Lemon Parsley Baked Cod Filets
Another busy day and you’re tired. You want to put together a nice dinner but you don’t want it to be a dragged out process.
Oven Baked!? Yeah! yeah! Something that you can put in the oven and just let it do it’s thing.
You could even put the veggies in the baking sheet if you want to. I didn’t tonight because Gammy wanted some sautéed broccoli with garlic. And, whatever Gammy wants Gammy gets.
We don’t have cod any other way than baked in the oven. It just turns out best this way. Just a few ingredients and the preparation is simple.
There is always some good, wild caught, cod filets in the seafood section at our local grocery store. You can also get frozen. I always have some in the freezer ready to go.
Set the oven at 400°F/205°C.
if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon.
If you’ve done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft but not hot yet.
Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.
BTW – rice flour for gluten free and almond flour for Paleo and gluten free.
Line a baking sheet with aluminum foil then spray or wipe it with olive oil.
One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.
Drizzle the remaining lemon butter mixture over the filets and put them in the oven..
Bake for about 8 – 10 minutes or until they want to flake easily when poked with a table fork.
Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
A bold, smooth white wine like a good California Chardonnay will pair real well with your Lemon Parsley Baked Cod Filets.
Lemon Parsley Baked Cod Filets
Ingredients
- 4 small cod fish filets or 2 large
- 1 rounded tbsp. chopped fresh parsley or 3/4 tbsp. dried
- 1 lemon zested
- 1/2 stick butter melted
- 1 cup flour
- 1/2 cup grated parmesan cheese
- salt and black pepper
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon lemon pepper
Instructions
- Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
- Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
- Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
