How to Make Butter-Basted Fish Fillets with Garlic and Thyme
Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme.
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4 Ingredient Dinner: Parmesan Crusted Cod
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I'm Erin. I'm a home cook who has a passion for food. I enjoy cooking for my family & friends and want to make you a part of my family by sharing these recipes with you!
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Enjoy!
Ingredients:
1 1/2 lb. cod (or any flaky white fish of your choice)
1 cup Italian seasoned bread crumbs
1 cup finely grated parmesan
olive oil
Directions:
Cut your fish into pieces that are similar in shape and thickness.
Lay your fish evenly spread out on a parchment lined baking sheet.
Lightly drizzle olive oil onto the fish. Rub the olive oil across the entire top surface of the fish. This will help the crust stick.
Mix together the Italian bread crumbs and parmesan. (You can use as much or as little as you'd like, just make sure the mixture is equal parts bread crumbs and parmesan)
Lightly press your crust mixture onto the top of the fish.
Bake fish at 350F for 10-15 minutes. Take fish out of the oven and check the temperature. Once your fish reaches around 140-143F, turn your oven to broil and broil until your parmesan crust is lightly golden brown and your fish reaches a temperature of 145F.
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Oven Baked Cod Fish Fillets - How to make Cod Fish | Let's Eat Cuisine
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A simple and quick recipe for Baked Cod Fish. Seasoned cod fillets seasoned with fresh herbs and lemon. The amazing recipe is ready from start to finish in under 20 minutes, perfect for a lazy dinner. You can find the full recipe here
Ingredients
2.34 lbs Cod Alantic Fish
2 tbsp Avacado oil
1/2 tsp lemon pepper
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp salt and pepper
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Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
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.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Italian Roasted Cod in a Veggie Broth
Served with a light and fragrant broth, this tasty dish is super simple to create.
Serves 2
Ingredients:
2 x cod steaks
1 x jar of Napolina red pesto
Salt and pepper
Napolina Olive Oil
150ml of vegetable stock
1 x clove of garlic finely chopped
A handful of fresh thyme finely chopped
100g of multi coloured cherry tomatoes halved
1 x yellow and red pepper sliced
1 x yellow and green courgette sliced
1 x 400g can of Napolina Butterbeans
Fresh parsley to serve
Method:
Heat the oven to 180c
For the broth, in a saucepan drizzle Napolina olive oil and warm slightly, then add in the garlic, fresh thyme, pepper and the courgettes, sauté until they just start to colour. Now add the cherry tomatoes and the stock and start to simmer.
Add Napolina Butterbeans and warm through, the stock should have reduced a little and the Napolina Butterbeans will be making the whole sauce creamier. Season to taste and stir in the fresh parsley.
Lay the cod steaks on a slightly greased baking tray, spoon a teaspoon of Napolina red pesto on each cod steak and using your fingers rub in the pesto so they are well coated, drizzle over the Napolina olive oil and sprinkle with salt and pepper.
Pop these into the hot oven and bake for 15 minutes, these cook perfectly at the same time as your broth finishes off.
The cod should feel firm to touch and just want to flake away from the steak, you then know you have a perfectly cooked piece of fish.
Ladle the broth into some shallow bowls and place the cod on top, sprinkle with some fresh parsley and enjoy some warm crusty bread.
For more delicious recipes visit napolina.com/recipes
Parmesan Crusted Baked Cod - Easy Fish Recipes
Parmesan Baked Cod Pairing Tablas Creek Patelin De Tablas Blanc 2018
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