Italian Breaded Lemon Cod
Do you ever just need seafood? I realize we have been terribly spoiled by the seafood on Martha’s Vineyard and Cape Cod. But, with cod in the freezer…here’s the recipe for a lemon Italian cod that was created from the freezer and pantry that will be on repeat.
Do you love the flavors of lemon, Italian seasonings and cod? Well, then, join me for what made the perfect dinner.
Italian Breaded Lemon Cod
That was the best name I could give this.
My husband had a crusted cod in a butter sauce at the Lobster Trap while we were in Cape Cod. So with ingredients on hand…why not try to recreate it?
Even though ours wasn’t quite this fancy…we LOVED it!
I had picked up some gluten free Italian style bread crumbs. There were lemons and an egg in the fridge, onions and garlic in the pantry, and cod filets in the freezer, so it was on!
Cod filets coated with Italian bread crumbs (gluten free in our case) and pan fried in butter, garlic, lemons and onions. Oh, my goodness!
Add your favorite vegetable or baked potato and you have the perfect meal ready in less than thirty minutes.
It fixed the seafood need in me and ticked all the boxes for flavor for those with their feet under my table.
Here’s the creation:
Italian Breaded Lemon Cod
Equipment
- 1 large skillet
- 1 knife and cutting board
- 1 set measuring cups
Ingredients
- 5 pieces cod, boneless skinless filets I used individually wrapped frozen cod filets
- 1 large egg, whisked
- 1/4 C Italian bread crumbs gluten free, optional
- 1 large lemon, sliced thinly
- 2 cloves garlic, minced
- 4 T butter
- 1/4 C onion, minced
- salt and pepper to taste
- fresh parsley for garnish if you like
Instructions
- Add the egg to a bowl and whisk.
- Pour bread crumbs into another bowl.
- Add butter, minced onion, lemon slices, and garlic to a large skillet and saute.
- Dip each cod filet into egg and then into bread crumbs, coating all sides.
- Place coated cod into hot skillet and brown on both sides, being careful to turn to keep bread coating on.
- Season with a sprinkle of salt and pepper to taste.
- When fish has cooked completely, serve with your favorite side and enjoy!
- ***Feel free to top with a sprinkle of fresh parsley if you like.
Notes
You know when I cook for my family and it’s just so good…that I’ll have to share it with you!
This one is so quick and easy. Seriously, on the table in a few minutes.
Perfect seafood recipe now added to our menu favorites.
If your cod fillets are frozen? Simply add them to a bowl of cool water to thaw. I always buy the individually wrapped and frozen cod. If I get them out frozen, it only takes a few minutes for them to thaw. It’s suggested that you open the corner of each individually wrapped cod to prevent botulism when thawing. Setting them in your fridge to thaw works, too.
When you are ready to cook them, just drain any excess water from the package before dipping in the egg and breading them.
I love that cod is so light and not fishy.
Even though cod makes the best fish and chips…this lighter version was so perfect.
Hope you love this one..
AND if you need more fish dishes for your menu, here are a few more favorites.
Even a great tuna melt on Cape Cod makes me crave it more here.
By the way, if you happen to be near the Lobster Trap in Cape Cod…enjoy one of cod OR tuna melts for us, won’t you?
There’s just something about summer and seafood that makes for a great meal…and healthier than all the red meat on the grill, right?
Happy fishing and enjoying seafood this time of year!
2 Comments
Cindy Walker
Aww! Love a light & flavorful seafood recipe. Thank you for sharing.
Leslie J Watkins
A new favorite here! Enjoy!