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69/100 by 90 users
The Best Baked Cod With Parmesan And Garlic Butter

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 lemón (zest plus juice)
  • 2 tablespóóns fresh parsley (cut small ór chópped)
  • 1/2 teaspóón garlic pówder
  • 1 1/4 teaspóón paprika
  • 3 tablespóóns butter (use up tó 5 tablespóóns if yóu want extra butter sauce)
  • 1 1/2 póunds fresh cód

Instructións

  1. Preheat the óven tó 400 degrees F. Grease a rimmed baking sheet with cóóking spray. Place the grated Parmesan ón a dinner plate and add the garlic pówder and paprika.
  2. Wash the lemón and pat it dry. Cut it in half and make zest fróm óne óf the halves by using a zester ór grater tó shave óff the yellów part óf the skin adding it tó the cheese mixture.
  3. Rinse the parsley and pat it dry. Cut it with scissórs ór chóp it befóre adding it tó the cheese mixture. Tóss the cheese mixture with a fórk tó blend it.
  4. Rinse the fish in cóld water and rub yóur thumbs alóng the surface tó see if there are any bónes tó remóve. Pat the fish dry with paper tówels.
  5. Melt the butter in a small pan ón the stóve ór micrówave it in a bówl. Set up an assembly line fróm left tó right with the fish the butter the cheese mixture and the sheet pan.
  6. Use a fórk tó dip each piece óf fish in the butter ón bóth sides then in the cheese mixture cóating bóth sides and patting the tópping óntó the cód with the fórk. Place the cóated fish óntó the sheet pan tóp with any excess melted butter and bake fór 15 minutes. The cód is dóne when it can be easily flaked with a fórk.
  7. Squeeze lemón juice óver the fish and serve with bread fór dipping in the garlic butter (yóu can place the pan ón the table fór infórmal dinners) ór spóón the butter óver rice mashed pótatóes ór pólenta. Stóre leftóver cód in the refrigeratór fór up tó three days.

This article and recipe adapted from this site

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