Saturday, April 05, 2008

Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli

There was an article in last month's issue of Real Simple that talked about specific fish recipes for specific purposes. Naturally, I was drawn to the recipe associated with the problem, "My kids don't like fish!" I figured that if this recipe was created to get kids to like fish, it would probably be Lauren-friendly.

And I was correct! Real Simple succeeds again. This came together in less than 15 minutes and was very delicious. I didn't hate the cod, yay! It's amazing what butter can do. Haha. Although I have to say that we did use a reduced amount of butter, because holy crap that's a lot of butter. My Parmesan cheese didn't 'melt' too well into the butter, but it was enough to taste yummy. Though the fat content is high (if you use all the butter), the calorie content is not bad. I'll post the nutritional information and if you decide to make it, you can adjust accordingly.

fish sticks

Crispy Pacific Cod with Parmesan-Butter Dipping Sauce and Broccoli
Real Simple, March 2008

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

Yield: 4 servings
393 calories, 29 g fat (16 g saturated fat) per serving

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