OVEN-BAKED COD WITH BREAD CRUMBS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
- Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
- Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
- Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 16 g, Cholesterol 72.1 mg, Fat 13.5 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 7.6 g, Sodium 360.8 mg, Sugar 1.4 g
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
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)
Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls
Provided by Food Network
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
- Preheat oven to 400 degrees F.
- Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
- Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
- In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
- Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
- Preheat oven to 400 degrees F.
- In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
- On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
- Bake rolls for 15 to 18 minutes until browned.
BOSTON BAKED SCROD WITH A CRUNCH
I don't like fish very much. That is why it is so surprising that I adore real Boston Baked Scrod. Now I do not mean a rubbery piece of fish topped by a pile of soggy bread crumbs on top - yuck! I mean a flaky, tender piece of white fish with a buttery & lemony garlic sauce topped with seasoned bread crumbs. This is what seafood should be, not that stinky stuff you have to hold your nose to eat! Did you know that scrod is really young cod fish? Some restaurants call the "catch of the day", whatever fish it may be, scrod so you never know what you are eating. The guy at my seafood market laughs when folks ask for a "scrod" filet. Credit to: American Classics by Editors of Cook's Illustrated Magazine. This looks like the scrod I enjoyed in Boston many years ago and is on my menu to try on New Year's Day. 12/30/2006 - Couldn't wait and made this tonight. It was wonderful. I suggested to my hubby before he sat down that he might want to warm up the leftover ribs since I was *sure* he wouldn't like it. I said I would suffer and eat all the fish so that it wouldn't go to waste. But he wasn't fooled for a second - shucks! ;)
Provided by Kats Mom
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
- Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.
- Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
- Toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
- FOR THE SCROD: Increase the oven setting to broil.
- Melt the butter in a small skillet over medium-high heat until the foaming has subsided.
- Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
- Remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
- Swirl to incorporate.
- Remove the pan from the heat and set aside.
- Season the scrod liberally with salt and pepper.
- Fold the thin tailpieces in half to increase their thickness.
- Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
- Broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
- Baste the fish with the pan drippings and top with the bread crumbs.
- Continue broiling until the crumbs are golden brown, about 1 minute.
- Using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
- Serve immediately.
Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 9.5, Cholesterol 135.9, Sodium 502.1, Carbohydrate 7.7, Fiber 0.4, Sugar 0.7, Protein 41.8
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