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Lemon baked cod

Posted March 04, 2020 in Recipes

Hello fellow food lovers!

I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.

While the holidays can be fun, it’s been time to get back to healthy eating, and that means lots of fish for us. I’ve been experimenting with different seasonings, and this one is a favorite in our home. This must be fresh cod from the meat counter to make it the best possible tasting. Also, keep in mind that this isn’t fried cod, so it won’t be crispy. It will, however, be a healthy meal that can be served with a great side of steamed veggies. Enjoy a lighter dish with this recipe.

Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram @carbearbrown.

Serves: 2

1 pound fresh cod
1 cup panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley
¼ teaspoon old bay seasoning
2-3 tablespoons olive oil
1 lemon
2 teaspoons dry white wine
1 tablespoon butter

Preheat oven to 375 degrees. In a medium-sized shallow dish, combine the panko, garlic powder, red pepper flakes, dried parsley and old bay seasoning. Remove whole fresh cod (1 pound) from fridge and slice into two even pieces. Take two 12-inch by 12-inch pieces of foil and place fish on top of the foil. Drizzle fish on both sides with olive oil and fully dredge in the crumb mixture. Be sure to dredge heavily so all sides of the cod are fully coated with the crumb mixture. Place back onto the two separate pieces of foil. Take the lemon and slice into four circular pieces and place two slices on each fish. Take your 1 tablespoon of butter and put half on the top of each fish. Drizzle with white wine to finish and wrap the fish up into the foil lightly so there is just enough of a place for steam to escape. Place both foil packets onto a small pan and bake for 20 minutes or until fish is fully white and flakes apart easily with a fork (you may have to test this). Remove fish from oven and let set for 10 minutes in foil packet. After 10 minutes, remove from foil and serve immediately with a lemon wedge or tartar sauce. ♦

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