Herb Garlic Broiled Cod Recipes

HERB & GARLIC BROILED COD

Steps:

• Heat broiler.
• Mix dressing and seasonings until blended.
• Place fish on rack of broiler pan sprayed with cooking spray; brush with dressing mixture.
• Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Drizzle with lemon juice.

BIG RAY'S HERB AND GARLIC FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a broiler pan with cooking spray.
• Stir mayonnaise, garlic, Italian seasoning, and Parmesan cheese together in a bowl.
• Arrange pollock fillets onto prepared broiler pan. Spread mayonnaise mixture over the top of each fillet.
• Cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. Drizzle lemon juice over the fish.

HERB-COATED COD

Steps:

• Place butter in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

HERB CRUSTED TILAPIA WITH GARLIC BUTTER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush a broiler pan with olive oil.
• Stir butter and garlic paste together in a bowl. Divide garlic mixture evenly between two bowls, reserving one bowl for serving.
• Stir garlic powder, oregano, Italian seasoning, parsley, and salt together in a bowl.
• Place tilapia fillets on prepared broiler pan; brush each fillet with garlic butter and sprinkle each with Italian seasoning mixture, reserving 1/2 the garlic butter in the bowl and 1/2 the Italian seasoning mixture.
• Broil fillets in the preheated oven for 2 minutes, brush again with garlic butter, and broil for 2 more minutes. Turn fillets over. Brush with garlic butter and sprinkle with remaining Italian seasoning mixture. Broil until tilapia fillets flake easily with a fork, 3 to 5 minutes. Serve with reserved garlic butter and lemon juice.

BROILED COD WITH LEMON BUTTER GARLIC SAUCE

Steps:

• Preheat the broiler on the oven. Pat the cod with a paper towel, then season both sides with the salt and pepper.
• Melt the butter over medium-high heat in a cast iron or oven-proof skillet that is no bigger than 12 inches. Add the garlic and cook, stirring constantly, for 30 seconds, then stir in the lemon juice and zest.
• Place the cod fillets in the pan and cook for 1 minute, then carefully turn them over.
• Place the skillet in the oven about 4-6 inches from the broiler. Broil for 6-9 minutes, depending on the thickness of your fillets, or until the internal temperature of the cod reaches 130-140°F on a meat thermometer inserted into the center of the thickest portion of a fillet.
• Garnish with the parsley and extra lemon slices, if desired, and serve.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.