Monday, June 6, 2011

Basic Baked Lemon Butter Cod

2 garlic cloves, chopped
1/4 cup chopped fresh Italian parsley
1/4 cup of white wine
2 cups ritz crackers or panko crumbs
Juice of 1 lemon
1 lemon for lemon zest and lemon slices/wedges for serving

1 1/2 pound wild cod fish filets
7 tablespoons butter, melted
salt and pepper


Preheat oven to 350 degrees Fahrenheit.

Heat butter and put in 9 x 9 dish add wine lemon juice and garlic – mix.

Place the cod pieces, side by side, in an oven-safe baking dish (preferably glass). Sprinkle the fish with salt, pepper and make sure to dip both sides in butter mixture. Generously top each piece of fish with the crumbs, gently pressing them into the top of the fish.  (Note: The crumbs will only be on the top).

Bake for 25 minutes, or until the fish is opaque, but still moist, in the center.

Remove from oven and add fresh parsley and lemon zest.  Serve with a lemon slice.

Serves: 2.

Serve with broccolini.  Saute with olive oil and 1 garlic clove over medium heat - cover and stir often.  Will be tender and ready to serve in 10 mins.  

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