Although I’ve cooked cod and other white fish a multitude of ways including battered fish and chips,  I find the best results come when it’s breaded and seared. This gives the fish a nice crunch and also holds it together better.  The easiest and pretty fool proof way is breading it first in flour, then egg and then a Panko bread crumbs. I modified the recipe to gluten free using rice Chex cereal and found the results to be equally tasty. Rice Chex cereal works well as a Panko replacement. Just grind it up in the blender and you have your crumbs ready to go.  Try serving this with quinoa and steamed chard as  a great summer dinner.