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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb cod fillets, about 1 inch thick
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
4 tbsp extra virgin olive oil
2 tbsp butter
3 cloves garlic, finely minced
1/4 tsp crushed red pepper
1/2 cup fresh breadcrumbs
1 tsp chopped fresh thyme
2 tbsp fresh parsley, chopped
Preheat the oven to 400. Arrange the cod fillets in a single layer in a greased baking dish. Sprinkle with some of the lemon juice, season lightly with salt and pepper, and drizzle a bit of olive oil on both sides of each fillet.
In a separate skillet, heat the olive oil and butter over medium heat. Add the garlic and crushed red pepper and saute until garlic begins to turn golden. Remove from the heat, stir in the remaining lemon juice (about 3 tbsp), add the breadcrumbs, thyme and parsley.
Spread the crumb mixture evenly over the top of each fish fillet and place them in the oven. Bake for about 12 minutes, or until the fish is firm to the touch and no longer translucent. Transfer to a serving platter and serve immediately. Serves 4
Notes: This recipe works nicely with just about any firm fleshed, mild white fish. Possible choices are grouper, haddock or halibut. Just be sure to adjust your baking times if necessary.
Variation: For a different flavor profile, cut the garlic back to 1 clove, omit the crushed red pepper and add 1 tsp of chopped fresh tarragon.
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COD WITH LEMON-PARSLEY CRUMB TOPPING
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb cod fillets, about 1 inch thick
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
4 tbsp extra virgin olive oil
2 tbsp butter
3 cloves garlic, finely minced
1/4 tsp crushed red pepper
1/2 cup fresh breadcrumbs
1 tsp chopped fresh thyme
2 tbsp fresh parsley, chopped
Preheat the oven to 400. Arrange the cod fillets in a single layer in a greased baking dish. Sprinkle with some of the lemon juice, season lightly with salt and pepper, and drizzle a bit of olive oil on both sides of each fillet.
In a separate skillet, heat the olive oil and butter over medium heat. Add the garlic and crushed red pepper and saute until garlic begins to turn golden. Remove from the heat, stir in the remaining lemon juice (about 3 tbsp), add the breadcrumbs, thyme and parsley.
Spread the crumb mixture evenly over the top of each fish fillet and place them in the oven. Bake for about 12 minutes, or until the fish is firm to the touch and no longer translucent. Transfer to a serving platter and serve immediately. Serves 4
Notes: This recipe works nicely with just about any firm fleshed, mild white fish. Possible choices are grouper, haddock or halibut. Just be sure to adjust your baking times if necessary.
Variation: For a different flavor profile, cut the garlic back to 1 clove, omit the crushed red pepper and add 1 tsp of chopped fresh tarragon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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