Sunday, January 25, 2015

Cod Medallions with Penne Rigate

Thanks to

Ingredients (Cod Medallions)
2 tablespoons light butter or margarine
Enough panko to put on top of 4-6 half fillets of cod
2-3 six-ounce fillets of cod, thawed and sliced in half
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet paprika

Ingredients (Penne Rigate with Marinara Sauce)
1 12-ounce package Penne Rigate (gluten-free = ok)
1 24-ounce jar Marinara sauce
1 tablespoon all-purpose herb seasoning
Parmigiano cheese, shredded (optional)


  1. Melt butter in saute pan over medium-low heat. Add panko and mix thoroughly. Remove from heat before it browns. Set aside.
  2. Prepare the Penne according to the directions on the box. Keep warm.
  3. Heat 4-6 servings of marinara sauce on low in a saucepan.
  4. Preheat oven to 400 degrees.
  5. Mix salt, pepper, and paprika in a small bowl.


  1. Place cod on baking pan and season the half-fillets with salt, pepper, and paprika mix. Place in oven and cook for 10 mins. 
  2. Remove fish from oven and top each cod piece with a tablespoon of the buttered panko. Return to oven for another 5 minutes or so until the fish flakes easily with a fork and the panko crumbs have browned.
  3. Plate a serving of pasta for each person and spoon the heated marinara sauce over the cooked pasta.
  4. Use a spatula to place a cod medallion on each serving.
  5. Top the panko with the herb seasoning and shredded cheese, if desired, and serve.

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