COPYCAT RED LOBSTER NANTUCKET BAKED COD

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