BEST COD RECIPES EPICURIOUS RECIPES

Steps:

• Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
• Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
• Available in the Asian foods section of many supermarkets and at Asian markets.

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.