Red Lobster Nantucket Baked Cod By Todd Wilbur Recipes

COPY CAT RECIPE: RED LOBSTER NANTUCKET BAKED COD

Copy Cat Recipe: Red Lobster Nantucket Baked Cod image

Time 15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds of fresh cod fillets
1 tablespoon of butter
Juice of 1/2 lemon
1 tsp of grated lemon zest
2 tomatoes, sliced
2 tablespoons of freshly grated Parmesan cheese
1/4 tsp Kosher salt
1/4 tsp paprika
dash of cracked black pepper
dash of cayenne pepper

Steps:

Preheat the oven to 425º. Combine all of the spices in a small bowl and set aside.
Place the cod fillets into an oven proof baking dish.
Melt the butter in the microwave and brush over the fish. Sprinkle with the combined spice mix.
Using a fine grater, grate the lemon zest over the fish, Add the lemon juice.
Cut the tomatoes into slices and layer two slices on each piece of fish.
Sprinkle with freshly grated Parmesan cheese.
Bake the fish for 8 minutes, then turn on the broiler and cook another 6-8 minutes or until the cheese and tomatoes start to turn brown.
Serve with salad and a baked potato. No need for Red Lobster takeaway!

COPYCAT RED LOBSTER NANTUCKET BAKED COD

Copycat Red Lobster Nantucket Baked Cod image

Make and share this Copycat Red Lobster Nantucket Baked Cod recipe from Food.com.

Provided by Jonathan Melendez

Categories Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
4 fresh cod fish fillets
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
8 thin slices tomatoes
3 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, for serving

Steps:

Preheat oven to 425 degrees F.
Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.

Nutrition Facts : Calories 372.9, Fat 16.7, SaturatedFat 2.9, Cholesterol 102.6, Sodium 486.6, Carbohydrate 10.7, Fiber 3.2, Sugar 6.7, Protein 44.9

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