BAKED COD RECIPE WITH LEMON AND GARLIC
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Provided by Suzy Karadsheh
Categories Entree
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
- Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving
COD WITH ESCAROLE AND LEMON
This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
- Stir in escarole and 1/2 cup water. Arrange cod on top; season with salt and pepper. Place two lemon slices on each fillet. Cover, and cook until cod is opaque throughout, 12 to 14 minutes.
- Transfer cod to a plate. Stir lemon juice into escarole mixture. Serve cod with escarole.
WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Make and share this Wilted Escarole With Garlic, Lemon and Oil recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.
- Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.
- Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Nutrition Facts : Calories 348.1, Fat 23.6, SaturatedFat 3.8, Cholesterol 8.5, Sodium 438.9, Carbohydrate 38.4, Fiber 21.6, Sugar 6.1, Protein 12.2
LEMONY PARSLEY BAKED COD
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. -Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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
LEMON BAKED COD
Make and share this Lemon Baked Cod recipe from Food.com.
Provided by kymgerberich
Categories Norwegian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If fish fillets are large, cut into serving pieces.
- Mix butter and lemon juice.
- In another bowl, mix flour, salt and white pepper.
- Dip fish into butter mixture; coat fish with flour mixture.
- Place fish in ungreased square baking dish, 8x8x2 inches.
- Pour remaining butter mixture over fish; sprinkle with paprika.
- Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.
Nutrition Facts : Calories 225.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 79.4, Sodium 453.6, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 21.2
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
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
SALMON WITH ESCAROLE AND LEMON
Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes.
- Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes.
- Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole.
Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 7 g, Protein 37 g
LEMON-ROASTED SALMON WITH ESCAROLE, ASPARAGUS, AND POTATOES
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Provided by Anna Stockwell
Categories Spring Salmon Dinner Fish Seafood Quick and Healthy Wheat/Gluten-Free Escarole Roast Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cook the salmon:
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Meanwhile, make the salad:
- Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10-12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3-5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
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