Best 4 Bruschetta Topped Baked Cod Fish Recipes
**A delightful culinary journey awaits with our baked cod fish topped with bruschetta, a harmonious blend of flavors and textures.**
This delectable dish features tender, flaky cod fish, expertly baked to perfection, complemented by a vibrant bruschetta topping. Savor the symphony of flavors as the tangy tomatoes, aromatic basil, and savory garlic dance upon your palate. Elevate your meal with a medley of side dishes, including a refreshing green salad, roasted vegetables, or a creamy risotto. Embark on a culinary adventure with our curated collection of recipes, promising an unforgettable dining experience.
COD WITH ITALIAN CRUMB TOPPING
This recipe is a good, low-fat, and quick cod recipe.
Provided by dakota kelly
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
- Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
- Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 7 g, Cholesterol 38.8 mg, Fat 2.9 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 147.7 mg, Sugar 0.6 g
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. 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 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
BAKED COD FISH WITH ANISE
This is an excellent way to cook fish with simple vegetables and eat it with plain rice. The recipe below is for the cod fish and also how to cook the rice in the microwave, quick and easy. This dish is simple, easy to make and delicious! I used a 9 x 13 baking glass dish to cook the fish in the oven.
Provided by SummerBud
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cod Fish with Anise cooking instruction:.
- Slice the onion and the anize (french cut style) and mix in a bowl.
- Arrange half of the sliced vegetables at the bottom of glass dish and dash with salt and pepper.
- Then layer the cod fish on top, and then spread the rest of the sliced vegetables on top of the fish.
- Cut the lemon and squeezed all over and dash with salt and pepper. Take two tablespoons of the butter and drop small pieces at different area of the dish.
- Put 3 tbsp of Olive oil and cover with foil bake for 45 minutes to 1 hr at 350°F There should be enough juice when this is done to put over the rice.
- Rice - cooking instruction:.
- Put 1 cup of rice in a microwavable dish with a flat bottom. Make sure the dish is deep enough as rice will double in size. First, rinse the rice with cold water to remove the starch. Add two cups of water, make sure the rice is evenly spread out. Spread it evenly with your fingers. Put in the microwave (uncovered) for 25 minutes. Remove from microwave once cooked and mixed with spoon to loosen the rice, then cover with a lid. Let it cool for 5 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 517.9, Fat 18.9, SaturatedFat 5.6, Cholesterol 114.6, Sodium 173.1, Carbohydrate 41.4, Fiber 3.3, Sugar 1.6, Protein 45.5
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your bruschetta-topped baked cod will taste. Look for plump, juicy tomatoes, ripe avocado, and fresh herbs.
- Make your own bruschetta: It's easy to make your own bruschetta, and it tastes much better than store-bought. Simply toast some baguette slices and top them with tomatoes, olive oil, garlic, and basil.
- Don't overcook the cod: Cod is a delicate fish, so it's important not to overcook it. Cook it just until it flakes easily with a fork.
- Serve immediately: Bruschetta-topped baked cod is best served immediately after it's cooked. The bruschetta will get soggy if it sits for too long.
Conclusion:
Bruschetta-topped baked cod is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover bruschetta. With its crispy bruschetta topping, flaky cod, and creamy avocado sauce, this dish is sure to be a hit with your family and friends.
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