Best Lemon Butter Cod Recipes

COD WITH BROWN BUTTER LEMON SAUCE

Steps:

• Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
• Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

POACHED COD WITH LEMON-BUTTER SAUCE

Steps:

• Cut cod fillets into four serving size pieces and place in large pan in one layer.
• Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
• Add the bay leaf, the parsley sprigs, peppercorns and cloves.
• Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
• While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
• Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
• Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
• Remove from the heat and add the minced parsley.
• Taste the sauce and adjust seasoning.
• Drain the fish and serve it hot with the lemon-butter sauce poured over it.

LEMON BUTTER BAKED COD

Steps:

• 1. Cut cod fillets into serving sizes.
• 2. Melt butter in saucepan or microwave. Add lemon juice to melted butter.
• 3. In another dish, mix together flour, salt, and pepper.
• 4. Dip fish into butter/lemon mix, coating well on all sides.
• 5. Dip buttered cod into the flour mix, coating well on all sides. Shake excess flour off of the piece of fish.
• 6. Place coated cod fillets in an ungreased baking dish.
• 7. Drizzle remaining butter mixture over fish. Sprinkle the entire dish with paprika.
• 8. Bake, uncovered in a 350 oven for 25-30 minutes. Fish should flake easily with a fork.
• 9. Garnish with parsley and lemon wedges.

LEMON BUTTER BAKED COD WITH VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

LEMON BUTTER BAKED COD RECIPE - (3.9/5)

Steps:

• Cut fillets into serving sizes. Melt butter in sauce pan or microwave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, then lightly coat with the flour mixture, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350°F oven for 25-30 minutes. Fish should flake easily with a fork. Garnish with parsley and lemon wedges.

BAKED COD WITH PESTO & GARLIC LEMON BUTTER BY NOREEN

Steps:

• 1. Soak Cod in Milk for 30 minutes. This helps to sweeten the fish. You can skip this step if you want. Simply just rinse and pat dry the fish. Heat oven to 400 degree's. Take out all ingredients needed. Combine breadcrumbs, paprika, parsley, oregano, basil,salt, pepper and cheese together in a bowl. Toss crumbs with 3 TB melted butter.
• 2. Place filets in a buttered casserole or pan. Place Skin side down. Divide and Spread pesto sauce over each fillet. You just want a very thin amount of pesto. Pesto a strong goes along way. Pat the breadcrumb mixture on top of the pesto onto the fish fillets.
• 3. Melt the 2 TB butter and drizzle over fish. Place in oven uncovered. Bake about 20 minutes. Fish should flake when cut with fork.
• 4. in a small pan. Add olive oil. Heat pan to medium high. Add the crushed cloves of garlic to the pan. Stir constantly until garlic is light golden brown. Do not let it brown to much. It sjould take less than 15 seconds. Uou want it to barely get brown. Remove from heat. Add green onion, and crushed red pepper if wanted.
• 5. Stir in the wine or stock. Add the lemon juice. Cook and stir until sauce reduces to 1/2. I There won't be a lot of sauce after It reduces. Remove from heat. Add 4 TB's of chopped butter. Keep stirring until butter melts and sauce thickens.
• 6. Remove fish from oven. Plate fish. Drizzle butter sauce around each serving.

LEMON BUTTER COD

Steps:

• Wash and dry cod filet. Juice the lemon. Peel and finely mince the garlic clove. In a heavy skillet melt the butter, add the olive oil, lemon juice, salt pepper, and vermouth. Stir briefly to combine. Lay in the cod filet, and poach until flakey. Remove cod to warm platter and adjust seasoning of remaining sauce. Spoon sauce over cod and serve. Good accompaniment: stewed ripe tomatoes and mashed garlic potatoes.

GRILLED COD IN PEBLANO LEMON BUTTER

Steps:

• Cut 4 squares of aluminum foil.
• Place one piece of cod in foil.
• Dice pablano pepper.
• Melt butter.
• Squeeze lemon into butter.
• mix lemon-butter with diced peppers.
• pour butter mixture equally on each piece of cod, and fold foils into snug pouches to prevent spilling.
• Grill each fish packet for 7-10 minutes until fish flakes with fork.

POACHED COD WITH LEMON BUTTER SAUCE

Steps:

• Cut cod fillets crosswise into 4 equal pieces. In a large skillet, arrange fillets in a single layer. Pour milk into skillet; add enough water to just cover fillets. Add bay leaf, parsley sprigs, peppercorns, and cloves to skillet. Season with salt, if desired. Bring to a simmer; cover and cook gently, approximately 3-4 minutes, until fish flakes easily with a fork. Remove skillet from heat; set aside. For Lemon Butter Sauce: In a small saucepan, heat 1 tablespoon butter. Add garlic and shallots; sauté just until softened. Remove 1/4 cup of cooking liquid from skillet; add to saucepan and stir. Bring sauce to a boil; cook until reduced by 1/2. Add lemon juice. Remove sauce from heat. Whisk in remaining butter until melted. Season with minced parsley, salt and pepper. Drain cod. Serve with sauce.

TURMERIC LEMON BUTTER BASTED COD

Steps:

• Rinse fish and pat dry with a paper towel.
• Sprinkle turmeric salt and pepper on fish. Flip and do the same on the other side.
• Over medium heat, melt the butter in a saucepan large enough to hold both pieces of fish.
• Add lemon juice to the butter when melted.
• When the pan is hot, add both pieces of fish. Tip the pan a little to puddle up some of the butter.
• Baste both pieces of fish with the butter.
• Cook undisturbed for 2-3 minutes, depending on the thickness of the fish. You want some nice browning on the fish.
• Baste once more and turn fish to the other side.
• Tip the pan and baste the fish several times with the butter. Cook another few minutes until the desired doneness, basting every 30 seconds or so. Flip fish one more time, baste several times with butter.
• Plate. Garnish with parsley, if desired.