Baked Cod With Lemon And Olive Oil Food

BEST BAKED COD

Steps:

• Preheat your oven to 400F/200C. Place the cod in a baking dish.
• In a small bowl, mix together the butter, olive oil, minced garlic, parsley, paprika, salt, and pepper.
• Spread the compound butter mixture on top of each filet.
• Lay the lemon slices both on top and under the cod filets.
• Bake in the oven for 13-15 minutes, or until the cod is opaque and flakes easily with a fork. Before serving, spoon the juices from the baking dish over the cod.

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.

BAKED COD WITH LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°F.
• Arrange fillets in a 13 x 9 baking dish.
• Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
• Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.

BAKED COD WITH OLIVES

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
• Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
• Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

BAKED WHOLE CRAPPIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.
• Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste.
• Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections. Place 2 lemon slices on each fish.
• Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS

Steps:

• Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
• In a small bowl, combine the garlic, olives, and capers.
• Zest the lemon and cut it into thin slices
• Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
• Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.