Butter

Butter and Cheese Crusted Cod

November 29, 2016
0 Stars
Photo by Brian Coppola
Author Notes

Maybe you all know this already, but this combination of baking and poaching fish in butter with lemon juice struck me as obvious only in retrospect. One of the tricks is having a baking dish in which the fish takes up half the volume, with the lemon and butter nearly submerging the meat (except for the top surface) during the cooking. —Brian Coppola

  • Serves 1
Ingredients
  • 8 ounces cod or haddock filet
  • 1/3 cup fresh lemon juice
  • 6 tablespoons butter
  • 2 tablespoons finely grated parmigiano reggiano
  • 1 teaspoon chopped thyme
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon parsley
In This Recipe
Directions
  1. Cut the fish into two pieces and marinate in the lemon juice in a bowl for 10-15 minutes.
  2. Preheat oven (toaster over) to 425F.
  3. Melt 2 T butter in a 1/2 qt baking dish in the oven. Remove and add the fish, coating it with the butter, and then add in the lemon juice.
  4. Add 2 T butter to top the fish and bake for 10 minutes.
  5. Remove from oven; top with herb(s), cayenne, and cheese. Add 2 more T of butter and bake an additional 10 minutes. Cheese should be crusted and the liquid simmering.
  6. Remove to plate. Spoon over a bit of the hot liquid. Dust with parsley.
  7. I have been cooking fish for a long time. Coating it... baking it... pan frying it... but this is simply astoundingly good (as it is astoundingly simple)

See what other Food52ers are saying.

  • Laura Roman
    Laura Roman
  • Brian Coppola
    Brian Coppola

2 Reviews

Laura R. May 23, 2019
Awful recipe. Way too spicy and we had almost 16 ounces of fish! It overpowers the fish and leaves your mouth burning.
 
Author Comment
Brian C. May 23, 2019
So sorry to hear that about your experience with it, Laura. It's really true that one person's reaction to cayenne and other hot-spicy is different than another's, and we need to calibrate ourselves accordingly. I am a hyper-taster for both acids (wine) and bases (most fish, and especially things like eel, frog, etc), yet for spicy I can out-do the natives when I visit my friends in Sichuan Province.