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Friday, April 24, 2015

Lemon Butter Baked Cod



Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod is also a favorite fish used in fish frys. It is one of my favorite fish.

Ingredients

2 lb cod fillet (any white fish)
1/4 c butter or margarine
2 Tbsp lemon juice
1/4 c all purpose flour
dash(es) paprika
Salt and pepper to taste

Directions

1 Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter.

2 In another dish, mix together flour, salt & pepper.

3 Dip fish into butter/lemon mix, coating well on all sides.

4 Dip buttered fish into flour mix, coating well on all sides.

5 Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika.

6 Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.

Garnish with parsley and lemon wedges.

Serving Size: 4 oz

Calories 226                                        Sodium 453 mg
Total Fat 13 g                                        Potassium 0 mg
Saturated 7 g                                        Total Carbs 7 g
Polyunsaturated 0 g                        Dietary Fiber 0 g
Monounsaturated 0 g                        Sugars 0 g
Trans 0 g                                        Protein 21 g
Cholesterol 79 mg  
Vitamin A 0%                                        Calcium 0%
Vitamin C 0%                                        Iron 0%


*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: Pinterest

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