The baked cod medallions are a tender and delicate second course
I would say also suitable for the little ones at home because they are soft almost like a cake, and we can flavor them for both adults and children with some ketchup and/or barbecue sauce as I did.
In our family, we don’t eat much fish, and these patties are an idea I’ll bring to the table more often with the approval of the young one in the house.
It was a last-minute choice, and I added to the frozen fillets what I had at home, so some whole wheat sandwich bread, tomato paste, and a few other ingredients to give more flavor.
The cod fillets were frozen, so I left them to thaw in the refrigerator for the necessary time, and I believe this fish recipe can easily be made using other frozen fish fillets to your personal taste.
Here are some other simple cod recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2/3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE BAKED COD MEDALLIONS
- 14 oz cod fillets
- 1 teaspoon tomato paste (heaping)
- 4 slices whole wheat sandwich bread
- 1 small onion
- 4 tablespoons extra virgin olive oil
- 3 tablespoons breadcrumbs
- to taste salt
- to taste pepper
- to taste chopped parsley (fresh if possible)
Tools RECIPE BAKED COD MEDALLIONS
#ADV
- Plates
- Mixer
- Knives
- Trays
- Wok
FOR THE PREPARATION OF THE RECIPE BAKED COD MEDALLIONS
1) As mentioned above, the cod fillets I used were frozen, so I left them in the fridge for the necessary defrosting time.
2) Then in the mixer, I put the cod, the crumbled bread slices, the tomato paste, the EVO oil, and activated the blades to make everything creamy and homogeneous.
3) I then added the parsley and chopped onion, seasoning with salt and pepper.
4) I mixed the mixture well; then, with the machine stopped (and obviously not running), I took the mixture, making fish medallions, patties, cod burgers that I then coated in breadcrumbs.
5) I then covered them with plastic wrap and left them in the fridge for about 30 minutes to firm up.
6) At the time of cooking, I put plenty of seed oil in the pan or wok and, at the right moment*, I fried the cod patties on both sides.
7) After cooking, I immediately brought them to the table with barbecue sauce… Honestly, I preferred ketchup, but unfortunately, it was finished!
8) I honestly liked them a lot; even my gourmet son appreciated them, and it will be a second course we’ll replicate soon!
Enjoy your meal!
Annalisa
Clearly, the cod medallions after cooking should be placed on absorbent paper to remove excess grease, but you know that very well!
* What is the right moment for frying??? You need to insert a wooden skewer into the oil, the one used for making skewers, remember? and… if many small bubbles form where it touches the bottom of the pan, we’re ready, and we can start frying our food!
