LEMON BUTTER BAKED COD
This lemon butter baked cod calls for 1 pound of cod which can be divided into three 5oz portions, however, feel free to adjust the amount of cod to serve 2 or 4 people as needed and it won't affect the recipe too much.
Provided by Stephanie Kay
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- In a large oven-proof pan on medium heat, warm the olive oil, then add the shallot and garlic and cook for 2-3 minutes until tender.
- While the shallot and garlic are cooking, pat the cod fillets dry with paper towel and then season with salt and pepper on all sides. Set aside.
- Once shallot and garlic are done, add butter, broth and lemon juice, and cook for about 1-2 minutes until all of the butter is melted and give it a good stir.
- Arrange the cod fillets in the pan in the lemon butter sauce, then add the cherry tomatoes.
- Cover the saucepan, with a lid or aluminum foil, and transfer to the oven to bake for 15-20 minutes until the cod is tender and flaky, and cherry tomatoes have popped. The exact baking time may vary depending on the thickness of the cod.
- Once cooked, remove cod from the pan and set aside. If you find the lemon butter sauce to thin, simply heat it on the stove top on medium-high heat for 2-3 minutes to help it reduce a little.
- To serve, pour lemon butter sauce over cod and tomatoes, and sprinkle with fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 221 calories, Sugar 4 grams, Fat 13 grams, Carbohydrate 8 grams, Fiber 1 gram, Protein 21 grams
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
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
POOR MAN'S LOBSTER (BUTTER BAKED COD)
Make and share this Poor Man's Lobster (Butter Baked Cod) recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Arrange fish in a shallow casserole; pour half the melted butter over the fillets.
- Sprinkle with salt, pepper, and paprika.
- Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes.
- Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
FANTASTIC LEMON BUTTER FILLET
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
Nutrition Facts : Calories 238 calories, Carbohydrate 3.1 g, Cholesterol 89.5 mg, Fat 16.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 9.9 g, Sodium 1020.8 mg, Sugar 0.2 g
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.
LEMON BUTTER BAKED COD RECIPE - (3.9/5)
Provided by Thom7747
Number Of Ingredients 6
Steps:
- Cut fillets into serving sizes. Melt butter in sauce pan or microwave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, then lightly coat with the flour mixture, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350°F oven for 25-30 minutes. Fish should flake easily with a fork. Garnish with parsley and lemon wedges.
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
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LEMON BUTTER BAKED COD - JO COOKS
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4.6/5 (11)Calories 379 per servingCategory Main Course
- Prepare and bake cod: Season the cod filets on both sides with salt and pepper. Drizzle the olive oil in a baking dish and lay the filets in the dish. Cover with aluminum foil and bake for 12 minutes.
- Make the sauce: While the fish cooks, melt the butter in a skillet over medium-high heat. Add the garlic and red pepper flakes, and cook for 30 seconds. Season with salt and pepper, then pour in the white wine. Allow the sauce to come to a boil and cook for 1-2 minutes.
- Add the cherry tomatoes, kalamata olives and lemon juice. Let the sauce simmer for 5-10 minutes, or until the tomatoes begin to pop. After the sauce has simmered, add the parsley and thyme, and mix well.
LEMON BUTTER BAKED COD {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
5/5 (3)Total Time 19 minsCategory Dinner, Main CourseCalories 243 per serving
- First, preheat your oven to 400 degrees F. Then, in a small bowl, mix butter, garlic, paprika, basil, salt and pepper. Set aside.
- Take out 4 (6 ounce) fresh cod fillets and pat the extra moisture off of them using a paper towel. If they are frozen, make sure to thaw them out completely.
- Place the seasoned cod fillets into a small deep baking dish then evenly distribute the butter mixture on top.
PACIFIC BAKED COD WITH LEMON BUTTER RECIPE
From everydaydishes.com
Servings 4-6Total Time 30 minsCategory DinnerCalories 280 per serving
- Preheat oven to 400 degrees. Pour 4 Tbsp of the melted butter into a 2-qt casserole dish and set aside.
- Season both sides of fish with salt and pepper and place into casserole dish on top of melted butter. In a small bowl, stir together breadcrumbs, lemon zest and parsley then drizzle in remaining 2 Tbsp of melted butter. Toss with a fork until breadcrumbs are evenly coated in butter then divide crumb mixture evenly over the top of the cod filets.
- Remove from oven and transfer fish to serving platter. Add a few drops of lemon juice to the butter remaining in the baking dish and season to taste with salt and pepper. Drizzle butter sauce over fish filets and serve immediately.
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