Crispy Pacific Cod With Parmesan-Butter Dipping Sauce And Broccoli
- 1 pound Pacific cod, skin removed and cut into 2 1/2-inch-long pieces
- 2 tablespoons olive oil
- Kosher salt
- 1/2 cup corn flakes, crushed
- 1 small head broccoli, cut into 1/2-inch florets
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup grated Parmesan
- Heat oven to 400u0b0 F.
- Rub the cod with the oil and season with 1/4 teaspoon salt. Dip the top side of the fish pieces (not the bottom side, from which the skin has been removed) in the corn flakes and place on a parchment- or foil-lined baking sheet. Bake until just cooked through and opaque, about 10 minutes.
- Meanwhile, steam the broccoli until tender, 4 to 6 minutes. In a small saucepan, over medium heat, melt the butter. Stir in the Parmesan and 1/4 teaspoon salt.
- Divide the fish and broccoli among individual plates. Serve with the butter sauce in small ramekins for dipping.
olive oil, kosher salt, corn flakes, broccoli, butter, parmesan
Taken from www.myrecipes.com/recipe/crispy-pacific-cod-with-parmesan-butter-dipping-sauce-broccoli (may not work)