Perfect Ten Baked Cod

Perfect Ten Baked Cod

149
Pam 7

"Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!"

Ingredients

35 m {{adjustedServings}} servings 280 cals
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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
  3. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
  4. Coat both sides of cod in melted butter in the baking dish.
  5. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
  6. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
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Reviews

149
  1. 207 Ratings

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I knew I could trust this recipe because I prepare cod loins like this routinely with consistently excellent results. Cod is a mild, flaky white fish that is not expensive and is absolutely rel...

This was super simple and delicious! LOVED the buttery crumb topping and the wine really gave this a nice flavor. I thought this could use a bit of salt, but that's my personal preference. I for...

OK, found this recipe and tweaked it a bit to solve some of the problems that other people had mentioned. Here's how to kick up the flavor and get a less mushy texture.. I use a ream of whole...