Roasted cod with butter and lemon, surprising recipe suitable for beginners
Last Updated on
Total: 25 min Diners: 4
Cod is a tremendously versatile fish. It can be roasted, grilled, cured, fried and almost anything you can think of. And even more if the cod has been previously salted, because this salting allows us endless possibilities as it holds the texture and gives us a very deep flavor. We can put it next to a powerful sauce and it works wonderfully. We have it very rooted in Spain.
On this occasion, we go with an easy cod recipe that reinterprets the mythical sole “a la meuniere” with its butter and lemon but explores more herbs and spices and also a little garlic included and also fresh parsley. The meuniere is simply a way of pan-frying the sole, fried in butter and then finished with that squeeze of lemon that helps the whole dish not to be too heavy.
Of course, this recipe could also be made with amberjack (or lemon fish), with sea bass, with hake or even with some oily fish – which amberjack is also – such as sardines or mackerel. On the side, the perfect accompaniment would be a salad or some baked potatoes or some lightly seasoned rice or even some grilled Vegetable Recipes.
It is a hearty dish, which would almost be worth as a unique dish because it involves a breading and also the butter part. It’s not light, but the lemon takes care of alleviating that feeling. The spices also help and could be changed or added by those that each one considers, to the taste of the one who is going to enjoy it.
If you have any leftovers, you can later crumble them and turn them into delicious fritters or into a kind of golden cod or spiritual cod or end up in an empanada, in a succulent sandwich or even in a cod omelette. And if you like the taste of lemon in the dish, you should not miss the lemon chicken thighs or the lemon sirloin escalopes, very much in line with Italian cuisine.
Baked cod with butter and lemon
. Cod with butter and lemon Clara Villalón
Ingredients
. Cod loin, 4 portions of 200 g Butter, 100 g Flour, 100 g Sweet paprika, 1 teaspoon Garlic powder, 1/2 teaspoon Celery salt, 1 teaspoon Ground black pepper, 1/2 teaspoon Extra virgin olive oil, 2 tablespoons Garlic clove, 2 pc Lemon, 1 pc Fresh parsley, 2 tablespoons Salt, c/s Mild olive oil for frying, abundant quantity
Step 1
Melt the butter carefully. In a ladle or also in the microwave, you have to be careful because butter explodes easily. It is always advisable to melt it in the defrost function because this way the heat hits it more gently.
Step 2
Mix the melted butter with a couple of tablespoons of oil, also add a couple of tablespoons of lemon juice and mix well with a pinch of salt.
Step 3
Mix the flour with the sweet paprika de la Vera to which we can also add some hot paprika. Add the black pepper, celery salt, garlic powder and mix.
Step 4
Cut the pieces of cod loin into portions of approximately 180-200 grams. Dry the cod very well with the help of a paper towel.
Step 5
Dredge each portion of the cod in the butter and lemon mixture and then dredge in the flour with the spices. Fry each piece of cod in plenty of very hot olive oil. We want it to brown quickly on the outside, not to cook on the inside. When it is browned on both sides, remove to a tray suitable for the oven.
Step 6
Peel and chop the garlic cloves into slices and add them to the rest of the melted butter that we had before. Also add the chopped parsley. Sprinkle the cod with all this butter mixture on top.
Step 7
Put in the preheated oven at 200ºC for approximately 7 minutes, just enough to brown on top a little and finish cooking inside. We do not want the cod to overcook because it would be too dry. The time will depend on the thickness and size of the piece we are roasting, it is not the same a portion of the central loin (thicker) that the final tail (very thin).
