Parmesan Crusted Cod — Version 1

*Can also be made with chicken or pork chops.

Ingredients
> Thick Cod Filet
> 2 cups Panko/crushed Crackers
> 2 Cups parmesan
> B&Gerk
> Butter
> Mayo/Horseradish Sauce/olive oil
> Other possible adds: Crushed pecans, almonds, …

For Panko, we are using Schar Crisp Bread and crushing it, keeping it gluten free.

Using Mayo, Horseradish sauce, or olive oil, coat the meat. We have been favoring the horseradish sauce right now

Mix Panko and parmesan in a bag. We are putting this as a thick coat on the fish. We are keeping the leftover crumbs in the freezer for the next round, so we do not “Shake and Bake” the meat in the bag.

Sprinkle B&Gerk on the top.

To help the crust crisp up even more, we have placed ¼ inch butter patties on top of the jerked panko every two or three inches.
Bake at 350 for ~30 minutes, depending how think the meat is