Baked Pacific Cod with Lemon-caper butter
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 357.9
- Total Fat: 17.2 g
- Cholesterol: 135.0 mg
- Sodium: 822.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.5 g
- Protein: 14.4 g
View full nutritional breakdown of Baked Pacific Cod with Lemon-caper butter calories by ingredient
Introduction
from cookbook a return to sunday dinner from cookbook a return to sunday dinnerNumber of Servings: 6
Ingredients
-
Lemon Caper butter
1/2 cup (1 stick) unsalted butter
1 tbsp minced capers
2 tbsp minced green onion
2 tbsp fresh lemon juice
Fish
6 - 6 oz cod (or halibut) filets
1 tsp coarse salt
3 tbsp Dijon mustard
1 1/2 cups fresh white bread crumbs
1 tbsp chopped parsley
2 lemons, halved (juice of)
Directions
Preheat oven to 400 degrees (oven rack in the middle)
Prepare lemon butter
Combine the butter capers green onion and lemon juice in the bowl of a food processor fitted with a steel blade: pulse to blend.
Prepare fish
First place each fillet on a clean dry surface and sprinkle with a little coarse salt. Smear the Dijon mustard over the top and sides of each fillet and coat with the bread crumbs and parsley
Next, coat the bottom of a baking sheet with half of the lemon-caper butter. Place the fillets, skin side down on the buttered pan and dot the top of each fillet with the remaining lemon-caper butter. Bake until the fish is crusty and golden on the outside and moist and flakey on the middle. About 15 - 20 min.,
Lastly, carefully transfer the baked fish to a warm platter. Squeeze the lemons into the butter and drippings that remain on the baking sheeet and transfer to a small stainless bowl; wishk together thoroughly. Pour ove the fish and serve immediately.
Makes 6 - 6ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTIE65.
Prepare lemon butter
Combine the butter capers green onion and lemon juice in the bowl of a food processor fitted with a steel blade: pulse to blend.
Prepare fish
First place each fillet on a clean dry surface and sprinkle with a little coarse salt. Smear the Dijon mustard over the top and sides of each fillet and coat with the bread crumbs and parsley
Next, coat the bottom of a baking sheet with half of the lemon-caper butter. Place the fillets, skin side down on the buttered pan and dot the top of each fillet with the remaining lemon-caper butter. Bake until the fish is crusty and golden on the outside and moist and flakey on the middle. About 15 - 20 min.,
Lastly, carefully transfer the baked fish to a warm platter. Squeeze the lemons into the butter and drippings that remain on the baking sheeet and transfer to a small stainless bowl; wishk together thoroughly. Pour ove the fish and serve immediately.
Makes 6 - 6ounce servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTIE65.