Baked Cod Fish in Oven | Easy Fish Dinner
This baked cod fish in oven is a great and simple recipe that easy enough for a weeknight and delicious enough for a date night! All you'll need is one good heavy pan for this baked cod fish recipe.
**PATREON:
Ingredients
• 1.5-2 lb cod fish (loin preferred), cut into 6-8 oz portioned and patted dry.
• 2 cups seasoned panko breadcrumbs
• 5-7 garlic cloves shredded
• 1/4 cup grated parmesan cheese
• 2 tbsp fresh chopped parsley
• 2 tsp lemon pepper seasoning
• 3 tbsp olive oil
• salt & pepper to taste
• 1/4 cup dry white wine
• 1 tsp smoked paprika
• 1/4 cup capers, drained and rinsed
• lemon wedges, for serving
DIRECTIONS
1. Preheat oven to low broil with the rack in the bottom third of the oven. If you don't have a broil setting, preheat oven to 425F and rack in the middle. Also leave fish out of the fridge for 10-20 minutes to come up to room temperature.
2. Mix together breadcrumbs, shredded garlic, parmesan cheese, 2 tbsp chopped parsley, lemon pepper seasoning, 2 tbsp olive oil, salt & pepper. If the mixture looks too dry, add a little more oil until it's not dry looking.
3. Season fish with salt and pepper and heat a heavy pan over medium high heat. Place fish in hot pan seasoned side down and sear for 1-2 minutes. Splash in white wine.
4. Top fish with breadcrumb mixture, sprinkle with smoked paprika and capers. Lightly spray the top of the breadcrumbs with oil to prevent burning and broil/bake in oven for 10-15 minutes or until breadcrumbs are golden brown.
5. Remove from oven and garnish with fresh chopped parsley and lemon wedges.
ENJOY!
COOKING EQUIPMENT
Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch -
Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D -
RECORDING EQUIPMENT
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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How to Make the Crissssspiest Baked Cod
Ready to meet your new go-to, easy dinner? Enter Baked Fish! This recipe comes together super quickly, and the outcome is everything you would hope for. It’s got a crazy-crunchy exterior, and the interior turns out flaky and tender every time. Opting out of frying your fish in a vat of oil does NOT have to mean eating bland and bare fish. We are here to tell you that you can have the best of both worlds; delicious flavor AND less grease.
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You can print out the recipe here:
This breaded fish is 10 times better than anything you could get out of a box, and it barely takes any more time. The dredge is the easiest ever, and the breading crisps up perfectly in the oven. My kids love it, I love it, and now you can love it too!
How to make Baked Fish:
Preheat your oven to 375°F and prepare a rimmed baking sheet by placing an oven-safe cooling rack on top of it.
Grab your cod fillets and give them a good pat with paper towels to remove any excess moisture before placing them on your work surface.
Now you’re going to grab two bowls. In the first, whisk up mayo, egg yolks, lemon zest, salt, and pepper.
In the second bowl, combine panko bread crumbs, salt, pepper, and chopped parsley. Once those ingredients are all well incorporated you can slowly stream in the melted butter and mix until everything is evenly moistened.
Now, take your fish fillets and gently dip each one into the mayo mixture and then right into the breadcrumb mixture, being sure to get them thoroughly coated on all sides before transferring them to the prepared baking sheet.
Once, all the fillets are ready to go, bake them for 18-20 minutes (or until cooked through), allow them to cool for a few, serve them up, and enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Fish Stew Recipe | Cod Provencal Stew
Tomato-Based Cod Stew Recipe will definitely be a hit in your house, a quick and easy weeknight recipe. Can be substituted with any white fish. Scroll to the bottom of the page for the full recipe.
Cooking With Tammy Seasoning's
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Recipe
Oil
2 lbs Cod
2 tablespoon butter
2 tablespoon garlic minced
1/4 to 1/2 cup olives with pimento and capers
2 -14.5-ounce cans of crushed or diced tomatoes
1 medium yellow onion sliced
1 red bell pepper sliced green or orange
1 teaspoon seafood seasoning or seafood bouillon
1 tsp lemon pepper
1 teaspoon herbs de Provence or Italian seasoning
salt to taste
ground black pepper to taste
Start with adding oil to a large skillet. Add the onions and bell peppers and garlic. Sauté until the onions become translucent and the bell peppers become slightly softened, usually for about 3-4 minutes.
Add the crushed tomatoes, olives with pimento and capers, and seasonings, and cook for 5 minutes. Add 2-3 tbsp of water if the mixture becomes dry. Cover with a lid. Allow the sauce to come to a simmer. Add the butter and combine. Add the cod fillets to the pan. Spoon the sauce over the top. Cook the cod for about 7 minutes, or until fully cooked. Add salt and ground black pepper to taste. Garnish with lemon.
cod provencal provencal fish provencal recipe cod with tomato sauce
One Pan Lemon Garlic Baked Cod w/ Potatoes & Asparagus
Cod doesn't get enough love! It's lean, protein-packed, light, flakey and tastes amazing!????????????????
This right here makes an easy healthy quick delicious meal in around 30 minutes from start to finish all on one pan!
Efficient and effective! ????
FULL RECIPE ⬇️
INGREDIENTS
- 1 large wild caught Cod fillet
- ~3 cups fresh chopped asparagus
(~1 in pieces, make sure to remove the bottoms)
- ~3 cups baby red potatoes cut into quarters
- Extra virgin olive oil
- Seasonings: salt, pepper, Flavor God Garlic Lovers, Flavor God Lemon & Garlic.
(Link + discount code in bio)
DIRECTIONS
1. Cut the potatoes and add to a large mixing bowl. Add in olive oil, salt, pepper and Flavor God Garlic Lovers. Give a good toss then place on a baking sheet lined w/ parchment paper. Place in the oven at 400 for ~15 minutes.
2. While the potatoes are in the oven, Prep the asparagus and the cod. Cut the asparagus and add to the large mixing bowl. Add in olive oil, salt, pepper and Flavor God Lemon & Garlic. Give a good toss. Cut the cod into smaller fillets.
3. Once the ~15 minutes are up, remove the potatoes and add the asparagus to the pan. Mix and create slots for the Cod then add those next. Hit the cod with a olive oil and season the same as the asparagus. Add a slice of lemon on top of each one then place back in the oven for ~12-15 minutes or until largest piece hits 145 degrees internal.
4. Remove from oven, garnish with chopped parsley and extra lemon juice.
5. ENJOY! ????????
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Beth's 15-Minute Cod Provencal | REAL TIME RECIPE
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BETH'S COD PROVENCAL RECIPE
Serves 1
INGREDIENTS:
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
METHOD:
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Enjoy!
How To Pan Fry Cod
Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.
Find out the recipe here: