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
LEMONY PARSLEY BAKED COD
This Lemony Parsley Baked Cod Is so Simple to Make and Tastes Absolutely Delicious Too. Lemon Really Is the Perfect Partner for Any Fish. ...
Provided by Bethany Lim
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 °F.
- Mix 3 tablespoons of parsley, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 1 tablespoon of olive oil, 2 minced cloves of garlic, ¼ teaspoon of salt and ⅛ teaspoon of pepper together in a small jug or bowl.
- Place 4 fillets of cod in an ungreased 11 x 7 inch baking dish.
- Pour over the lemon and parsley mixture. Top with the chopped green onions.
- Bake in the oven, uncovered for 10-15 minutes until the fish flakes when pressed with a fork.
- Serve with steamed potatoes or rice.
Nutrition Facts : Calories 161, Fat 4g, Carbohydrate 2g, Protein 27g, Cholesterol 65mg, Sodium 95mg
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
COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
- Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.
Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
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 RECIPE - (4.2/5)
Provided by GratefulSea
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 peel; sprinkle over fish. Yield: 4 servings.
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
BAKED COD WITH CRUNCHY LEMON-HERB TOPPING
This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.
Provided by Chef Kate
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 100.6, Sodium 376.1, Carbohydrate 16.1, Fiber 0.6, Sugar 2.5, Protein 42.1
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- Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
- Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
- Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
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