Parmesan Crusted Cod Recipe

Prepare fish

Pat cod fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second dish, whisk the egg with 2 tablespoons milk until combined. In a third dish, mix 3/4 cup grated Parmesan and 1/2 cup panko breadcrumbs.

Coat cod

Dredge each fillet lightly in flour, shaking off excess. Dip into the egg wash, then press into the Parmesan-panko mixture, coating evenly on all sides. Let rest on a plate for 5 minutes to help crust adhere.

Pan-fry

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add coated fillets (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and crust is crisp and internal temperature reaches 145°F (63°C). Transfer to a warm plate and tent loosely with foil while finishing other components.

Bring 3 cups water and 1 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta. Reduce heat to low and cook, stirring frequently, for 2–4 minutes (or follow package instructions for coarse polenta cooking time), until thick and creamy.

Stir in 1/2 cup whole milk, 1 tablespoon butter, 1/4 cup grated Parmesan and 1/4 cup chopped sundried tomatoes. Adjust seasoning with 1/4 teaspoon black pepper and additional salt if needed. Keep warm over very low heat, stirring occasionally; if polenta becomes too thick, whisk in up to 2 tablespoons hot water or milk to loosen.

For a firmer polenta that can be plated neatly, pour the hot polenta into a small baking dish, spread to about 1/2-inch thickness, chill 20 minutes to set, then cut into rounds or squares and lightly sear in a nonstick skillet 1 minute per side before plating. (Optional)

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant but not browned.

Add 10 oz baby spinach in batches, tossing as it wilts. Season with 1/2 teaspoon salt and continue to sauté 2–3 minutes until fully wilted but still bright green. Finish with 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Keep warm.

Combine 1/2 cup dry white wine, 2 tablespoons white wine vinegar and 1 finely minced shallot in a small saucepan. Bring to a boil over medium-high heat and reduce until approximately 2 tablespoons of liquid remain (about 6–8 minutes).

Lower heat to medium-low and, if using, whisk in 1 tablespoon heavy cream to help stabilize the emulsion. Reduce heat to the lowest setting. Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify before adding more. Continue until all 8 tablespoons are incorporated and sauce is smooth and slightly thickened.

Remove from heat. Season with 1/4 teaspoon salt, 1/8 teaspoon white or black pepper and 1 teaspoon lemon juice. Keep sauce warm (do not boil) until service. If sauce separates, whisk in 1 teaspoon cold water to re-emulsify.

Spoon a generous portion of sundried tomato polenta into the center of each plate or place a warmed polenta round. Arrange a portion of sautéed spinach beside the polenta.

Place a Parmesan-crusted cod fillet atop or just beside the polenta. Spoon 2–3 tablespoons of warm beurre blanc over the fish (and a little onto the polenta if desired).

Garnish with chopped parsley and a lemon wedge. Serve immediately.