Savory Baked Cod Food

MEDITERRANEAN BAKED COD

Steps:

• Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
• Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
• Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
• Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

PERFECT TEN BAKED COD

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.

EASY! OVEN-BAKED COD

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.

OVEN-ROASTED COD

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Place the cod on the prepared baking sheet. Drizzle with a thin coating of olive oil and the lemon juice. Sprinkle with a large pinch of salt and pepper.
• Bake for 10-15 minutes, until the fish registers 145°F on an instant-read thermometer.

BAKED COD FILLETS

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.

BAKED COD

Steps:

• In an ungreased 11x7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour. , Preheat oven to 350°. Loosely cover and bake until fish flakes easily with a fork, 25-30 minutes. Sprinkle with lemon-pepper. If desired, serve with lemon slices and dill sprigs.

COD BRAISED IN SAVORY LOBSTER BROTH, WITH LEEKS, MUSHROOMS AND LOBSTER

Steps:

• To cook the lobster, bring a large pot of salted water to a boil. Add the lobster, cover and cook for 10 minutes. Remove the lobster and set it aside to cool. Reserving the shells, remove the meat from the tail and claws and cut it into 3/4-inch chunks and refrigerate. Split the body shell in half and remove the head sac. Cut the body into smaller pieces. Set aside.
• To make the broth, preheat the oven to 425 degrees. Place the lobster shells in a metal roasting pan with the onion, carrots, celery and garlic. Drizzle with the olive oil. Roast for 30 minutes, stirring twice, then transfer the shells and vegetables to a large pot.
• Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water. Add this liquid and the wine and tomato paste to a pot with 4 cups of water. Bring to a boil. Skim the broth, then reduce to a simmer. Add tarragon, thyme, pepper flakes, saffron, peppercorns and bay leaves. Partially cover and simmer for 1 to 1 1/4 hours. Strain and season with salt and pepper.
• To make the cod, trim the fish if needed and check for bones. Keep refrigerated. Heat the olive oil in a large skillet over medium heat. Add the carrots, leeks and mushrooms and saute until the vegetables are softened, about 5 minutes. Add the lobster broth and bring to a boil. Reduce to a simmer. Season the cod with salt and pepper and place in the pan. Cover and cook until just cooked through, about 8 minutes. Add the lobster meat, re-cover, remove from heat and let stand for 2 minutes.
• Using a slotted spoon, remove the cod and divide among 4 soup plates. Arrange the vegetables and lobster meat around the fish and spoon the broth over the top. Sprinkle with parsley and serve with toasted, crusty bread

OH MY COD!

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.

SAVORY BAKED COD

Steps:

• Bring a pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C). Grease a 13x9-inch baking dish with some of the butter.
• Stir tomatoes, cream of celery soup, and capers together in the prepared dish.
• Bake tomato mixture in preheated oven for 10 minutes. Stir orzo into the tomato mixture.
• Melt remaining butter with olive oil in a skillet over medium-high heat. Season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. Transfer browned cod to the baking dish. Pour any drippings from the skillet over the cod fillets. Sprinkle Cheddar cheese over the cod.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.