Breaded Baked Cod

Flaky cod fillets coated in a seasoned breadcrumb topping, oven-baked until golden and served with a flavorful microwaveable rice pilaf and roasted broccoli florets.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $4.26/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein
• Halal

Tags

• quick
• bake
• healthy
• savory

Ingredients

• 6 ounce cod fillets
• 0.5 cup panko breadcrumbs
• 1 tablespoon olive oil
• 0.5 tablespoon butter (melted)
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup broccoli florets
• 8.8 ounce microwaveable rice pilaf

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a small baking sheet.
2. In a shallow dish, combine the panko breadcrumbs, melted butter, garlic powder, salt, and black pepper. Stir until well combined.
3. Pat the cod fillets dry. Dip each fillet into the breadcrumb mixture, pressing gently to coat both sides.
4. Place the breaded cod fillets on the prepared baking sheet. Scatter the frozen broccoli florets around the cod.
5. Drizzle the broccoli with 1/2 tablespoon of the olive oil. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily, and the breading is golden brown. Broccoli should be tender-crisp.
6. While the cod and broccoli bake, cook the microwaveable rice pilaf according to package directions.
7. Serve the Breaded Baked Cod with roasted broccoli and rice pilaf immediately.

Notes

You can add a squeeze of fresh lemon juice over the fish and broccoli after baking for extra brightness. Frozen asparagus or green beans also work well instead of broccoli.

Nutrition (per serving)

• Calories: 395
• Protein: 24 g
• Carbohydrates: 45 g
• Fat: 11.8 g
• Fiber: 3.5 g
• Sodium: 350 mg
• Saturated Fat: 3.7 g
• Sugar: 3 g
• Cholesterol: 50 mg