Herb Crusted Cod Recipes

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

BAKED COD WITH HERBY CRUST

Steps:

• Heat the oven to 200C/180C Fan/Gas 6.
• Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
• Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.

HERB CRUSTED COD RECIPE

Steps:

• Heat the oven to 200°C. Line a baking sheet with non-stick baking paper, use a bit of spray grease if you have it to keep the baking paper firmly in place on the baking sheet.
• Put the herbs into a food processor and whizz. Add the bread, blend into crumbs. Add the cheese, lemon zest, lemon juice, and egg white. Season well with salt and pepper and pulse to combine.
• Place the cod on the lined sheet and season with salt and pepper. Brush a little olive oil over then press ¼ of the mixture on to each fillet.
• Drizzle with a little olive oil and bake for 12 mins until fish is cooked through.
• Meanwhile, cook the peas in boiling salted water for a few mins. Drain and serve with the cod, mixed salad leaves, a drizzle of French dressing and lemon wedges on the side.

GARLIC-CRUSTED COD FISH

Steps:

• Preheat oven to 400 degrees F.
• Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
• Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
• Mix to moisten the crumbs and seasonings.
• Dredge each fish fillet in the beaten egg first.
• Then dredge each fish fillet into the crumb mixture.
• Place the coated fish fillets in an oiled roasting pan for the oven.
• Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
• Serve with lemon wedges.

HERB-COATED COD

Steps:

• Place butter in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

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.

POTATO-CRUSTED COD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
• Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
• Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

COD WITH HERB-STUFFING CRUST

Steps:

• Preheat oven to 425°F. Place stuffing mix, parsley and lemon peel in processor and grind finely. Transfer crumb mixture to plate. Sprinkle fish with salt and pepper; brush with melted butter. Roll fish in crumb mixture to coat completely.
• Arrange fish on small baking sheet. Drizzle with any remaining butter. Bake fish until crumb crust is golden and fish is just opaque in center, about 15 minutes. Divide fish between 2 plates. Garnish with lemon wedges.