are always the best for this type of recipes; just remove the crust from a few slices of artisan bread, process the soft inside part until the crumbs reach a uniform size and they are ready to be used.

Ingredients and Instructions (serves 4):

  • 4 fresh cod fillets, about 5 ounces/140 grams each

  • 1/4 cup olive oil

  • 2 tablespoon of chopped fresh parsley

  • 1 tablespoon of minced garlic

  • 4 tablespoons of bread crumbs

  • 3 tablespoons of freshly grated Parmesan cheese

  • salt and pepper to taste

  • extra olive oil for the pan

  1. Mix together the chopped parsley, the minced garlic and the olive oil.

  2. Place the fish fillets in a shallow baking pan or dish and pour over the olive oil mixture.

  3. Cover the pan and let the fish marinate in the refrigerator for at least 30 minutes.

  4. Meanwhile, in a shallow bowl combine the breadcrumbs, the Parmesan cheese, salt and pepper.

  5. When ready, gently press the fish fillets in the breadcrumb and cheese mixture making sure to coat well each side of each fillet.

  6. Start the oven with the temperature set at 425 F/220 C.

  7. Prepare a baking pan large enough to accommodate all the fillets side by side and coat its bottom with a little oil.

  8. Lay the fish fillets in the pan, drizzle with a few more drops of olive oil and bake them for about 12 minutes until the crust has turned golden brown and the fish looks flaky on the inside when pierced with a fork.


Wine Pairing Suggestion: for this baked cod recipe I suggest an Italian white wine like Verdicchio, Orvieto or Pinot Grigio.

Enjoy and buon appetito!

Cinzia Aversa, 2014

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Content copyright © 2014 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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