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Crispy Cod With Broccoli and Parmesan Butter
- 1 pound Pacific cod fillet, skin removed; cut into 2 1/2-inch-long pieces
- 2 tablespoons olive oil
- 1/2 cup kosher salt
- 1 corn flakes, crushed
- 8 tablespoons small head broccoli, cut into 1/2-inch florets
- 1/4 cup (1 stick) unsalted butter
Directions:View on Real Simple
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