I have a great fondness for cod.  It’s the fish most of us Brits grow up on as it is usually the fish used in our fabulous British dish of Fish & Chips. 

Although it’s very easy to cook with you have to be careful not to over or under do this fish as one way or another it is not be good.  Undercooked and it’s slimy, overcooked and it’s a bit tough.  Just right and it is flaky, buttery goodness. 

I found a recipe for Baked Cod on Allrecipes and adapted it to add more flavor and color.  I think with this dish you can pretty much adapt it however you want by using different breadcrumbs, mushrooms instead of tomatoes, leeks instead of onion and so on.

This particular dish is so easy to make and super tasty with a tang of ranch dressing that adds a lovely tartness to the fish. 


1 cup Italian breadcrumbs
1/2 tablespoon dried parsley
4 small 4oz fillets cod 1 tablespoon ranch salad dressing
Refrigerated butter-flavored spray – I used Pam
Handful of cherry tomatoes – sliced in half
1/4 red onion, thinly sliced


Preheat oven to 400 degrees F.

Coat a baking dish on cooking spray.

In a shallow bowl, combine the bread crumbs and parsley.

Brush cod with salad dressing, then coat with crumb mixture.

Place fish in a baking dish coated.  Add tomatoes and spritz with cooking spray.

Bake uncovered for 10-15 minutes or until fish flakes easily with a fork.

I made rice pilaf to go with my dish.  Perfect.