Butter and Cheese Crusted Cod

By • November 29, 2016 0 Comments

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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

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Serves 1

  • 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
  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)

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