Cod With Caesar Crust Recipes

GARLIC-CRUSTED COD FISH

Steps:

• Preheat oven to 400 degrees F.
• Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
• Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
• Mix to moisten the crumbs and seasonings.
• Dredge each fish fillet in the beaten egg first.
• Then dredge each fish fillet into the crumb mixture.
• Place the coated fish fillets in an oiled roasting pan for the oven.
• Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
• Serve with lemon wedges.

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

PARSLEY-CRUSTED COD

Steps:

• In a shallow bowl, combine the first 6 ingredients. Brush oil over 1 side of fillets; gently press into crumb mixture., Place crumb side up in a 13x9-in. baking dish coated with cooking spray. Bake at 400° just until fish begins to flake easily with a fork, 15-20 minutes.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI

Steps:

• Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
• Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
• Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
• When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

COD WITH CAESAR CRUST

Steps:

• Preheat oven to 450*F. Combine mayonnaise, parmesan cheese, lemon juice, salt, anchovy paste, and pepper in a small bowl. Combine bread crumbs and parsley on a sheet of wax paper.
• Spread one side of each cod fillet with mayonnaise mixture, then dip coated side into crumbs to coat. Place crumb side up on a jelly roll pan which has been sprayed with nonstick cooking spray.
• Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.