Red Lobster Nantucket Baked Cod Recipes

COPY CAT RECIPE: RED LOBSTER NANTUCKET BAKED COD

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!

RED LOBSTER NANTUCKET BAKED COD RECIPE

Steps:

• In a microwave dish, add the cod filets. Brush the melted butter all over the fish. Squeeze half lemon for the tangy flavors.
• Add a teaspoon of lemon zest and sprinkle a pinch of spice blend.
• Using your hands, spread the spices and lemon juice all over.
• Put the sliced tomatoes on the fish, shred some parmesan cheese, and put it in the oven to bake at 425ºF for 6 minutes.
• Once the fish is baked for 6 minutes, turn on the broiler and cook until it is crispy and golden brown.
• Remove the dish when it is done and serve the cooked cod fish with your choice of sauces.

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.

COPYCAT RED LOBSTER NANTUCKET BAKED COD

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.

BAKED COD WITH BUTTERY CRACKER TOPPING

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.