Crispy Baked Cod With Tarragon Crust Recipe

About this recipe

A delicious pescatarian dinner featuring tender cod fillets coated in a flavorful tarragon and Parmesan crust, baked to perfection for a crispy finish.

Ingredients

• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 50 g The Select Aisle Bread Crumbs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 pc (52 g) On1Y Paprika Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 ml Colavita White Wine Vinegar
• 1 Kg R.C. Fish

Instructions

1. 1. Preheat the oven to 450°F (230°C).
2. 2. Cut 500 g of cod fillets into 4 portions, pat them dry, and brush each piece with 2 tsp of cooking oil.
3. 3. In a shallow dish, mix 3/4 cup bread crumbs, 2 tbsp grated Parmesan cheese, 1 tbsp dried tarragon, 1/2 tsp paprika, and 1/4 tsp black pepper.
4. 4. Dip each cod portion into the bread crumb mixture, ensuring both sides are evenly coated.
5. 5. Arrange the coated cod fillets on a baking dish or pan lined with parchment paper. Sprinkle any leftover crumb mixture on top of the fillets.
6. 6. Bake the cod in the preheated oven for 8 to 12 minutes, or until the fish flakes easily with a fork. Do not turn the fillets during baking.
7. 7. Serve the crispy baked cod immediately with a drizzle of white wine vinegar for added flavor.