Cod = Any of several soft-rayed food fishes of the family Gadidae, especially Gadus morhua, of North Atlantic waters
Cod
(pl.: cod) is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for several other fish species, and one species that belongs to the genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus).
Cod Species
The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)
Cod as food is popular in several countries. It has a mild flavor and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, a common source of vitamins A, D, E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod, along with haddock and plaice, is one of the most common ingredients in fish and chips. (Wikipedia)
Ingredients
3/4 cup bread crumbs use panko if desired
2 tablespoons parsley
2 tablespoons olive oil
1/2 teaspoon black pepper
4 pieces of cod
2 tablespoons mustard
salt to taste
Directions
To make this Crunchy Baked Cod, use a dish to combine the bread crumbs, parsley, oil, and pepper. Make sure to use something large enough for dipping without breaking the fish. Sprinkle the cod with salt. Evenly spread tops of cod with mustard. Dip the tops of the fish in the breadcrumb mixture, pressing gently to adhere. Spray a baking sheet with a non-stick cooking spray, or line it with parchment paper. Arrange cod on the baking sheet. Bake for 10 minutes at 450 degrees, then broil to brown the bread crumbs. Keep closely watching the fish to ensure the breading does not burn. Enjoy!
