Savory Baked Cod Recipes

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:

• Heat oven to 425°F.
• Pour dressing into 8- or 9-inch square baking dish.
• Place fish over dressing; top with tomatoes and cheese.
• Bake 10 min. or until fish flakes easily with fork.

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.

Steps:

• Rub oil all over fillets.
• Place in greased baking dish.
• Combine, thyme, parsley, paprika, lemon zest, salt, pepper, olive oil, brown sugar and garlic.
• Place mixture on top of fillets.
• Sprinkle panko over cod.
• Leave at room temperature while the oven preheats to 450 degrees.
• Bake 8 to 10 minutes or until cod flakes easily when tested with a fork. Or until until the fish reaches an internal temperature of 145 degrees. Serve with lemon wedges.

Steps:

• Prep:
• Marinate the cod fish fillets with ¼ teaspoon of salt, ground black pepper, and ½ teaspoon of garlic powder. Let the cod fish sit for 10 minutes.
• While waiting for the fish to absorb the marinade, make the coating by whisking together flour, paprika, coriander powder, cumin powder, and ½ ounce of parmesan cheese.
• Coat the fish evenly with the above mixture. Set aside.
• Spread baby potatoes, baby carrots, and asparagus on a baking tray, drizzle 1 tablespoon of olive oil over them and toss together. Remove the asparagus and set aside, save for later.
• Preheat the oven to 400°F.
• Cook:
• Put the baby potatoes and baby carrots in the oven to bake at 400°F for 20 minutes.
• In the meantime, sear the coated cod fish. On a cast-iron pan, heat olive oil over high heat. Add the cod fish in. Turn the heat down to medium after 2 minutes.
• Add 1 tablespoon of butter to the pan, let it melt and blend with the cod fish.
• Sear the first side of the cod fish for 4 minutes. Flip and continue with the second for 3 minutes. Remove from heat.
• Transfer the seared fish and asparagus onto the baking tray together with the baby potatoes and baby carrots. Bake for 10 minutes at 400°F.
• In the meantime, make the sauce. On the same pan used for the cod fish, turn on high heat and add successively to the pan: shallot, 2 tablespoon of butter, ½ teaspoon of garlic powder, and tomato sauce. Whisk together and turn the heat off.
• Continue to add chicken broth, lemon juice, and ¼ teaspoon of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.
• Transfer the baked cod fish onto a clean plate, and drizzle the sauce all over. Sprinkle ½ ounce of parmesan cheese and parsley on top.
• Serve and enjoy.