This recipe is from Kirk Fitzgerald, a Cape Cod chef and hotelier. Kirk has revamped hotels’ food and beverage operations and owned and operated restaurants. As a Cape Chef, he works with our abundant seafood and today provides us with this delicious recipe for Cape Cod Parmesan.
Cape Parmesan Cod
Serves 4 – 6
4 – 9 or 10 oz Cod fillets;
1 cup flour;
2 cups Italian bread crumbs;
24 oz marinara;
16 oz Mozzarella cheese (shredded);
4 oz grated Parmesan cheese;
4 oz shredded Parmesan cheese;
2 cups oil;
1 lb linguine (cooked al dente);
chives as garnish
Bread cod fillets by tossing in flour then eggs(whipped) and finally into Italian bread crumbs. Heat oil (medium high) in heavy gauge pan. Lay breaded filets into oil and pan sear for 4-5 minutes per side. Remove from oil and pat to remove excess oil. In an oven safe pan place fillets, top with 4oz marinara each, then 4oz mozzarella each and 1oz grated Parmesan each. Bake at 375 degrees for 6-7 minutes or until cheese melts and just starts to brown. Heat linguine in water bath, drain and place in serving bowl. Arrange fillets over linguine, sprinkle with shredded Parmesan and garnish with chopped chives.
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