Bruschetta Topped Baked Cod Fish Recipes

PERFECT TEN BAKED COD

Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

BRUSCHETTA FISH DINNER

Bruschetta Fish Dinner image

Classic bruschetta fixings are spooned onto tilapia fillets and grilled in foil packets to make this easy 20-minute fish dinner.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 tomato, seeded, finely chopped
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1/2 tsp. minced garlic
1/2 lb. tilapia fillets
1/2 tsp. black pepper
1/2 cup each red and yellow pepper strips (1/2 inch wide)
1/2 cup zucchini slices (1/2 inch thick)
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 cup hot cooked quinoa

Steps:

Heat grill to medium-high heat.
Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in center of large sheet double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss remaining vegetables with remaining dressing; grill 5 min. on each side.
Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with grilled vegetables and quinoa.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g

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