"Polly
Clingerman's Dinner Companion" is a little cooking book that
concentrates on hints and methods to improve your cooking, but I liked the
simplicity of this recipe for cod, which I usually have on hand in the freezer,
as I buy it reasonably on sale in 10# boxes.
The lemon-garlic flavor makes it delicious and a little different.
Cod with Garlic Butter Crumbs
2
slices white bread
2
tablespoons butter
1
teaspoon garlic
4
6 ounce cod fillets
2
tablespoons lemon juice
Preheat oven
to 450°. Process bread to fine
crumbs.
Heat butter
in a skillet over medium heat. Add the
minced garlic to the skillet until very lightly browned (don't overcook).
Add bread
crumbs and cook until crumbs are lightly toasted.
Arrange the
fish in a baking dish or on a quarter-sheet pan. Sprinkle with the lemon juice and press the
crumb mixture on top.
Bake,
uncovered for 10-15 minutes, until the fish starts to flake.
Cod is not our normal fish. We use freshwater fish we catch. Mainly large mouth bass, some bream and even white perch. They are mild and very YUMMY! The hubby loves anything fried, and that is how he usually cooks the fish. This looks and sounds good.
ReplyDeleteLooks Delicious
ReplyDeleteSue, this looks so good. But where do you get cod that is not from China? I am almost ready to give up seafood.
ReplyDeleteI'm sure the recipe would work with other fish.
DeleteEven fish that is gotten in Alaskan waters but processed in China can just say Alaskan cod...so I guess you wouldn't know, would you.
However, we do like fish, and as we don't ice fish anymore, I do have to buy some, especially in the winter.