Baked Cod With Crunchy Lemon Herb Topping Recipes

BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

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.

BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

Steps:

• 1 Adjust an oven rack to the middle position and preheat the oven to 450 degrees
• 2 Lightly grease a rimmed baking sheet with nonstick spray oil
• 3 In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil
• 4 Set aside
• 5 In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice
• 6 Set aside
• 7 Season the fish fillets with salt and pepper to taste
• 8 Place on the baking sheet, spacing the pieces about 1/2 inch apart
• 9 Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise
• 10 Bake for 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife
• 11 Serve hot with the lemon wedges
• 12 *NOTE: The crackers should be crushed into crumbs about the size of peas
• 13 If you grind the crackers too fine, they will not become crunchy in the oven

LEMON & HERB CRUSTED COD

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.

CRUNCHY PECORINO BAKED COD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
• Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
• Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.