Cod with Garlic Butter Crumbs

"Polly Clingerman's Dinner Companion" is a little cooking book that concentrates on hints and methods to improve your cooking, but I liked the simplicity of this recipe for cod, which I usually have on hand in the freezer, as I buy it reasonably on sale in 10# boxes.  The lemon-garlic flavor makes it delicious and a little different.                     
Cod with Garlic Butter Crumbs
  2        slices  white bread
  2        tablespoons  butter
  1        teaspoon  garlic
  4        6 ounce  cod fillets
  2        tablespoons  lemon juice

Preheat oven to 450°.  Process bread to fine crumbs. 
Heat butter in a skillet over medium heat.  Add the minced garlic to the skillet until very lightly browned (don't overcook).
Add bread crumbs and cook until crumbs are lightly toasted.
Arrange the fish in a baking dish or on a quarter-sheet pan.  Sprinkle with the lemon juice and press the crumb mixture on top.

Bake, uncovered for 10-15 minutes, until the fish starts to flake.


  1. Cod is not our normal fish. We use freshwater fish we catch. Mainly large mouth bass, some bream and even white perch. They are mild and very YUMMY! The hubby loves anything fried, and that is how he usually cooks the fish. This looks and sounds good.

  2. Sue, this looks so good. But where do you get cod that is not from China? I am almost ready to give up seafood.

    1. I'm sure the recipe would work with other fish.
      Even fish that is gotten in Alaskan waters but processed in China can just say Alaskan I guess you wouldn't know, would you.
      However, we do like fish, and as we don't ice fish anymore, I do have to buy some, especially in the winter.


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