Baked Breaded Parmesan Cod Loins

Kevinpa · 12-07-2006, 03:14 AM

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.

mycattaz · 02-06-2007, 06:30 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, 06:32 AM

extra virgin olive oil

mycattaz · 02-06-2007, 06:52 AM

Quote:

Originally Posted by Kevinpa

extra virgin olive oil

thats too funny... and too easy.... thanks...

Starwing925 · 02-06-2007, 01:00 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, 02:13 PM

Quote:

Originally Posted by Starwing925

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, 06:23 AM

Quote:

Originally Posted by mycattaz

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, 07:41 AM

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

mycattaz · 02-07-2007, 07:46 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....

walkingwoman · 02-07-2007, 08:09 AM

Thanks. I think I will make this tonight

walkingwoman · 02-07-2007, 07:26 PM

I

this recipe.

Kaos0100 · 02-08-2007, 07:58 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, 07:59 AM

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

Kevinpa · 02-08-2007, 08:08 AM

Quote:

Originally Posted by Kaos0100

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, 08:16 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, 08:19 AM

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

Kevinpa · 02-08-2007, 08:35 AM

Quote:

Originally Posted by Kaos0100

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

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, 11:56 AM

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, 12:05 PM

Quote:

Originally Posted by Kaos0100

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.

Kaos0100 · 02-12-2007, 12:09 PM

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

MandaSue · 02-12-2007, 12:24 PM

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

Kevinpa · 02-12-2007, 12:27 PM

Quote:

Originally Posted by Kaos0100

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, 01:14 PM

Quote:

Originally Posted by Tecnokitty

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, 01:25 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, 03:14 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, 03:41 PM

Kevin, have you tried this recipe with salmon filets?

Kevinpa · 07-23-2009, 03:44 PM

Quote:

Originally Posted by Linny

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, 05:19 PM

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

12-07-2006, 03:14 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

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02-06-2007, 06:30 AM	#2
mycattaz Blabbermouth!!! Join Date: Jan 2006 Location: Tennessee Posts: 6,523 Gallery: mycattaz Stats: 416/226/199 WOE: low carb	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

02-06-2007, 06:32 AM	#3
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	extra virgin olive oil

02-06-2007, 01:00 PM	#5
Starwing925 Senior LCF Member Join Date: Sep 2006 Location: Oklahoma Posts: 288 Gallery: Starwing925 Stats: 197/178/145 WOE: Low carb Start Date: restart 10/3/11	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.

02-07-2007, 07:41 AM	#8
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I was thinking the same thing, Kevin..EVOO!!!

02-07-2007, 07:46 AM	#9
mycattaz Blabbermouth!!! Join Date: Jan 2006 Location: Tennessee Posts: 6,523 Gallery: mycattaz Stats: 416/226/199 WOE: low carb	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....

02-07-2007, 08:09 AM	#10
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,196 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	Thanks. I think I will make this tonight

02-07-2007, 07:26 PM	#11
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,196 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	I this recipe.

02-08-2007, 07:58 AM	#12
Kaos0100 Senior LCF Member Join Date: Feb 2004 Location: Alabama Posts: 649 Gallery: Kaos0100 Stats: 415/269/ WOE: JUDDD - started 6/25/12 Start Date: 3/27/12	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

02-08-2007, 07:59 AM	#13
Jake Not Jake Join Date: Dec 2000 Location: Corn Country Posts: 22,303 Gallery: Jake WOE: Plain old Atkins Start Date: 8/22/1973	I saw this and immediately thought, "What?? Fish have loins??"

02-08-2007, 08:16 AM	#15
Kaos0100 Senior LCF Member Join Date: Feb 2004 Location: Alabama Posts: 649 Gallery: Kaos0100 Stats: 415/269/ WOE: JUDDD - started 6/25/12 Start Date: 3/27/12	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.

02-08-2007, 08:19 AM	#16
Kaos0100 Senior LCF Member Join Date: Feb 2004 Location: Alabama Posts: 649 Gallery: Kaos0100 Stats: 415/269/ WOE: JUDDD - started 6/25/12 Start Date: 3/27/12	Can you buy dried Italian parsley? If not, would regular parsley work?

02-12-2007, 11:56 AM	#18
Kaos0100 Senior LCF Member Join Date: Feb 2004 Location: Alabama Posts: 649 Gallery: Kaos0100 Stats: 415/269/ WOE: JUDDD - started 6/25/12 Start Date: 3/27/12	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.

02-12-2007, 12:09 PM	#20
Kaos0100 Senior LCF Member Join Date: Feb 2004 Location: Alabama Posts: 649 Gallery: Kaos0100 Stats: 415/269/ WOE: JUDDD - started 6/25/12 Start Date: 3/27/12	Thanks for the response. I guess I'm just out of luck with them.

02-12-2007, 12:24 PM	#21
MandaSue Senior LCF Member Join Date: Jan 2007 Location: Nebraska Posts: 622 Gallery: MandaSue Stats: 204/180/145 WOE: Atkins Start Date: December 2006	I was just looking around for a breading recipe to use for my catfish tonight. Perfect!

10-02-2007, 01:25 PM	#24
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,681 Gallery: Tecnokitty Stats: 222/125/150 After Baby/Now:241/145/150 WOE: Atkins 72, I'm 5'7", 36 years old Start Date: Restarted 6/22/07. In a size 4-6 jeans now!	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!

07-23-2009, 03:14 PM	#25
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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.

07-23-2009, 03:41 PM	#26
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	Kevin, have you tried this recipe with salmon filets?

07-23-2009, 05:19 PM	#28
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	I'm not fond of cod or tilapia but would consider using haddock or salmon....thanks for the recipe and pictures!!!