Oven-Roasted Cod Crusted with Herbs

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I used Panko bread crumbs, as that is what I had on hand. Wonderful flavor. I will definitely make this dish again!

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This recipe was awesome, tasty and not fishy!!!! Everyone loved it! Most of all, it was easy to make!

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I purchased some beautiful fresh cod and after looking at all the recipes from the food network, I decided the sound of Rachael's" baked cod with fresh herbs" sounded the best. I read the other reviews and agreed that Panko bread crumbs would be the best with this recipe. I added two more tablespoons of lemon zest and made sure the herb mixture was well seasoned before patting it on the fish. I found patting the mixture on was an easy way to do it. I did drizzle a small amount of olive oil on top of the Panko mixture, as well as brushing some on the fish and in the baking dish, to make sure it browned nicely. The result was wonderful and this will be a favorite from now on. The fish was light and your topping just delicious. Thank you Rachael!

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I enjoyed this dish, although I would suggest using panko bread crumbs, as they coat the fish well and crisp easily. *note that they will crisp without browning, so don't leave them in the oven waiting for a color change.

Also I would strongly advise squeezing lemon on right before eating. The fish would be plain otherwise.

I do have one small complaint, the amount of breadcrumbs the recipe calls for is ridiculous; I had more then 3/4 of the breadcrumbs left over after generously breading my fish, which means that there were more flavor enhancers (garlic, parsley, lemon zest in the leftover breadcrumbs then on the fish, and the fish could have used more flavoring. I was then left with a large plate of useless contaminated breadcrumbs that had to be thrown away, and if you use panko crumbs you will be sad because panko aren't something to be wasted.

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Great recipe but I did not have all the ingredients. So I used improvised...Used fresh bread crumbs blended with garlic, lemon zest, salt and pepper... seasoned the fish and sprinkled with left over lemon zest and coated with light olive oil and then baked it off as instructed and it was great... I think the fresh seasoned bread crumbs helped.
I served it with sauteed asparagus with apples and couscous. Very simple and quick.

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I don't care for cod but I substituted crushed French's Fried Onions for the breadcrumbs and I liked it. It was very tasty and not heavy. I had no problem with browning the crumbs either.

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Lets be honest.... A breaded cod dish is not going to blow the doors off anyones taste buds. Given that this recipe is better than average. My only suggestion is to add additional spices (paprika, cay. pepper, whatever to the mix to personailze it to your tastes.

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This is by far one of the best fish recipes I have found! Easy, quick and very tasty. A big hit with my family.

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I loved this dish. I also had the problem of my top not getting brown, so I turned on the broiler for the last few mins. and it turned a nice golden brown. Was a hit with the family!

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This is easily the best Cod dish I've ever eaten. It was a huge hit with the entire family. I did make a slight alteration: Since the Cod I had was a very thick, large piece, I baked at 450 degrees for about 15 minutes. I also worked enough olive oil into the bread crumb mixture to be a medium meal that wouldn't quite stick together when pressed. I drizzled the olive oil over the Cod and salt and peppered each side. I then mounded all the topping on the pieces and patted it down firmly. The result was a beautiful piece of fish with a flavorful crumb topping that browned perfectly. We squeezed fresh lemon juice over the fish just before serving. It was not only delicious but beautiful! This will become a weekly standby in my family and I wouldn't hesitate to serve it for a dinner party. It really is quick and easy too. I'm over the moon about it and Cod is usually NOT a favorite fish of mine! Fantastic!