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Crispy Cod With Broccoli and Parmesan Butter

Quentin Bacon

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

• 1 pound Pacific cod fillet, skin removed; 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

Directions

1. Heat oven to 400° F. Rub the cod with the oil and season with ¼ teaspoon salt.
2. Dip the tops of the fish (not the side from which the skin has been removed) in the cornflakes and place on a parchment- or foil-lined baking sheet.
3. Bake the fish until just cooked through and opaque, about 10 minutes.
4. Meanwhile, steam the broccoli until tender, 4 to 6 minutes.
5. In a small saucepan over medium heat, melt the butter. Stir in the Parmesan and ¼ teaspoon salt.
6. Divide the fish and broccoli among plates. Serve with the sauce in small ramekins for dipping.

By Sara Quessenberry,  March 2008

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