Cod With Herb Stuffing Crust Recipes

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OVEN-ROASTED COD CRUSTED WITH HERBS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7



Oven-Roasted Cod Crusted with Herbs image

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

HERB-COATED COD

This is a quick and easy recipe for crisp, tasty, golden fish fillets. My husband and sons enjoy fishing, and this recipe is one of our favorite ways to prepare the fish.-Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7



Herb-Coated Cod image

Steps:

  • Place butter in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 274 calories, Fat 16g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 348mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

1/4 cup butter, melted
2/3 cup crushed butter-flavored crackers
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 pound cod fillets

BAKED COD WITH BOURSIN HERB CHEESE

Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.

Provided by PJ's kitchen

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 6



Baked Cod with Boursin Herb Cheese image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
  • Bake, uncovered, in preheated oven for 25 minutes.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g

2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

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



Baked Cod with Garlic And Herb Ritz Crumbs image

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.

Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving

COD WITH HERB-STUFFING CRUST

Categories     Fish     Herb     Bake     Quick & Easy     Dinner     Cod     Fall     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Cod with Herb-Stuffing Crust image

Steps:

  • Preheat oven to 425°F. Place stuffing mix, parsley and lemon peel in processor and grind finely. Transfer crumb mixture to plate. Sprinkle fish with salt and pepper; brush with melted butter. Roll fish in crumb mixture to coat completely.
  • Arrange fish on small baking sheet. Drizzle with any remaining butter. Bake fish until crumb crust is golden and fish is just opaque in center, about 15 minutes. Divide fish between 2 plates. Garnish with lemon wedges.

3/4 cup herb-seasoned dry stuffing mix
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1 12-ounce cod fillet, quartered
3 tablespoons butter, melted
Lemon wedges

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



Baked Cod With Crunchy Lemon-Herb Topping image

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

24 Ritz crackers, broken into crumbs about the size of peas
2 tablespoons herbs, fresh, minced (parsley, dill or basil, or a combination, divided use)
3 tablespoons mayonnaise
2 garlic cloves, minced
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice, fresh
2 lbs skinless cod fish fillets, 1/2 inch thick, pin bones removed, patted dry
salt & freshly ground black pepper
lemon wedge, for serving

COD ROASTED WITH FRESH HERBS

Cod is one of my favorite fish, and we get such wonderful, fresh and inexpensive cod here in Rhode Island. I think the touch of lemon zest in the crust adds a nice lemony flavor mixed in with the breadcrumbs.

Provided by Kozmic Blues

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Cod Roasted with Fresh Herbs image

Steps:

  • Preheat oven to 400 degrees.
  • Place bread crumbs in a shallow dish.
  • Pile parsley, garlic, lemon zest, and a little salt on the cutting board.
  • Finely chop the parsley, garlic, lemon zest, and a little salt, then add mixture to the plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
  • You can be a little generous here with the crumbs.
  • Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up.
  • Roast fillets in oven, about 12-15 minutes or until firm to the touch.

Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 0.8, Cholesterol 97.8, Sodium 424.5, Carbohydrate 33, Fiber 3.4, Sugar 2.6, Protein 46.5

1 1/2 cups Italian style breadcrumbs (or plain if you prefer)
1/2 cup fresh flat-leaf parsley (or mix ½ parsley with ½ of another fresh herb of your choice)
2 -3 cloves garlic
1 lemon, zested
salt
2 lbs cod fish fillets, in four servings
olive oil

COD WITH MUSHROOM-HERB CRUST AND TOMATO COMPOTE

Categories     Fish     Herb     Mushroom     Tomato     Bake     Bon Appétit

Yield Serves 4

Number Of Ingredients 18



Cod with Mushroom-Herb Crust and Tomato Compote image

Steps:

  • Make tomato compote:
  • Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper.
  • Make fish:
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely.
  • Using electric mixer, beat 5 tablespoons butter in large bowl until light. Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Mix in breadcrumbs and mushroom mixture.
  • Preheat oven to 450°F. Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere. (Can be prepared 8 hours ahead. Cover tomato compote and fish separately and refrigerate. Rewarm compote over medium-low heat before serving.)
  • Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.
  • Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 tablespoon butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

For tomato compote:
1 tablespoon olive oil
1 pound tomatoes, peeled, seeded, coarsely chopped
1/2 teaspoon sugar
For fish:
8 tablespoons (1 stick) butter, room temperature
8 ounces fresh mushrooms, chopped (about 3 cups)
1/4 cup chopped shallots
1 large egg
6 tablespoons chopped fresh parsley
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups fresh breadcrumbs made from French bread
4 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 cup fish stock or bottled clam juice
4 6-ounce cod, orange roughy or red snapper fillets

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