Perfect Ten Baked Cod

Perfect Ten Baked Cod

Ingredients

• 2 tablespoons butter 
• 1/2 sleeve buttery round crackers (such as Ritz®), crushed 
• 2 tablespoons butter 
• 1 pound thick-cut cod loin 
• 1/2 lemon, juiced 
• 1/4 cup dry white wine 
• 1 tablespoon chopped fresh parsley 
• 1 tablespoon chopped green onion 
• 1 lemon, cut into wedges

Directions

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. Enjoy it !

Easy Baked Cod

Easy Baked Cod Fish Recipe

Cod Fish Recipe Ingredients:

* 1 medium onion, thinly sliced
* 1 1/2 pounds cod fish fillets, thawed if frozen
* 3 tablespoons lemon juice
* salt
* pepper
* paprika
* 3 tomatoes, each cut into 4 wedges
* 3 tablespoons shredded Cheddar cheese
* 1 lemon, cut into wedges

Cod Fish Recipe INSTRUCTIONS
First of all preheat oven to 400°. And then place sliced onion over bottom of a shallow baking dish. Arrange cod fish over onion and brush with the lemon juice. Sprinkle with salt, pepper, and paprika.
Bake cod fish for 15 minutes; remove from the oven. Arrange tomato wedges around cod fhsh and sprinkle with a little more salt and pepper. Sprinkle cheese evenly over fish. Return fish to oven and bake for 15 minutes longer, or until cod fish flakes easily with a fork and tomatoes are tender. Serve with lemon wedges, if desired. The cod fish recipe is ready to serves 4 persons...great taste...enjoy it !

baked-cod-fish.

Roasted Rosemary and Basil Cod Fish Recipe

Roasted Rosemary and Basil Cod Fish Recipe

Cod Fish Recipes Ingredients:

• 2 cod fillets
• 4 leaves fresh basil, minced
• 1½ tablespoons lemon juice
• Salt and black pepper to taste
• 1 stem rosemary, minced
• 2 teaspoons ginger root, minced
• 1 tablespoon fresh chives, minced
• 2 tablespoons soy sauce
• 1 leek (white part only), minced
• 1 medium white onion, minced
• 4 small stalks celery, finely chopped
• 4 cloves garlic, minced

Cod Fish Recipes Instructions :

Preheat the oven to 350ºF. Marinate the cod fillets in a bowl with the salt, pepper, lemon juice, rosemary, basil, soy sauce and chives for half an hour.

In an oven-proof skillet with a lid, sauté the onion, leek, celery, garlic and ginger root until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove from the heat and cover. Bake for 20 to 30 minutes. As with many baked fish recipes, this is great served with rice. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets and rice.
Cod fish recipe: cod-fillets-with-mustard-tarragon-crumb

POACHED COD FISH & POTATOES IN TOMATO BROTH

POACHED COD FISH & POTATOES IN TOMATO BROTH

Cod Fish Recipe Ingredients
• 2 (14.5 oz) cans of chicken broth
• 2 (8 oz.) cans Hunts tomato sauce
• 1 heaping tablespoon tomato paste
• 5 cloves garlic, chopped
• 2 bay leaves
• Half teaspoon died thyme
• Half teaspoon dried oregano
• Salt and pepper to taste
• 1 ½ lbs potatoes, cut into chunks
• 1 ½ lbs cod, at least an inch thick, cut into 3-4 inch pieces
• Fresh basil, chopped, to taste
• Fresh parsley, chopped, to taste

Cod Fish Recipe Instructions:
Combine the broth, tomato sauce, tomato paste, garlic, bay leaves, thyme, oregano, salt and pepper in a large 12-14 inch pot or skillet with a lid. Bring to a boil and whisk to blend the ingredients. Add the potatoes, cover, return to a boil and then reduce to a simmer until the potatoes are almost done. Uncover during part of the cooking to reduce and intensify the liquid. Add the fish, cover, and adjust the heat to a very gentle simmer. The poaching liquid should be between 160-185 degrees. Cook until the fish reaches an internal temperature of 140 degrees. Add the fresh basil and parsley when finished and serve.