You’ll never again dismiss cod (or any thickly cut white fish) once you enjoy this outstanding recipe. It originates with a fish processing plant and fresh-as-caught retail market on the island where I live. It’s easy and quick and utterly delicious! I’ve modified the original recipe slightly.
Lemon-Parsley Baked Cod
3 tbsp. (45 mL) lemon juice, freshly squeezed
3 tbsp. (45 mL) butter or margarine, melted
1/4 c. (60 mL) flour
1/2 tsp. (2.5 mL) salt
1/4 tsp. (1.2 mL) paprika
1/4 tsp. (1.2 mL) lemon-pepper seasoning
4 cod filets (6 oz. or 170 g each), sliced about 1/2-in (13 mL) thick
2 tbsp. (30 mL) minced fresh parsley, stems removed
2 tsp. (10 mL) freshly grated lemon zest
Preheat oven to 450 deg. F. Spray-grease 13x9 in. (33x23 cm) pan or casserole dish (see Note). Have two small, shallow bowls at the ready.
In one small bowl, combine lemon juice and butter. In the other, combine flour and seasonings. Dip each filet into lemon juice mixture and into flour mixture, coating both sides and shaking off excess. Place in baking dish. Drizzle with remaining lemon juice mixture.
Bake 12-to-15 min. until lightly browned or until fish begins to flake with a fork. Mix parsley and zest in small bowl, sprinkling over cooked fish before serving.
Note: Fish may need shorter cooking time in metal dish, and fuller cooking time in glass dish. I used the convect setting of my oven.
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| Lemon-Parsley Baked Cod |
