Dads Baked Stuffed Cod Food

BAKED STUFFED COD

Steps:

• Preheat the oven to 400°F and thoroughly coat a baking dish with nonstick spray and add the cod fillets.
• Try to choose a dish that will accommodate your fish in a single layer with little or no room left over. If your fillets have thin portions (as most do), it's a good idea to overlap them a bit to keep the thickness somewhat uniform.
• Drizzle the fish with 1 tablespoon each of the lemon juice and olive oil, then season lightly with salt and pepper.
• In a separate skillet, heat the remaining olive oil together with the butter over medium heat.
• Add the garlic and crushed red pepper and sauté just until garlic begins to turn golden (do not brown).
• Remove from the heat, stir in the remaining lemon juice, breadcrumbs and parsley.
• Spread the crumb mixture evenly over the fish and bake for 12 to 14 minutes, or until the fish flakes easily.
• Serve immediately (this dish is served casserole-style - you don't have to portion out individual fillets).

BAKED STUFFED SHRIMP

Steps:

• THE NIGHT BEFORE SERVING:.
• Peel and devein the shrimp.
• Marinate shrimp in the marsala and the lemon juice. Refrigerate overnight.
• NEXT DAY:.
• Prepare stuffing by crushing crackers and mix with pulverized crabmeat.
• Melt 1/2 stick of butter and pour it in a 9x11 casserole dish.
• Drain marinade from the shrimp and evenly place shrimp in buttered casserole dish.
• Distribute stuffing evenly over the top of the shrimp.
• Cut the other 1/2 stick of butter into pats and distribute evenly over stuffing.
• Sprinkle a little marsala over the top and cover with aluminum foil.
• Bake covered at 350 for 25-30 minutes. Do not overcook.

STUFFED AND ROLLED FISH FILLETS

Steps:

• Set oven to 350 degrees.
• Grease 4 muffin tins Or custard cups.
• In a med frypan, saute onion in butter until tender, but not brown.
• Mix in bread crumbs and seasonings; blend in 1/2 cup mayo.
• Cut fish fillets in four uniform strips, about 1-1/2x8 inches.
• Spread each fillet with bread stuffing; roll up jelly roll fashion.
• Place in greased custard cups or muffin tins.
• If using custard cups, place into a shallow pan.
• Bake for 20 minutes.
• Remove from oven; divide, and brush the remaining 1/2 cup mayo evenly over tops.
• Return to oven; bake for 20 minutes more.

BAKED STUFFED FISH FILLET

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Cut fish into strips.
• Generously grease a muffin tin .
• Line prepared muffin cups with fish strips.
• Sprinkle lightly with salt.
• In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
• Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
• Spoon stuffing into each fish-lined muffin cup.
• Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
• Sprinkle with chopped parsley.
• Bake for 30 minutes, or until fish flakes easily with a fork.
• Serve with lemon wedges, if desired.

BAKED COD WITH LOBSTER TOPPING

Steps:

• Preheat oven to 400°F. Prepare a baking sheet or dish with cooking spray or parchment paper.
• Lay both cod filets on a baking sheet or in a baking pan. Season the cod fillets with salt and pepper. Bake for 5 minutes. Remove and set aside.
• Meanwhile, in a small mixing bowl, combine the butter, cracker crumbs, mayonnaise, paprika, salt and pepper. Mix to combine, then add lobster meat and coat.
• Gently spoon lobster mix on top of the par-cooked cod fillets. Return to the oven and bake for an additional 10 minutes or until top is browned.
• Remove and top with prepared beurre blanc sauce.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

DAD'S BAKED STUFFED COD

Steps:

• Preheat oven to 450F Find baking dish large enough to hold fish with space around it (if fish is crowded into too small a pan, the pieces of fish touching each other or the sides of the pan, fish will poach and not bake) Butter baking dish; Arrange bottom fillets in dish. (Top fillets should be same size) Fold thinner tail ends over until they approximate thicker part of fillets. Saute onions in a tbspn butter until translucent; add mushrooms; sauté until they shrink somewhat. Add breadcrumbs until there is enough stuffing to cover bottom fillet about 1/4" to 3/8", continue sauteing until crumbs are slightly browned. Add parsley, pepper, thyme. Add enough cream until mixture sticks together but is not wet. Mix well over heat. Put the stuffing mixture on the bottom fillet; add top layer of cod; toothpick layers together. Dot top of fish with butter. Add a film of water to bottom of baking dish (1/16th" or less) Cover dish with foil for the first 8 minutes of baking to keep fish moist. Remove foil and continue baking - total baking time will be about 10 minutes for each 1" of total thickness of fish with stuffing. Test with fork. If fork easily goes through both layers of fish, fish is done. Love, Dad