Buttered Cod Fish Recipe Video

Steps:

• Preheat oven to 375°.
• Arrange fish in a shallow casserole; pour half the melted butter over the fillets.
• Sprinkle with salt, pepper, and paprika.
• Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes.
• Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.

Steps:

• Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
• Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

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.

Steps:

• Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
• Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

Steps:

• Butter the baking dish.
• Add the cod, butter and white wine.
• Pre heat the oven to 220c or gass mark 7.
• Cover With foil and cook for 10-15 minutes.
• Remove fish with a slotted spoon and keep warm, Add the juices from the baking dish to a pan.
• Add the remaining butter and reduce untill the sauce slightly thickens.
• Serve with sprigs of parsley.

Steps:

• Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
• Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
• Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.