Thursday, August 15, 2013

Baked Cod with Roasted Carrots

I said the other day that I had a baked cod recipe almost ready to share, but no pics... that I'd have to make it again so I can add pictures to the post.

Well, we had baked cod with roasted carrot sticks last night.  [grin]  So, now I can share the recipe! (Because, who would want to see a recipe without pictures?)

Baked Cod with Roasted Carrots

Here we go...

One pound of wild-caught cod, pat-dried.

Six tablespoons of plain bread crumbs and 2 tablespoons of butter.

Butter soaked breadcrumbs.

Two tablespoons of butter melted to wet both sides of the cod before baking.

Ready to go back into the oven to finish baking.
I cut the pieces in half for ease of serving. Otherwise, they'd break apart trying to remove them from the dish.

Tada.  Baked Cod and Roasted Carrots served with a sprinkle of parsley and a lemon wedge.


6 T plain breadcrumbs
4 T butter, divided
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine or 2 t rice wine vinegar
1 T chopped fresh parsley
1 lemon, cut into wedges

Preheat oven to 400 degrees F (200 degrees C).

Combine bread crumbs with 2 tablespoons melted butter.

Place remaining 2 tablespoons butter in a baking dish that fits cod pieces without crowding. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.

Coat both sides of cod in melted butter in the baking dish.

Bake cod in the preheated oven for 10-12 minutes. Remove from oven; top with lemon juice, wine (or rice vinegar), and bread crumb mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 15-20 more minutes, depending how thick they are.  If the bread crumbs are not crispy, finish off under the broiler for a few minutes.

Garnish baked cod with parsley and serve with lemon wedges.

Recipe adapted from  It's not far off, I just used plain bread crumbs instead of the ritz crackers they suggested, and omitted the green onions (personal preference).


(The roasted carrots are super simple.  Just wash and cut your carrots into sticks. Toss in melted tallow and sprinkle with seasoned salt or herbs of your choice.  Spread in a single layer on a cookie sheet and bake at 400 for about 40 minutes, turning a time or two.)

Linking with Tasty Traditions, HomeAcre Hop


Mom said...

John and I love cod! This is a recipe I'll try for sure! The carrots sound good too! Thanks, Pammie

Lisa Lynn said...

Yum! Thanks for sharing on The HomeAcre Hop! Hope to see you back again today!