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Fish Bake
Rachael Ray

Fish Bake

Here's a good one to lighten up the ol' Friday Fish Fry!

Here's a good one to lighten up the ol' Friday Fish Fry!

Ingredients

  • 2 cups panko breadcrumbs
  • 1 cup grated Parmigiano Reggiano cheese
  • Salt and pepper
  • 2-2 1/2 pounds cod or other sustainable, firm, white, flakey fish fillets, cut into 4-5-inch chunks
  • 1 recipe Roasted Garlic Aioli

Preparation

Pre-heat the oven to 400°F. Set an oven rack in middle of the oven.

In a shallow mixing bowl, combine the breadcrumbs and cheese; season with salt and pepper.

Place the cod on a wire rack set on top of a baking sheet. Slather the top side with one batch of Roasted Garlic Aioli and top with the breadcrumb mixture.

Bake for 15-20 minutes, or until cooked through and the breadcrumbs are brown and crispy.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.

Ingredients

  • 2 cups panko breadcrumbs
  • 1 cup grated Parmigiano Reggiano cheese
  • Salt and pepper
  • 2-2 1/2 pounds cod or other sustainable, firm, white, flakey fish fillets, cut into 4-5-inch chunks
  • 1 recipe Roasted Garlic Aioli

Directions

Pre-heat the oven to 400°F. Set an oven rack in middle of the oven. In a shallow mixing bowl, combine the breadcrumbs and cheese; season with salt and pepper. Place the cod on a wire rack set on top of a baking sheet. Slather the top side with one batch of Roasted Garlic Aioli and top with the breadcrumb mixture. Bake for 15-20 minutes, or until cooked through and the breadcrumbs are brown and crispy. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.

Tags:bake, brunch, cheese, dinner, fish and seafood, grains and breads, Little Chefs, lunch, Quick and Easy, Rachael Ray Show, rice, shortcuts, undoRS, Yum-o! Family-Friendly