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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Baked Breaded Parmesan Cod Loins (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/463144-baked-breaded-parmesan-cod-loins.html)

Kevinpa 12-07-2006 04:14 AM

Baked Breaded Parmesan Cod Loins
 
8 fresh or frozen cod loins
1 stick melted butter
1/4 c. EVOO
1 cup dried LC bread crumbs (made from carbquik easy white bread)
1 cup Kraft Parmesan cheese
4 green onions
4 sprigs fresh Italian parsley
4 sprigs fresh thyme
Salt & pepper to taste



Grind bread crumbs, parmesan cheese, green onions, Italian parsley, and thyme in a food processor to a fine mill.
Then transfer to a dish and salt and pepper to taste.
Mix melted butter and evoo in a separate dish.

Dip cod loins in melted butter and evoo to soak and then coat with the bread crumb mixture.

Place loins in a 9 x 13 baking dish and drizzle excess butter and breading over evenly.
Bake for 30 minutes in a preheated 400 degree oven loosely covered with foil. Remove foil and let bake uncovered for 10 more minutes.

These count out to less than 1.5 carbs each.

http://i106.photobucket.com/albums/m...npa1/bcl11.jpg

http://i106.photobucket.com/albums/m...npa1/bcl13.jpg

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http://i106.photobucket.com/albums/m...npa1/bcl16.jpg

http://i106.photobucket.com/albums/m...npa1/bcl17.jpg

http://i106.photobucket.com/albums/m...npa1/bcl19.jpg

http://i106.photobucket.com/albums/m...npa1/bcl21.jpg

http://i106.photobucket.com/albums/m...npa1/bcl22.jpg

http://i106.photobucket.com/albums/m...npa1/bcl23.jpg

mycattaz 02-06-2007 07:30 AM

this looks good kevin..... what is EVOO and can I substitute anything for it.....I have some fish in the freezer and would love to have this for dinner tonight

Kevinpa 02-06-2007 07:32 AM

extra virgin olive oil

mycattaz 02-06-2007 07:52 AM

Quote:

Originally Posted by Kevinpa (Post 8120308)
extra virgin olive oil

:hyst: thats too funny... and too easy.... thanks...

Starwing925 02-06-2007 02:00 PM

Looks wonderful!

I have done something similar to this but I added a few chopped pecans and it was wonderful. For some reason, I really like the taste of parmesan with pecans, weird.

mycattaz 02-06-2007 03:13 PM

Quote:

Originally Posted by Starwing925 (Post 8122990)
Looks wonderful!

I have done something similar to this but I added a few chopped pecans and it was wonderful. For some reason, I really like the taste of parmesan with pecans, weird.

that sounds good too.... been wanting some fish...

BABSY 02-07-2007 07:23 AM

Quote:

Originally Posted by mycattaz (Post 8120293)
this looks good kevin..... what is EVOO and can I substitute anything for it.....I have some fish in the freezer and would love to have this for dinner tonight

I can tell you dont watch 30 minute meals:)

CarolynF 02-07-2007 08:41 AM

I was thinking the same thing, Kevin..EVOO!!!

mycattaz 02-07-2007 08:46 AM

well I am new at this cooking with these products.... and after going thur all the breads and the strange product names I come to reading something with EVOO and expect it too is something new I never heard of..... when kevin said Extra virgin olive oil.... Well, made me feel kinda stupied.... that was just too simple, had to laugh at myself....:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

walkingwoman 02-07-2007 09:09 AM

Thanks. I think I will make this tonight:up:

walkingwoman 02-07-2007 08:26 PM

I :love: this recipe.

Kaos0100 02-08-2007 08:58 AM

Kevin - Could you give me the equivalent measurements for using dried herbs instead of fresh in this? I don't normally keep fresh herbs, and I don't want to buy them for use in only one recipe and then let them ruin.

thanks

Jake 02-08-2007 08:59 AM

I saw this and immediately thought, "What?? Fish have loins??"

Kevinpa 02-08-2007 09:08 AM

Quote:

Originally Posted by Kaos0100 (Post 8133444)
Kevin - Could you give me the equivalent measurements for using dried herbs instead of fresh in this? I don't normally keep fresh herbs, and I don't want to buy them for use in only one recipe and then let them ruin.

thanks

I have used the dry a few times when i didn't have fresh in the house and I use 1 to 1 1/2 teaspoon of each. I have never used anything other than the green onions though.

Kaos0100 02-08-2007 09:16 AM

Thanks Kevin. I'm going to try this with Tilapia.

What is Cod like? Is it a light flavored fish? I love Tilapia for that reason.

Kaos0100 02-08-2007 09:19 AM

Can you buy dried Italian parsley? If not, would regular parsley work?

Kevinpa 02-08-2007 09:35 AM

Quote:

Originally Posted by Kaos0100 (Post 8133599)
Thanks Kevin. I'm going to try this with Tilapia.

What is Cod like? Is it a light flavored fish? I love Tilapia for that reason.

Quote:

Originally Posted by Kaos0100 (Post 8133622)
Can you buy dried Italian parsley? If not, would regular parsley work?


Tilapia used to be my favorite fish until I found these cod loins at Sam's Club. If you buy just cod it can be fishy....but the loins are the best part of the cod and very mild.

I don't know if they have dried Italian parsley.....when I use dried it is just the regular parsley.

Kaos0100 02-12-2007 12:56 PM

Kevin - I looked for the cod loins at Sam's this weekend...no dice. Did you find them in the frozen section with the rest of the fish? I also looked at other grocery stores and couldn't find them. Lots of Cod fillets though...just no cod loin.

Kevinpa 02-12-2007 01:05 PM

Quote:

Originally Posted by Kaos0100 (Post 8156978)
Kevin - I looked for the cod loins at Sam's this weekend...no dice. Did you find them in the frozen section with the rest of the fish? I also looked at other grocery stores and couldn't find them. Lots of Cod fillets though...just no cod loin.

They are in the frozen section Karen. At least in both of the Sam's Clubs by me.

http://i106.photobucket.com/albums/m...npa1/fcl40.jpg

Kaos0100 02-12-2007 01:09 PM

Thanks for the response. I guess I'm just out of luck with them.

MandaSue 02-12-2007 01:24 PM

I was just looking around for a breading recipe to use for my catfish tonight. Perfect!

Kevinpa 02-12-2007 01:27 PM

Quote:

Originally Posted by Kaos0100 (Post 8157085)
Thanks for the response. I guess I'm just out of luck with them.

I would not give up Karen, they are very popular in our Sam's and have been out of stock from time to time.

Kevinpa 10-02-2007 02:14 PM

Quote:

Originally Posted by Tecnokitty (Post 9292821)
yumm, I love cod but have been very disappointed in some of the frozen fish I have purchased. Thanks for the tip, I appreciate the info and will def pick some up! That recipe looks great. Do you think it would still be good if I leave out the carbquick and just bread it with parm cheese?

That is not plain carbquik, its a lc bread I made and then ground into bread crumbs. I have never tried it without the bread crumbs though so i really don't know how it will work with just the cheese. Any kind of lc crumbs would most likely work though.

Tecnokitty 10-02-2007 02:25 PM

Thanks, I'll give it a go and see how it comes out. I do that with my "breaded" chicken fingers and I think they are yummy so hopefully I'll get the same result with your cod. I fry the chicken and was just thinking I might try your cod recipe with chicken as well!

SCOTTSDALEJULIE 07-23-2009 04:14 PM

I would think that almond flour would be good, too. That's how I make my Trout Almodine. I just can't spell today. Gonna look for that cod at my Sam's.

Linny 07-23-2009 04:41 PM

Kevin, have you tried this recipe with salmon filets?

Kevinpa 07-23-2009 04:44 PM

Quote:

Originally Posted by Linny (Post 12259004)
Kevin, have you tried this recipe with salmon filets?

No Linny, I am not a big salmon fan so I never tried it although I have tried and liked it with several other kinds of fish.

Linny 07-23-2009 06:19 PM

I'm not fond of cod or tilapia but would consider using haddock or salmon....thanks for the recipe and pictures!!!


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