More than 96% of the cod harvested in the United States is Pacific cod, according to the National Marine Fisheries Service. This mild-flavored white fish is an excellent low-fat source of protein that can be baked, sautéed, broiled, steamed or fried. Pacific cod is sold at the market under other names, including Alaska cod, grey cod, true cod, Japanese cod and codfish.
Baked Breaded Cod
Pre-heat the oven to 450 degrees Fahrenheit and lightly coat a baking sheet or dish with nonstick cooking spray.
Combine the mayonnaise, Parmesan cheese, lemon juice, salt and pepper in a small bowl.
Mix together the bread crumbs and parsley in a shallow dish, such as a pie plate.
Spread 1/4 of the mayonnaise mixture on one side of each cod fillet. Dip the mayonnaise side into the breadcrumbs and then put the fillets onto the baking sheet with the crumb side facing up.
Bake 15 to 20 minutes or until the fish is completely cooked and the bread crumbs are brown.
Pan Fried Lemon Pepper Cod
Put 3 tablespoons of vegetable oil into a skillet, turn the heat to medium high and give the oil a few minutes to heat up.
Add 1 ½ lbs. of cod fillets to the skillet. Sprinkle them with the juice from ½ of a lemon and pepper to taste. Cook for 4 minutes and turn over.
Sprinkle the second side with pepper and the juice from the second half of the lemon and continue cooking until the fish flakes easily.