Seasoned Baked Cod Food

CRUMB-COATED COD FILLETS

Steps:

• In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the bread crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture., Place fillets on a greased baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork, turning once.

PERFECT TEN BAKED COD

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.

EASY! OVEN-BAKED COD

Steps:

• Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
• Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
• Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

CRISPY BAKED COD

Steps:

• Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
• In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
• Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
• Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

BAKED CAJUN GARLIC BUTTER COD

Steps:

• Preheat oven to 400 degrees. In a 9x13 inch baking dish add the cod and sprinkle with salt and pepper
• To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
• Bake for about 15 minutes or until the fish is opaque and flakes easily.

BAKED BREADED COD

Steps:

• In a shallow bowl, combine the crushed croutons and parsley. Drizzle cod with salad dressing, then coat with crumb mixture. Spritz with butter-flavored spray. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 10-15 minutes or until fish flakes easily with a fork.

HEALTHY OVEN BAKED COD

Steps:

• Preheat oven to 400 degrees.
• Slice the tomatoes, garlic and chop the fresh basil.
• Pat dry the cod fillet with a paper towel then coat with some salt and pepper.
• Bring a large non-stick skillet to high heat and add the olive oil. Place the cods in the skillet and sear until each side is golden brown. Do not move a lot. Wait until each side cooks well before flipping. You only want to cook half way through.
• If your skillet is not oven safe, transfer to a baking dish that is oven safe. Add in the "Other" ingredients to the cod and bake for 15 minutes.
• Remove from the oven, cover with foil wrap to rest for 5 minutes before serving. Garnish with fresh herbs and serve.

SEASONED BAKED COD

Steps:

• Preheat the oven to 350°F Lightly coat 4 squares of aluminum foil with cooking spray.
• Place a cod fillet on each piece of aluminum foil. Squeeze a lemon wedge over each fillet, and sprinkle each with 1/2 teaspoon Old Bay seasoning.
• Wrap the aluminum foil around the fish. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, 30 to 40 minutes. Serve immediately.

EASY BAKED COD

Steps:

• Preheat oven to 350 degrees F.
• Season both sides of the fish with salt, pepper, and old bay seasoning. Place on a lined baking sheet.
• Drizzle about 1 Tbsp of melted butter over each piece of fish.
• Pour jar of beets on a separate foil-lined, rimmed baking sheet; spread into a single layer. (Do not drain beets)
• Place both baking sheets in oven. Bake for 12-15 minutes until the beets are warm and the fish is opaque and cooked through.
• Remove from oven. Sprinkle lemon zest over the beets.
• Serve immediately, garnished with parsley, if desired.

OVEN-ROASTED COD

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Place the cod on the prepared baking sheet. Drizzle with a thin coating of olive oil and the lemon juice. Sprinkle with a large pinch of salt and pepper.
• Bake for 10-15 minutes, until the fish registers 145°F on an instant-read thermometer.

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.

TOMATO GARLIC BAKED COD

Steps:

• Gather all the ingredients.
• Preheat oven to 350F.
• Mince garlic cloves, chop parsley and slice tomatoes as shown below.
• In a mixing bowl, combine sweetener, cayenne pepper, salt, black pepper and set aside.
• Pat dry fish fillets with a paper towel and then generously sprinkle seasoning on both sides of the fish fillets. Add a touch of olive oil to coat the bottom of the baking dish and then transfer fillets as shown below.
• In the following order, top fillets with sliced tomatoes, Gruyere cheese, minced garlic and the rest of the olive oil. Transfer the baking pan into the center of the oven and bake for 12-15 minutes or until the fish easily flakes off with a fork.
• After baking, transfer cod fillets onto a serving plate and top with chopped parsley. Note - adjust taste with salt if needed.

BAKED COD IN BREADCRUMBS RECIPE

Steps:

• Preheat the oven to 190°C, fan oven 170°C, gas mark 5. Grease two baking sheets with a little vegetable oil
• Beat the egg white with 2 tbsp of cold water until lightly foamy. Sprinkle the flour and breadcrumbs onto separate plates, seasoning the flour with salt and pepper
• Lightly coat the cod fillets in seasoned flour, then dip them into the egg white. Coat them in breadcrumbs, then arrange on the baking sheets
• Transfer to the oven and bake for 20 to 25 minutes. Check that the fish is cooked - the flesh should be opaque and flake easily. Serve with lemon wedges

BAKED COD WITH BUTTERY CRACKER TOPPING

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.

BAKED COD WITH PANKO

Steps:

• Prepare the cod fillets. Preheat oven to 350 F. Cut cod fillets into 2" pieces. Coat the bottom of a 9x13 baking dish with 2 Tbsp extra virgin olive oil. Place the cod on top (it's okay if it overlaps), then season with 1 ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
• Make the breadcrumb topping. In a large mixing bowl, combine ½ cup panko, ½ cup Ritz cracker crumbs, 3 Tbsp chopped parsley, 2 Tbsp grated Parmesan, chopped garlic, and lemon zest. Stir with a fork to combine, then drizzle on 2 Tbsp melted butter. Mix until well incorporated.
• Bake the cod. Sprinkle the breadcrumb mixture evenly on top of the cod pieces. Drizzle with remaining 2 Tbsp extra virgin olive oil, then bake for 12-15 minutes (if fish was in a single layer) or 15-18 minutes (if fish was overlapping a bit). Cod is fully cooked when an internal temperature of 145 F has been reached.
• Garnish, then serve. Serve baked cod with additional parsley, if desired, and lemon wedges.