Best Bakinbabys Dijon Baked Cod Recipes

Copycat Red Lobster Nantucket Baked Cod image

Provided by Jonathan Melendez

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 fresh cod fish fillets
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
8 thin slices tomatoes
3 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, for serving

Steps:

Preheat oven to 425 degrees F.
Drizzle 2 tablespoons olive oil on the bottom of a 9x13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.

Nutrition Facts : Calories 372.9, Fat 16.7, SaturatedFat 2.9, Cholesterol 102.6, Sodium 486.6, Carbohydrate 10.7, Fiber 3.2, Sugar 6.7, Protein 44.9

Caramelized Nectarines over Baked Cod image

Provided by Rita1652

Categories Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 lbs cod fish fillets
1/2 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
1 bell pepper (red or yellow diced)
1 teaspoon diced jalapeno
2 garlic cloves, minced
5 large nectarines, diced
1 tablespoon balsamic vinegar
2 tablespoons dark brown sugar
2 tablespoons minced cilantro, parsley or 2 tablespoons mint

Steps:

Preheat oven to 450 degrees.
Rub cod with oil.
Place cod in a oven proof dish in one layer.
Mix the spices and dust the cod.
Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
Or until until the fish reaches an internal temperature of 145 degrees.
Meanwhile prepare nectarine.
Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
Plate fish and top with caramelized nectarines.