Instead of serving your normal frozen fish sticks, try this simple to make lemon baked cod. You and your kids will think it is lightly fried with the buttery, lemon crust. Plus, there are not any eggs used to coat the fish.
I highly recommend adding some fresh lemon zest and a pinch of truffle salt. They both enhance the flavor and balance the dish. Use your best sea salt if you do not have Truffle salt.
You can easily prep this cod dish in five minutes. Then all you need to do is pop it in the oven and let it bake. The recipe calls for 25-30 minutes but I used convection and the fish was flaky after 18 minutes.
If you like a really crispy fish, turn your oven on broil for several minutes until the fish is a golden brown. Make sure you watch the fish while it is broiling so you do not burn the top!
I have not tried a gluten-free version for this cod recipe so if you try one and love it, please comment below. I am sure my friend at Stir It Up can come up with a gluten free “batter” if you need one.
1) Preheat the oven to 350 degrees. Place the 4 tablespoons of butter in an oven safe, wide bowl and place in the oven to melt.
2) Mix the 1/4 cup of flour and 1/2 teaspoon of sea salt together on a plate or wide bowl. The plate will allow you to have more room to coat the cod.
3) Zest the lemon and then cut the lemon in half and remove the seeds. Squeeze the juice from the lemon and hopefully you have 2 tablespoons of freshly squeezed lemon juice. Grab another lemon if you are short.
4) Cut the cod into smaller portions if you were given one large filet.
5) Remove the melted butter from the oven and add 2 tablespoons of lemon juice. Dip the fish into the butter and coat all sides. Then place the fish in the flour and lightly dust all the sides.
6) Place the fish in a pie or small casserole dish. Pour any left over butter over the fish. Add a pinch or two of paprika. Bake in the oven for 25-30 minutes with a conventional oven and 18-22 for a convection oven. Broil the fish on high for several minutes if you want a crispy crust.
7) Serve warm with some steamed vegetables. Add a pinch of truffle or sea salt and a little lemon zest for the extra vitamin C. The buttery, lemon flavor is perfectly balanced with the black truffles. Garnish with some parsley or thyme.
For dessert, we bought a Meyer lemon tart with milk meringue and lime glaze from HH Desserts. Sorry, I do not have this recipe to share!
*** This recipe was slightly adapted from the original recipe on food.com.