CRISPY BAKED COD
It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.
Provided by ElizabethKnicely
Categories High Protein
Time 30m
Yield 4 cod fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
- Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
- Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7
CRISPY COD WITH LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. Combine the carrots, leeks and 1 cup water in a medium saucepan; season with salt. Bring to a boil, then reduce to a simmer and cook, stirring, until the carrots are tender, about 5 minutes (add a few tablespoons of water if necessary). Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove from the heat. Add 2 tablespoons each vinegar and olive oil; toss. Season with salt and pepper. Set aside.
- Meanwhile, season the cod all over with salt and pepper. Combine the mustard and garlic in a bowl; spread on one side of the fish. Combine the breadcrumbs and parsley in a shallow bowl. Press the mustard side of the fish into the breadcrumb mixture to coat.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the cod crumb-side down; cook until golden brown, about 3 minutes (rotate the skillet as needed for even browning). Carefully flip the fish, transfer the skillet to the oven and bake until cooked through, 8 to 10 minutes.
- Meanwhile, toss the arugula in a large bowl with the remaining 1 teaspoon each vinegar and olive oil; season with salt and pepper. Divide among plates; top with the lentil mixture. Serve with the cod.
Nutrition Facts : Calories 390, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 619 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 34 grams, Sugar 4 grams
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
CRISPY OVEN-FRIED COD
Steps:
- Preheat oven to 500°F.
- Combine bread crumbs, cornmeal, salt, and cayenne in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate.
- Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
HONEYED HARISSA COD WITH CRISPY CHICKPEAS
Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing
Provided by Good Food team
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
- Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
- While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.
Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
CRISPY COD FILLETS
Make and share this Crispy Cod Fillets recipe from Food.com.
Provided by ElizabethKnicely
Categories Very Low Carbs
Time 35m
Yield 4 fish fillets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place bread crumbs in shallow dish; set aside.
- Rinse fish; pat dry with paper towels. Sprinkle evenly with salt and pepper. Add to bread crumbs; turn over to completely coat both sides of each fillet.
- Spray large skillet with grilling spray; heat 1 minute over medium-high heat. Add fish; cook 10 minutes or until fish flakes easily with fork (145°F), turning after 5 minutes. Remove from pan. Drizzle with lemon juice.
Nutrition Facts : Calories 219.1, Fat 2, SaturatedFat 0.4, Cholesterol 99.4, Sodium 402.1, Carbohydrate 5.4, Fiber 0.4, Sugar 0.5, Protein 42.2
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- Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
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