Salt Crusted Lemon Dill Cod Fillets Recipes

LEMON BAKED COD

Lemon Baked Cod image

Make and share this Lemon Baked Cod recipe from Food.com.

Provided by kymgerberich

Categories Norwegian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cod fish fillet
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika

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.

Nutrition Facts : Calories 225.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 79.4, Sodium 453.6, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 21.2

SALT-CRUSTED LEMON-DILL COD FILLETS

Salt-Crusted Lemon-Dill Cod Fillets image

A mild, white fish is baked inside a fragrantly thick lemon-dill-infused salt crust to quickly maximize flavor while locking in moisture.

Provided by Diamond Crystal Salt

Categories Diamond Crystal® Salt

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

4 (13 ounce) round containers Diamond Crystal® Kosher Salt
4 egg whites, lightly beaten
2 lemons, sliced 1/4-inch thick
2 ½ pounds skinless cod fillets
1 tablespoon olive oil
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon black pepper
2 bunches fresh dill

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pour the containers of Diamond Crystal® Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand.
Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick.
Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish.
Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal® Kosher Salt and pepper.
Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
Place in middle rack of oven and bake for 15 minutes.
Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 7.4 g, Cholesterol 104.1 mg, Fat 5.5 g, Fiber 3 g, Protein 55.7 g, SaturatedFat 0.7 g, Sodium 147928 mg, Sugar 0.2 g

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