LEMON-PARSLEY BAKED COD
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.
Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
COD WITH BROWN BUTTER LEMON SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
- Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
- Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
- Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
LEMON-CAPER BAKED COD
Vacation on a plate is the only way to describe this buttery and flaky Lemon-Caper Baked Cod. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 256 calories, Fat 13g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 441mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
BAKED COD WITH LEMON AND OLIVE OIL
Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400° F.
- Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
LEMON BUTTER BAKED COD
If you're looking to incorporate more fish into your diet, add this baked cod to your menu. The batter is light and crisps up in the oven. Paprika adds a touch of color and flavor to the fish. Once baked, the cod is perfectly flaky. Just make sure to shake the excess flour off the cod before baking so the coating does not end up...
Provided by Tammy Kendell
Categories Fish
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cut cod fillets into serving sizes.
- 2. Melt butter in saucepan or microwave. Add lemon juice to melted butter.
- 3. In another dish, mix together flour, salt, and pepper.
- 4. Dip fish into butter/lemon mix, coating well on all sides.
- 5. Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
- 6. Place coated cod fillets in an ungreased baking dish.
- 7. Drizzle remaining butter mixture over fish. Sprinkle the entire dish with paprika.
- 8. Bake, uncovered in a 350 oven for 25-30 minutes. Fish should flake easily with a fork.
- 9. Garnish with parsley and lemon wedges.
LEMON PEPPER COD
Steps:
- In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 2.9 g, Cholesterol 73.1 mg, Fat 11.5 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 1.6 g, Sodium 104.5 mg
POACHED COD WITH LEMON-PARSLEY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
- At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
- Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
- Spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams
LEMON BAKED COD (OVNSSTEKT TORSK MED SITRON)
Make and share this Lemon Baked Cod (Ovnsstekt Torsk Med Sitron) recipe from Food.com.
Provided by pammyowl
Categories Norwegian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Cut cod into serving size pieces.
- Mix butter and lemon juice.
- In a separate bowl mix flour, salt and white pepper.
- Dip cod in butter/lemon then roll in flour mixture.
- Place in unreleased 8 x 8" pan. Pour whats left of the butter mixture on top.Sprinkle with paprika.
- Bake uncovered for 25-30 mn. or until fish flakes easily with a fork.
- Garnish with lemon slices and fresh chopped parsley.
Nutrition Facts : Calories 132.1, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 392.2, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 1
BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
Nutrition Facts : Calories 409 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
COD WITH LEMON, GARLIC, AND CHIVES
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
- Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 7.7 g, Cholesterol 73 mg, Fat 6.3 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 0.9 g, Sodium 106.4 mg, Sugar 0.5 g
BAKED COD WITH CRUNCHY LEMON-HERB TOPPING
This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.
Provided by Chef Kate
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 450°F
- Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
- In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
- In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
- Season the fish fillets with salt and pepper to taste.
- Place on the baking sheet, spacing the pieces about ½ inch apart.
- Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
- Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
- If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
- Serve hot with the lemon wedges.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 100.6, Sodium 376.1, Carbohydrate 16.1, Fiber 0.6, Sugar 2.5, Protein 42.1
LEMON CITRUS COD WITH VEGETABLES
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
- For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
- In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
- Preheat the oven to 400 degrees F.
- Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.
COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
- Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.
Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
LEMON BAKED COD FROM GREECE!
Make and share this Lemon Baked Cod from Greece! recipe from Food.com.
Provided by Sharon123
Categories Very Low Carbs
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Grease a baking pan with some olive oil and place the fish fillets in it.
- In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
- Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
- Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
- Check the fish occasionaly to make sure it does not get overcooked and dry up.
- Serve with lemon wedges. Squeeze them over the fish and enjoy!
LEMON BUTTER BAKED COD WITH VEGETABLES
Traditional Finnish dish. Baked lemon butter cod topped with light vegetable stuffing. I have fed this to people who say they hate fish, and made many converts along the way.
Provided by cassandra552
Categories Main Dish Cod
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
- Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
- Spread vegetable mixture evenly over cod. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 13.9 g, Cholesterol 79.8 mg, Fat 15.9 g, Fiber 1.5 g, Protein 22.6 g, SaturatedFat 9.4 g, Sodium 913.5 mg, Sugar 2.4 g
COD WITH LEMON, GREEN OLIVE, AND ONION RELISH
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Provided by Amanda Hesser
Categories Fish Olive Onion Roast Quick & Easy Dinner Lemon Cod Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
- Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Preheat oven to 250°F. Bring relish to room temperature.
- Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
- Transfer fish to a platter. Mix parsley into relish and spoon over fish.
- Do Ahead
- Relish (without parsley) can be made 1 day ahead. Keep chilled.
SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
- Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
- To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 72 grams, SaturatedFat 3 grams, Sodium 7972 milligrams, Sugar 0 grams
LEMON & HERB CRUSTED COD
Make and share this Lemon & Herb Crusted Cod recipe from Food.com.
Provided by JelsMom
Categories Lactose Free
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
- In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
- Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler.
- Place fish under broiler to brown breadcrumbs. Remove & serve.
Nutrition Facts : Calories 272.9, Fat 8.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 629.9, Carbohydrate 13.4, Fiber 2, Sugar 1, Protein 32.8
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