Cod Loin with Hollandaise Sauce
The cod loin is the best part of the fillet and this recipe certainly does it justice. Cod recipes, like most fish recipes, are generally quick and easy to prepare. The only extra step in this recipe is the addition of some lusciously creamy hollandaise sauce. Trust me, this extra step is definitely worth the effort! Please don’t skip the sauce – it’s the perfect complement to the fish. Cod loin with hollandaise sauce is so easy (under 30 minutes!), making it a great choice even for busy weeknights. To keep things as simple as possible, make the hollandaise sauce first and keep it warm while you prepare the fish.
What You’ll Need for Cod Loin with Hollandaise Sauce
- 4 cod loins
- 1 egg, beaten
- 3/4 cup Italian bread crumbs
- 1/2 cup flour
- 2 tsp seasoned salt
- 2 to 3 Tbsp. butter
- 1 recipe Hollandaise sauce
Tips for Success:
Cod Loin with Hollandaise Sauce is a fairly simple dish to prepare and with these tips, you’re going to impress yourself as well as your family.
- Arrange your bowls of seasoned flour, beaten egg, and Italian bread crumbs in a comfortable way to make breading the fish as easy as possible.
- Try to use one hand for the flour and bread crumbs and the other hand for the egg wash, this will help keep your fingers from getting too messy, and it will make it easier to keep the breading on the fish.
- Bread the cod loins and immediately sauté in melted butter. If you leave the breading on the fish too long, it will start to get soggy.
- As soon as the fish flakes easily and has an internal temperature of 145° F. it’s ready. Plate the Cod Loin with Hollandaise Sauce and serve immediately.
Ingredients
- 4 cod loins
- 1 egg, beaten
- 3/4 cup Italian bread crumbs
- 1/2 cup flour
- 2 tsp seasoned salt
- 2-3 tbsp. butter, unsalted
- 1 recipe Hollandaise sauce
Directions
- Prepare the hollandaise sauce and keep over warm water in a double boiler until ready to use.
- In three separate shallow bowls, place beaten egg, Italian bread crumbs, and flour mixed with the seasoned salt.
- Dip fish, one at a time, into the seasoned flour mixture, coating both sides. Follow with a dip in the beaten egg (allow excess egg to run off). Then dip the entire cod loin in the Italian bread crumbs to coat evenly on all sides.
- Preheat a large skillet over medium, until pan is hot. Add butter to melt. Gently place breaded cod loins in pan and cook until golden brown, about 3 to 4 minutes per side. Fish should flake easily when done and have an internal temperature of 145° F.
- Top with warm hollandaise sauce and serve immediately.
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