Baked Cod With Crunchy Lemon Herb Topping Recipes
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
BAKED COD WITH CRUNCHY LEMON-HERB TOPPING
This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.
Provided by Chef Kate
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 450°F
- Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
- In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
- In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
- Season the fish fillets with salt and pepper to taste.
- Place on the baking sheet, spacing the pieces about ½ inch apart.
- Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
- Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
- If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
- Serve hot with the lemon wedges.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 100.6, Sodium 376.1, Carbohydrate 16.1, Fiber 0.6, Sugar 2.5, Protein 42.1
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