Butter Roasted Cod With Couscous Food
ONE PAN LEMON COD WITH COUSCOUS
This lemon cod with couscous comes together super quick and needs little preparation. Classic couscous is a solid foundation for the protein-packed fish and absorbs flavors nicely.
Provided by Lindsay Viker
Categories dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat and add the avocado oil. Add the couscous and toast for about 5 minutes, stirring frequently until golden brown.
- Add the vegetable broth, lemon juice, lemon zest, garlic powder, and a pinch of salt and pepper.
- Bring to a simmer and place the cod filets on top of the couscous. Add a pinch of salt and black pepper over the cod.
- Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.
- Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.
Nutrition Facts : Calories 266 kcal, Carbohydrate 49 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 518 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
POOR MAN'S LOBSTER (BUTTER BAKED COD)
Make and share this Poor Man's Lobster (Butter Baked Cod) recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Arrange fish in a shallow casserole; pour half the melted butter over the fillets.
- Sprinkle with salt, pepper, and paprika.
- Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes.
- Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
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