Cod With Lemon Parsley Crust Summer Greens Recipes

LEMONY PARSLEY BAKED COD

Lemony Parsley Baked Cod image

The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. -Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 cod fillets (6 ounces each)
2 green onions, chopped

Steps:

Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS

Cod with lemon & parsley crust & summer greens image

Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

Ingredients

1 thick slice stale bread , crusts removed
large bunch parsley
zest and juice from 1 lemon
1 tbsp olive oil
2 cod fillets, about 175g/6oz each
260g pack prepared veg, such as pea & runner beans or a pea, leek & spinach medley
1 tsp wholegrain mustard

Steps:

Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.

Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium

LEMON-PARSLEY BAKED COD

Lemon-Parsley Baked Cod image

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

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.

Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

Baked Cod With Crunchy Lemon-Herb Topping image

This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.

Provided by Chef Kate

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

24 Ritz crackers, broken into crumbs about the size of peas
2 tablespoons herbs, fresh, minced (parsley, dill or basil, or a combination, divided use)
3 tablespoons mayonnaise
2 garlic cloves, minced
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice, fresh
2 lbs skinless cod fish fillets, 1/2 inch thick, pin bones removed, patted dry
salt & freshly ground black pepper
lemon wedge, for serving

Steps:

Adjust an oven rack to the middle position and preheat the oven to 450°F
Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
Season the fish fillets with salt and pepper to taste.
Place on the baking sheet, spacing the pieces about ½ inch apart.
Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
Serve hot with the lemon wedges.

Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 100.6, Sodium 376.1, Carbohydrate 16.1, Fiber 0.6, Sugar 2.5, Protein 42.1

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