Pan Roast Marinated Cod

By From the Archives
Published: June 4, 2008
Updated: June 4, 2008

(Serves 4)

INGREDIENTS:

4 pieces of boneless, skinless cod, approximately 5-6 ounces each
1/2 cup bottled Italian salad dressing
1 cup bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley

METHOD OF PREPARATION:

Preheat oven to 350 degrees.
Place the fish in a baking dish. Shake the dressing well and pour over the fish, covering completely. Place in refrigerator for 2 hours.
Place the bread crumbs in a deep dish and add the paprika, garlic powder, basil, and parsley. Using your fingers rub the crumbs, driving the flavors in well.
Remove the fish from the marinade and gently shake off any excess. Dredge both sides in the flavored crumbs.
Place in a baking dish and bake for 20 minutes or until the fish reaches an internal temperature of 155 degrees. Serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

These recipes were featured during "No Frills Week" June 2, 2008.