omato mixture in preheated oven for 10 minutes. Stir orzo into
Partially thaw cod fillets in refrigerator. Fish is ready
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Place cod fillets in a 9 x 13-inch baking pan.
Slice onion and spread evenly on top of fillets.
Shake on pepper.
Dot with margarine; sprinkle with dill weed and pour milk into pan.
Bake, covered, at 450\u00b0 for 10 minutes.
Uncover and continue baking 5 minutes more until flaky.
Preheat oven to 350\u00b0.
Place clean cod fillets in a 13 x 9-inch baking dish coated with cooking spray.
In a medium bowl, combine remaining ingredients. Mix well until moist.
Pour mixture over fillets and pat down gently.
Bake for 20 to 25 minutes or until fish flakes with a fork.
Makes 4 servings.
Lay cod fillets lengthwise in shallow baking pan.
Season with salt and pepper to taste and sprinkle with paprika.
Saute coarsely chopped onion in butter or margarine until golden and tender.
Cook bacon separately until crisp and crumble into onion and butter mixture.
Mix and ladle onto fillets evenly; bake at 325\u00b0, uncovered, for 25 to 30 minutes.
Serves 4 to 6.
nd pepper. Place the fish fillets into the marinade and turn
Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Place cod fillets in baking dish and brush with lemon juice and oil.
Cover with thin slices of onion rings.
Bake at 400\u00b0 for 5 to 10 minutes.
Remove from oven and cover fish with slices of peeled orange and minced parsley.
Return to oven and bake 5 minutes more or until done.
Put tomato slices in bottom of baking dish.
Dip fillets in milk and arrange on top of tomato slices.
Spread crumb mixture on top.
Sprinkle with paprika.
Bake in preheated oven at 350\u00b0 for 20 minutes.
Sprinkle fish fillets with salt and pepper.
Combine remaining ingredients and slowly pour over fish.
Bake at 375\u00b0 for 10 minutes or until fish flakes.
Serves 2.
Combine pepper, lemon juice and onion powder in blender.
Run at medium speed for 2 minutes or until pureed.
Sprinkle fish with salt and pepper.
Pour sauce over fish and bake at 400\u00b0 for 10 minutes or until fish flakes.
Serves 2.
aking dish.
Put in cod fillets so they are lying flat
Mix oil, onions, potatoes, salt, pepper and dill.
Roll fillets in mix and place in pan.
Place chopped bacon, mustard and paprika in a small bowl and combine.
Spread on top of fillets. Bake.
Turn down the heat add cod fillets and simmer until tender about
immer for 15-20 mins until tender.
Place the cod fillets in
Preheat oven to 400\u00b0F. For the pesto, toast the pine
Preheat oven to 400\u00b0F.
In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
Bake for 15 minutes or until fish flakes easily.
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
Prepare an 8 x 8 baking dish with cooking spray. Rinse cod fillets and pat dry. Place fish in a single layer in the baking dish. Mix together the milk, onion, lemon pepper and parsley (add salt, if using). Pour over the cod fillets. Drizzle lemon juice over top. Bake in preheated 350\u00b0 oven for 15 minutes or until fish is firm and can be flaked with a fork.