Acadia's Cod Smothered In Corn Flakes Recipe

This crispy-crusted cod recipe is a family favorite, sure to become a staple in your kitchen! Kids will love the crunchy cornflake topping and the flavorful Caesar dressing base. A quick and easy weeknight dinner that's ready in under an hour – perfect for busy families. Impress your loved ones with this unexpectedly delicious and satisfying dish!

Prep Time 15 mins
Cook Time 40 mins
Calories 328.5 kcal
Protein 43g
Rating Be the first
Acadia's Cod Smothered In Corn Flakes 242

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Acadia's Cod Smothered In Corn Flakes

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How to Make Acadia's Cod Smothered In Corn Flakes

  1. Preheat oven to 350°F (175°C).
  2. Grease a baking dish with 1 tablespoon of margarine.
  3. Cut cod filets into 4 equal pieces (approximately 4-6 ounces each).
  4. Place the cod filets in the greased baking dish.
  5. Drizzle 2 tablespoons of Caesar salad dressing evenly over the tops of each cod filet.
  6. Sprinkle 1 cup crushed cornflakes evenly over the Caesar dressing.
  7. Bake for 25-30 minutes, or until the fish flakes easily with a fork.
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

9g

Fat

16g

Carbs

4g

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Frequently Asked Questions

How long does it take to make Acadia's Cod Smothered In Corn Flakes?

Acadia's Cod Smothered In Corn Flakes takes about 55 minutes from start to finish — roughly 15 minutes to prepare and 40 minutes to cook.

How many calories are in Acadia's Cod Smothered In Corn Flakes?

Acadia's Cod Smothered In Corn Flakes has approximately 328.5 calories per serving, with about 43 g protein, 4 g carbohydrates and 31 g fat.

What ingredients do I need for Acadia's Cod Smothered In Corn Flakes?

The key ingredients for Acadia's Cod Smothered In Corn Flakes are Cod Fish Fillet, Caesar Salad Dressing, Corn Flakes, Dill, Margarine. See the full list with measurements above.

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