Post by wallycat on Nov 12, 2021 19:36:23 GMT -5
Probably less of a recipe and more of a quick ingredient/technique. This was so good, I think DH may think salmon is not the reigning fish any longer, LOL.
Using the lemon on the fish while broiling it totally eliminated any fish smell I sometimes notice with white-fish (cod, rockfish, etc.). I set the oven to 500 and then turned it to broil. That may be overkill. I'm so elated DH is willing to have more than just salmon in our rotation.
Ingredients
▢ 2 pounds cod fillets (or make 1 pound with half the recipe)
▢ 1 tablespoon olive oil
▢ 1 ¼ teaspoons paprika (if using smoked paprika, use 1 teaspoon)
▢ ½ teaspoon onion powder
▢ ½ teaspoon garlic powder
▢ ⅓ teaspoon salt
▢ juice from ½ lemon
▢ 1 tablespoon salted butter (see notes)
Instructions
Move an oven rack to the highest position. Preheat the broiler to medium (500 degrees F).
Line a half-sheet pan with foil. Grease it with cooking spray.
Lightly rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors or a knife to cut any large pieces into serving portions. Place the raw fish on the prepared pan. Wash your hands well.
Add the paprika, garlic powder, onion powder and salt to a tiny bowl and stir to blend. Drizzle a little olive oil on each piece of fish, using one tablespoon of oil total. Brush the oil all over the fish, front and back. Sprinkle some of the blended seasoning on each piece of fish, using it all. Rub the seasoning all over the top of each piece of cod. Wash your hands well.
Squeeze half a lemon over the fish. Slice the tablespoon of butter into pieces and place a piece of butter on each piece of fish.
Broil the cod on the top rack of the oven, about 4 inches away from the heat source. Broil thin pieces for about 6 minutes, and thick pieces for 8 minutes, or until cooked through. Monitor the fish carefully. The cod is done when you can easily flake it with a fork. If the cod fillets seem to be getting too dark but still need time to cook through, move the pan to the center rack of the oven to finish cooking, keeping the broil setting.
To serve, plate the fish and spoon some of the pan juices over the top. The broiled cod is also excellent served on a brioche bun or hamburger bun with some mayonnaise and lettuce. You also could use the broiled cod in lettuce wraps or fish tacos.
Store leftover broiled cod in the refrigerator for up to three days.
Video
Notes
This recipe calls for 1 ¼ teaspoons of plain paprika. If you use smoked paprika, reduce the amount to 1 teaspoon, since it has a stronger flavor. I would not recommend using hot paprika here, unless you want spicy hot cod. I would reduce the amount of hot paprika to about ¾ teaspoon.
The recipe calls for 1 tablespoon each of olive oil and butter. It's just enough for flavor and moisture, while keeping the calories low. However, if you're looking for a more decadent meal, feel free to use extra butter.
If you don't have a sheet pan, make sure to use a sturdy metal pan for broiling. Do not use a glass pan, because it might break.
The cod is cooked when you can easily flake it with a fork. If you want to check its internal temperature, it should be 130 degrees F for a moist result. If you want the broiled cod fillets more well done, the maximum internal temperature should be 145 degrees F. But that will give you fish that's bordering on tough.
You can substitute any sturdy white fish, such as haddock or orange roughy.
▢ 2 pounds cod fillets (or make 1 pound with half the recipe)
▢ 1 tablespoon olive oil
▢ 1 ¼ teaspoons paprika (if using smoked paprika, use 1 teaspoon)
▢ ½ teaspoon onion powder
▢ ½ teaspoon garlic powder
▢ ⅓ teaspoon salt
▢ juice from ½ lemon
▢ 1 tablespoon salted butter (see notes)
Instructions
Move an oven rack to the highest position. Preheat the broiler to medium (500 degrees F).
Line a half-sheet pan with foil. Grease it with cooking spray.
Lightly rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors or a knife to cut any large pieces into serving portions. Place the raw fish on the prepared pan. Wash your hands well.
Add the paprika, garlic powder, onion powder and salt to a tiny bowl and stir to blend. Drizzle a little olive oil on each piece of fish, using one tablespoon of oil total. Brush the oil all over the fish, front and back. Sprinkle some of the blended seasoning on each piece of fish, using it all. Rub the seasoning all over the top of each piece of cod. Wash your hands well.
Squeeze half a lemon over the fish. Slice the tablespoon of butter into pieces and place a piece of butter on each piece of fish.
Broil the cod on the top rack of the oven, about 4 inches away from the heat source. Broil thin pieces for about 6 minutes, and thick pieces for 8 minutes, or until cooked through. Monitor the fish carefully. The cod is done when you can easily flake it with a fork. If the cod fillets seem to be getting too dark but still need time to cook through, move the pan to the center rack of the oven to finish cooking, keeping the broil setting.
To serve, plate the fish and spoon some of the pan juices over the top. The broiled cod is also excellent served on a brioche bun or hamburger bun with some mayonnaise and lettuce. You also could use the broiled cod in lettuce wraps or fish tacos.
Store leftover broiled cod in the refrigerator for up to three days.
Video
Notes
This recipe calls for 1 ¼ teaspoons of plain paprika. If you use smoked paprika, reduce the amount to 1 teaspoon, since it has a stronger flavor. I would not recommend using hot paprika here, unless you want spicy hot cod. I would reduce the amount of hot paprika to about ¾ teaspoon.
The recipe calls for 1 tablespoon each of olive oil and butter. It's just enough for flavor and moisture, while keeping the calories low. However, if you're looking for a more decadent meal, feel free to use extra butter.
If you don't have a sheet pan, make sure to use a sturdy metal pan for broiling. Do not use a glass pan, because it might break.
The cod is cooked when you can easily flake it with a fork. If you want to check its internal temperature, it should be 130 degrees F for a moist result. If you want the broiled cod fillets more well done, the maximum internal temperature should be 145 degrees F. But that will give you fish that's bordering on tough.
You can substitute any sturdy white fish, such as haddock or orange roughy.
