Roasted Spice Crumbed Cod Fillets
Roasted Spice Crumbed Cod Fillets

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted spice crumbed cod fillets. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roasted Spice Crumbed Cod Fillets is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Roasted Spice Crumbed Cod Fillets is something which I have loved my entire life. They are nice and they look fantastic.

Roasted Sweet Potato Fries with SpicesYummly. Cod fish fillets seasoned and cooked in butter, topped with lemon and herbs. The thickness of the cod fillet will impact the cooking time of the fish.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted spice crumbed cod fillets using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Spice Crumbed Cod Fillets:
  1. Make ready FISH
  2. Get 1 1/2 lb fresh cod fillets
  3. Make ready 1 tbsp butter
  4. Prepare 1 small stalk celery, minced
  5. Take 1 Shallot, minced
  6. Prepare 2 garlic cloves, minced
  7. Take 1 fresh jalapeno pepper, chopped. Remmove seeds if you want less heat
  8. Take 1/4 tsp black pepper and salt to taste
  9. Make ready 4 tbsp dry white wine
  10. Get 2 tbsp cream, heavy or light or half and nalf
  11. Prepare 1 tsp fresh lemon juice
  12. Prepare 1 1/2 cup FRESH bread crumbs, from about 4 slices bread. I used sour dough and pulsed the slices in the food processor to make crumbs
  13. Take 1/2 cup sjredded sharp cheddar cheese
  14. Get 2 tbsp grated romano cheese
  15. Take 1 tsp cajun seasoning
  16. Prepare 1 1/2 tsp mayonnaise, for brushing
  17. Take 4 slices of bacon, cooked until crisp
  18. Prepare BUTTER DRIZZLE
  19. Prepare 4 tbsp salted butter, melted mixed with 1 reaspoon fresh lemon juice
  20. Take SERVING SAUCES
  21. Get 1 recipe Hollandaise Sauce, recipe attached in direction step #9
  22. Take 1 recipe Creamy Mustard Sauce, recipe attached in step #9
  23. Prepare melted butter
  24. Make ready lemon wedges,

Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup. This paleo cod recipe is a fantastic sheet pan meal using just one dish to cook (and clean) with loads of flavour for a complete, balanced meal. This is a healthy sheet pan meal featuring tender and budget-friendly cod, plus roasted Brussels sprouts and juicy, charred cherry tomatoes. Rinse the cod fillets and pat dry.

Instructions to make Roasted Spice Crumbed Cod Fillets:
  1. Preheat oven to 425. Butter a baking dish large enough to hold fish in one layer
  2. In a small skillet, melt the 1 tablespoon butter, Add celery, shallot, jalapeno, garlic, pepper and salt. Cook until just tender 3 to 4 minutes
  3. Add wine and cook.until almost gone, add cream.and lemon and remove from heat and cool
  4. In a bowl combine bread crumbs, cheeses, and cajun seasoning. Add cooled vegetable mixture and combine.
  5. Place fish on prepared baking pan. Brush with the mayonnaise.
  6. Press crumb mixture evenly on fish
  7. Add butter / lemon drizzle evenly over crumbs. Bake 10 minutes, then add bacon and cook 5 more minutes until fish is just cooked through. Serve with Hollandaise Sauce, recipe attached below, melted butter and lemon wedges - - https://cookpad.com/us/recipes/355807-creamy-mustard-sauce - https://cookpad.com/us/recipes/360436-classic-hollandaise-sauce

Cod with Crumb Crust and Baked Potatoes. Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. This was okay but I think it may have been better is the fish had more of a kick to it – maybe add some garlic or other spice. A wide variety of cod fillets loins options are available to you, such as part, variety, and certification. Cod fillets can be roasted in the oven which helps to concentrate the flavor, poached in a flavorful court boullion, or braised in white wine.

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