Baked Cod With Lemon Olive Oil Recipes
BAKED COD WITH LEMON AND OLIVE OIL
Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400° F.
- Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
BAKED COD WITH LEMON & OLIVE OIL
Make and share this Baked Cod With Lemon & Olive Oil recipe from Food.com.
Provided by JaneSays30
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Arrange fillets in a 13 x 9 baking dish.
- Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
- Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.
Nutrition Facts : Calories 223, Fat 4.9, SaturatedFat 0.8, Cholesterol 99.3, Sodium 125.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 41.3
BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
- Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
- Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
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