Baked Lemon Cod With Roquefort Recipes

LEMON BAKED COD

Steps:

• Preheat the oven to 400°F/200°C.
• Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
• Flip the fish to the other side, and repeat.
• Drizzle with fresh lemon juice, and top with some lemon slices.
• Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.

LEMON BAKED COD RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)

BAKED LEMON COD WITH ROQUEFORT

Steps:

• Preheat oven to 350°.
• In a bowl, combine tomato, garlic, herbs, white wine, lemon juice, and 1 teaspoon olive oil.
• Line a glass or ceramic baking dish (whatever size fits your pieces easily) with two pieces of foil, laid next to each other.
• Use the rest of the olive oil to brush the foil all over before putting the fish inside.
• Put one fish on each piece of foil.
• Spoon tomato mixture over each piece until covered.
• Lay a slice of lemon on each fish.
• Dab a very little pat of butter on top of each fish.
• Cover each piece into a little foil packet, but not too tightly.
• Bake for 20 - 25 minute.
• If fish is very full of liquid, drain as well as you can without removing the fish from the foil.
• Open fish from foil so that the tops are exposed very well.
• Crumble Roquefort cheese over the tops of the fish to cover lightly.
• Salt and pepper to taste.
• Broil fish on low under the broiler in your oven for another 10-15 minutes, or until a nice golden color appears on the fish, and the fish flakes well.
• Remove from foil to plate.
• Serve with lemon wedges.

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.

LEMON BAKED COD

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

LEMON-PARSLEY BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.