BAKED COD TEMP RECIPES

Steps:

• See notes before proceeding with recipe. Preheat oven to 450 degrees.
• Cut lemons into slices then arrange on a baking sheet. The fish shouldn’t stick but if the pan you’re using is prone to sticking, spray lightly with cooking spray before adding lemons.
• Melt butter in a pie plate or other shallow dish; set aside.
• Add blackening seasoning to a separate, similar size dish; set aside.
• Pat cod fillets dry with paper towels or a clean kitchen towel. Working one at a time, dip fillets in butter, coating both sides, then allow excess butter to drip off each piece.
• Gently lay the fish in the dish with the blackening seasoning to coat one side of the fish with seasoning.
• Place the cod, seasoned side up, in the pan on top of the lemon slices.
• Repeat until all pieces of cod are seasoned and arranged evenly in the baking dish.
• Bake at 450 degrees for 10-12 minutes or until fish is cooked through.

Steps:

• Preheat oven to 400°F and line a baking sheet with parchment paper (or with greased foil). Place the cod fillets on the parchment (if there is skin, place them skin-side down).
• Season the cod lightly with salt and pepper.
• In a small bowl, stir together the mayo and mustard. Spread the mixture in an even layer on top of the cod fillets.
• To the same bowl, add the butter and microwave for 30 seconds until the butter is melted. Stir in the olive oil and breadcrumbs and stir to combine.
• Zest the lemon and add the zest to the breadcrumbs. Season with the salt and pepper and stir to combine.
• Gently pat the breadcrumb mixture into the mayo-mustard layer on top of the fish.
• Bake the fish for 10-12 minutes or until the flesh is opaque and flakes easily with a fork and the breadcrumbs are golden brown and toasty.
• Serve hot and garnished with a fresh squeeze of lemon juice and some lemon slices on the side. We love this fish with a simple green vegetable on the side, such as broccoli, green beans, or even a light side salad.