Lemon Baked Cod Food

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.

LEMON-PARSLEY BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.

LEMON BAKED COD

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

LEMON BAKED COD

Steps:

• Preheat the oven to 400°F/200°C.
• Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
• Flip the fish to the other side, and repeat.
• Drizzle with fresh lemon juice, and top with some lemon slices.
• Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.

LEMON BUTTER BAKED COD

Steps:

• 1. Cut cod fillets into serving sizes.
• 2. Melt butter in saucepan or microwave. Add lemon juice to melted butter.
• 3. In another dish, mix together flour, salt, and pepper.
• 4. Dip fish into butter/lemon mix, coating well on all sides.
• 5. Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
• 6. Place coated cod fillets in an ungreased baking dish.
• 7. Drizzle remaining butter mixture over fish. Sprinkle the entire dish with paprika.
• 8. Bake, uncovered in a 350 oven for 25-30 minutes. Fish should flake easily with a fork.
• 9. Garnish with parsley and lemon wedges.

LEMON BAKED COD RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)

GARLIC BUTTER LEMON BAKED COD

Steps:

• Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and place the fish inside.
• Make sauce: Whisk together olive oil, lemon juice and minced garlic. Season with salt and pepper.
• Assemble: Pour the lemon sauce over the cod in the baking dish. Evenly sprinkle with the diced butter. Place lemon slices on cod pieces.
• Bake: Bake for 15-20 minutes, or until fish is opaque and flakes easily. Sprinkle with chopped parsley to serve, if you like.

LEMON BUTTER BAKED COD

Steps:

• Preheat the oven to 400°F.
• In a large oven-proof pan on medium heat, warm the olive oil, then add the shallot and garlic and cook for 2-3 minutes until tender.
• While the shallot and garlic are cooking, pat the cod fillets dry with paper towel and then season with salt and pepper on all sides. Set aside.
• Once shallot and garlic are done, add butter, broth and lemon juice, and cook for about 1-2 minutes until all of the butter is melted and give it a good stir.
• Arrange the cod fillets in the pan in the lemon butter sauce, then add the cherry tomatoes.
• Cover the saucepan, with a lid or aluminum foil, and transfer to the oven to bake for 15-20 minutes until the cod is tender and flaky, and cherry tomatoes have popped. The exact baking time may vary depending on the thickness of the cod.
• Once cooked, remove cod from the pan and set aside. If you find the lemon butter sauce to thin, simply heat it on the stove top on medium-high heat for 2-3 minutes to help it reduce a little.
• To serve, pour lemon butter sauce over cod and tomatoes, and sprinkle with fresh parsley.

EASY LEMON BAKED COD | SEAFOOD RECIPE

Steps:

• Preheat the oven to 375° and have ready a rimmed sheet pan lined with parchment paper.
• Run your fingers along the fillet, checking for any missed pin bones. If found, remove using a pair of kitchen tweezers. Pat the fillet dry using a paper towel, and transfer to the baking sheet.
• In a small mixing bowl, stir together the mayonnaise, garlic, lemon zest and juice, salt and pepper. Rub the mayonnaise mixture all of the fillet. Bake for 25-30 minutes, or until the fish is opaque and flakes easily using a fork . Cook time will vary depending on the thickness of the fillet -- for a thicker fillet, bake longer, and for a thinner fillet, bake for less time. Remove from the oven, sprinkle with parsley to garnish and serve.
• Serves 4-6.

LEMON BUTTER BAKED COD

Steps:

• In a small to medium size saucepan, melt the butter over medium heat. Add heavy cream, dry white wine, lemon juice, the first 1 Tbsp portion of chopped dill and the first 1/2 portion of lemon zest. Stir to combine, add seasoning (salt & ground white pepper) then allow lemon butter sauce to come to a low simmer. Remove from heat.
• Rinse and pat dry your cod fillets. Grease a small baking dish (big enough to fit your cod fillet portions into) with olive oil, butter, or non-stick cooking spray. Preheat your oven to 425°F (218°C).
• Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your cod fillets into the baking dish on top of the sauce. Sprinkle with the remaining portions of chopped dill and lemon zest, then season with salt and pepper (to taste).
• Leave uncovered and bake at 425°F (218°C). Depending on the thickness of your cod fillets, my thickest cod fillet cooked in 20 minutes. If you are using thin cod portions, cook for 12-15 minutes and check the center of your largest portion. The cod should be white and flaky when done. Serve immediately with remaining lemon butter sauce.

BAKED COD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
• Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
• Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.

LEMON PARMESAN BAKED COD RECIPE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment.
• Whisk together the butter and garlic in a shallow dish and combine the parmesan and paprika in a separate dish.
• Dip each fillet into the butter, flipping to coat both sides, then dredge in the parmesan mixture and place on the baking sheet.
• Sprinkle the fillets with parsley and lemon zest then bake for 15 minutes until the flesh flakes easily with a fork. Serve hot.

BAKED LEMON GARLIC COD

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Very lightly coat the bottom of a baking dish large enough to hold the fish in one layer with cooking spray.
• Pat the cod pieces with a paper towel and place them in the baking dish.
• Season the fish with a little sea salt and freshly ground black pepper.
• Place the butter and olive oil in a small nonstick skillet. Heat on medium-low. Add the garlic and sauté for 1 minute. Add the lemon juice and parsley, then remove from the heat.
• Drizzle the lemon-garlic mixture over the top of the fish.
• Bake uncovered for 12 to 14 minutes or until the fish flakes easily with a fork. If desired, serve the accumulated pan juices on the side.