Lemon Cod Recipes

LEMON BAKED COD

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.

LEMON BAKED COD

Steps:

• Preheat the oven to 400°F/200°C.
• Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
• Flip the fish to the other side, and repeat.
• Drizzle with fresh lemon juice, and top with some lemon slices.
• Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.

CRISPY LEMON CODFISH

Steps:

• Gather the ingredients.
• In a large nonstick frying pan , heat butter and olive oil over medium heat.
• Set up a breading station with two shallow dishes. Beat the egg whites and set them in one dish. Spread out panko breadcrumbs in a thin layer in another shallow dish.
• Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere. Season with salt and pepper.
• Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.
• Flip and cook on the other side until cooked through. The fish will be opaque and flake easily with a fork. If using an instant-read or meat thermometer, the internal temperature should reach 145 F.
• In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.
• Stir in butter and salt.
• Drizzle sauce lightly over the crispy codfish fillets. Serve and enjoy!

BAKED COD RECIPE WITH LEMON AND GARLIC

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.

LEMON-PARSLEY BAKED COD

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.

LEMON-CAPER BAKED COD

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.

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.

LEMON COD

Steps:

• Spray a nonstick frypan with veggies cooking spray and heat to medium.
• Spray veggie cooking spray over both sides of the cod fillets; squeese 2 lemon sections over cod surfaces; sprinkle parsley, Italian seasoning, salt and pepper over both sides of the cod filets.
• Place cod into medium hot frypan, cook for about 5 minutes, carefully turn and cook a further 5 minutes or until fish flakes easily with a fork.
• Serve hot with the other 2 lemon sections for garnish.

CRISP BAKED LEMON COD

Steps:

• Preheat oven to 400 degrees. Combine rice cereal, oil, parsley, zest, and salt.
• Set a wire rack on a rimmed baking sheet. Press fish in crumb mixture, turning to coat. Transfer to wire rack. Bake until golden brown and cooked through, 14 to 16 minutes. Divide fish and spinach among 4 plates.