Parmesan Crusted Cod — Version 2

Slight Change in cooking method, which led to a much crunchier crust. This is the go to version until some other idea pops into our heads.

Ingredients

- Thick Cod Filet

- 2 cups Panko/crushed Crackers

- 2 Cups parmesan

- B&Gerk

- Butter

- Mayo/Horseradish Sauce/olive oil

- ½ cup Garlic 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.

Take about 1 cup of the panko/parm mix and put it in a bowl. Add the garlic olive oil and mix. Use this to coat the fish. Depending on the filet, you may need more of this mixture.

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 thick the meat is.