WEATHER ALERT

Low and slow is the way to go when making this fish dish

Advertisement

Advertise with us

Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they're golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk "glue" adds rich flavour and helps the crumb topping stay put. Even kids who don't usually like fish will like this dish!

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

Subscribe and receive a limited-edition Free Press branded hat or tote.

Digital Subscription

One year of digital access for only $205*

  • Enjoy unlimited reading on winnipegfreepress.com
  • Read the E-Edition, our digital replica newspaper
  • Access News Break, our award-winning app
  • Play interactive puzzles

*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.

To continue reading, please subscribe:

Add Free Press access to your Brandon Sun subscription for only an additional

$1 for the first 4 weeks*

  • Enjoy unlimited reading on winnipegfreepress.com
  • Read the E-Edition, our digital replica newspaper
  • Access News Break, our award-winning app
  • Play interactive puzzles
Start now

*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.

Hey there, time traveller!
This article was published 31/12/2018 (2763 days ago), so information in it may no longer be current.

Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs get a head start in a skillet so they’re golden brown when the fish comes out of the oven. Finally, a mayonnaise and egg yolk “glue” adds rich flavour and helps the crumb topping stay put. Even kids who don’t usually like fish will like this dish!

CRISPY BAKED COD

Servings: 4

This undated photo provided by America's Test Kitchen in December 2018 shows Crispy Baked Cod in Brookline, Mass. This recipe appears in the
This undated photo provided by America's Test Kitchen in December 2018 shows Crispy Baked Cod in Brookline, Mass. This recipe appears in the "Complete Cookbook for Young Chefs." (Carl Tremblay/America's Test Kitchen via AP)

Start to finish: 65 minutes (Active time: 15 minutes)

Prepare Ingredients:

Vegetable oil spray

2 tablespoons unsalted butter

3/4 cup panko bread crumbs

2 garlic cloves, peeled and minced

Salt and pepper

2 tablespoons minced fresh parsley

2 tablespoons mayonnaise

1 large egg yolk

1/2 teaspoon grated lemon zest, plus lemon wedges

4 6-ounce skinless cod fillets, 1 to 1 1/2 inches thick

Gather Cooking Equipment:

Rimmed baking sheet

Aluminum foil

2 cooling racks

12-inch skillet

Rubber spatula

2 bowls (1 medium, 1 small)

Whisk

Paper towels

Small spoon

Instant-read thermometer

Oven mitts

Start Cooking!

Adjust oven rack to middle position and heat oven to 300 F. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.

In 12-inch skillet, melt butter over medium heat. Add panko, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often with rubber spatula, until lightly browned, 3 to 5 minutes.

Turn off heat. Transfer panko mixture to medium bowl. Stir in parsley and let cool for 10 minutes.

Meanwhile, in small bowl, whisk together mayonnaise, egg yolk, and lemon zest.

Use paper towels to pat fish dry. Use back of small spoon to spread mayonnaise mixture evenly over top of each fillet.

Working with one fillet at a time, coat top of each fillet with panko mixture. Place fillets, crumb side up, on greased rack in baking sheet. Wash your hands.

Place baking sheet in oven and bake until fish registers 145 F on instant-read thermometer, 30 to 40 minutes.

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on second cooling rack. Serve fish with lemon wedges.

___

Nutrition information per serving: 312 calories; 123 calories from fat; 14 g fat (5 g saturated; 0 g trans fats); 137 mg cholesterol; 164 mg sodium; 12 g carbohydrate; 0 g fiber; 0 g sugar; 33 g protein.

___

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Crispy Baked Cod in “Complete Cookbook for Young Chefs .”

___

America’s Test Kitchen provided this article to The Associated Press.

Report Error Submit a Tip

More Stories

You can work out your social situation

Maureen Scurfield 4 minute read Yesterday at 2:00 AM CDT

DEAR MISS LONELYHEARTS: When I was a young bisexual guy going to university and working in bars at night, I was surrounded by new people — guys and girls all the time.

There were a lot of great late-night parties after work, and I always had my eye on somebody new. I was never lonely in those days. Where did all that fun and happiness go?

Now I’m a few years older with a career and don’t need a job as a bartender to help support me. But it seems like there’s nobody around to meet, other than at bars.

Also, I’m realizing that while there are lots of straight people out there looking for fun and relationships, it’s hard to convince them that I could be true to them alone, being bisexual. But I’m true to whomever I’m with — and I only want one lover at a time.

Sweet sendoff for apprentice jockey

5 minute read Preview

Sweet sendoff for apprentice jockey

5 minute read Updated: Yesterday at 10:45 PM CDT

Three outside smoothies and a crunchy ride up the rail in the $40,000 Frank Arnason Sire Stakes on Tuesday vaulted apprentice jockey Ciera Pruitt into the top 10 at Assiniboia Downs for the first time this year.

The crunch came first. And she won’t be here much longer.

Pruitt led all jockeys on the week with four victories, the first coming aboard Manitoba-bred Bromeo in the 39th running of the Frank Arnason, for her mother, trainer Lise Pruitt. Bromeo and Pruitt duelled from the inside throughout and prevailed after a long, tight drive up the rail to take home the $24,000 winner’s share of the purse for longtime owner/breeder Barry Arnason.

“I just got really lucky, honestly,” said Pruitt. “Everything kind of fell into my hands. God was looking after me this week and it all worked out in my favour.”

Read
Updated: Yesterday at 10:45 PM CDT

Body of second sibling pulled from lake

Zoe Pierce 5 minute read Preview

Body of second sibling pulled from lake

Zoe Pierce 5 minute read Thursday, Jul. 23, 2026

NUTIMIK LAKE — Twenty-four hours after the body of 10-year-old Maximo Au Ramirez was located in Nutimik Lake, searchers found the body of his 13-year-old brother, Aaron, who had gone into the water to rescue Maximo after he slipped in Saturday.

The announcement was made on social media by Nutimik Lodge in Whiteshell Provincial Park. “Our prayers have been answered” the post said. “Both boys have been recovered.”

Earlier Thursday, their parents said they are surviving their “unimaginable” loss only because of the overwhelming support they have received from the community.

In the afternoon, RCMP divers, the Hutterian Emergency Aquatic Response Team and civilian volunteers moved across Nutimik Lake, drones hovered above and media lined the beach as the search for Aaron continued.

Read
Thursday, Jul. 23, 2026

Longtime Assiniboine Park Zoo resident Blizzard the bison dies

Zoe Pierce 2 minute read Preview

Longtime Assiniboine Park Zoo resident Blizzard the bison dies

Zoe Pierce 2 minute read Yesterday at 3:03 PM CDT

Blizzard, the white bison that became one of Assiniboine Park Zoo’s most recognizable residents during nearly 20 years at the facility, has died, the zoo announced Friday.

The zoo said Blizzard’s health declined in recent weeks, so a diagnostic exam was recommended to better understand his condition. He died during the procedure.

Blizzard arrived at Assiniboine Park Zoo in 2006 and went on to become a favourite among visitors, inspiring “millions of visitors with his remarkable presence,” the zoo said in a social media post.

“While all animals in our care are deeply valued, Blizzard held a special place in the hearts of many people and carried profound cultural and spiritual significance for many Indigenous peoples,” the post reads.

Read
Yesterday at 3:03 PM CDT

In an apartment above the Sherbie, famous local artists line the walls

Conrad Sweatman 4 minute read Preview

In an apartment above the Sherbie, famous local artists line the walls

Conrad Sweatman 4 minute read Yesterday at 2:00 AM CDT

Directly above the West Broadway vendor and noisy bar now known as the Kyoto Kat Club, amid a primly kept wardrobe and dirty coffee mugs, Josh Peterson’s bachelor suite is bursting with coveted Manitoba art.

Read
Yesterday at 2:00 AM CDT

Firefighter accused of violating protection order jailed for past harassment

Dean Pritchard 5 minute read Preview

Firefighter accused of violating protection order jailed for past harassment

Dean Pritchard 5 minute read Thursday, Jul. 23, 2026

A Winnipeg firefighter accused of violating a protection order this week has been jailed two times in the past decade for criminally harassing two different women, court records show.

In each case, Christopher Goethals was allowed to return to his job with the Winnipeg Fire Paramedic Service.

Goethals, 59, was arrested July 21 after breaching a protection order requiring he not come within 200 metres of a named protected person, police said.

Police allege Goethals was in full uniform and on “modified duties” driving a WFPS fleet vehicle at the time of the offence.

Read
Thursday, Jul. 23, 2026