Best 4 Rosemary Cod With Lemon Recipes

**Rosemary Cod with Lemon: A Delightful Symphony of Flavors**

Prepare to embark on a culinary journey with our rosemary cod with lemon recipe, a delectable dish that tantalizes the senses with its aromatic blend of herbs and zesty citrus. This recipe presents a perfect balance of flavors, textures, and colors, making it an impressive choice for a special occasion or a cozy weeknight dinner. Indulge in the tender, flaky cod fillets, infused with the vibrant essence of rosemary and the refreshing brightness of lemon, while the crispy skin adds a delightful textural contrast. Accompanying the cod is a medley of roasted vegetables, each contributing its unique flavor and color to the dish. Carrots, potatoes, and zucchini are roasted to perfection, caramelizing their natural sugars and enhancing their sweetness. The vegetables absorb the savory flavors of the cod and the herbs, creating a harmonious symphony of tastes.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED COD RECIPE WITH LEMON AND GARLIC

Baked Cod Recipe with Lemon and Garlic image

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Provided by Suzy Karadsheh

Categories Entree

Time 22m

Number Of Ingredients 12

Ingredients

1.5 lb Cod fillet pieces, (4-6 pieces)
1/4 cup chopped fresh parsley leaves
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, (minced)
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper

Steps:

Preheat oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving

LEMON & ROSEMARY CRUSTED FISH FILLETS

Lemon & rosemary crusted fish fillets image

Use up leftover bread in this crispy topping to liven up white fish

Provided by Good Food team

Categories Dinner

Time 20m

Number Of Ingredients 5

Ingredients

4 white fish fillets (hake is sustainable)
2 rosemary sprigs, leaves chopped, or 1 tsp dried
50g bread (about 2 slices), torn into pieces
zest 2 lemons , plus wedges to serve
1 tbsp olive oil

Steps:

Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with buttered new potatoes and lemon wedges for squeezing over.

Nutrition Facts : Calories 184 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 26 grams protein, Sodium 0.51 milligram of sodium

FISH FILLET WITH ROSEMARY

Fish Fillet with Rosemary image

Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 2 servings

Number Of Ingredients 11

Ingredients

1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
Coarse salt
Freshly ground black pepper
3 tablespoons all-purpose flour, preferably Wondra
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced (about 1 tablespoon)
1/4 cup Italian white wine, or dry vermouth
2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
1 tablespoon unsalted butter
1 lemon, cut in wedges for garnish

Steps:

Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.

ROSEMARY COD WITH LEMON

ROSEMARY COD WITH LEMON image

Categories Fish Bake Dinner Healthy

Yield 3-4 People

Number Of Ingredients 6

Ingredients

3 Cod filets
Rosemary
1 Lemon
Salt
Pepper
Spinach leaves(enough to cover filets)

Steps:

Pre-heat the oven to 350. Place the filets on a "cookie" sheet, and take a lemon wedge and spray each filet with the lemon juice. take the Rosemary and season to your preference. Take the spinach and cover each filet with the leaves, make sure to cover every inch with the leaves. Place the filets in the oven for 7 minutes. Take the filets out and remove the basil and put to the side of the sheet. Season each filet with Salt and Pepper. Place back in the oven and leave until the filets flake easily (another 3-5 minutes for fresh fish). Remove the fish and season to taste with more lemon juice. You can have a side of spinach or asparagus with this.

Tips:

Select fresh cod fillets with firm flesh and a mild, briny aroma. Look for fillets that are opaque in color and free from any discoloration or blemishes.
Pat the cod fillets dry with paper towels before cooking to remove excess moisture. This will help the fillets crisp up nicely in the pan.
Season the cod fillets generously with salt and pepper before cooking. This will help enhance the natural flavor of the fish.
Use a nonstick skillet or a well-seasoned cast iron skillet for cooking the cod. This will help prevent the fish from sticking to the pan.
Cook the cod fillets over medium heat until they are cooked through. The fish is cooked when it flakes easily with a fork.
Serve the cod fillets immediately with lemon wedges, roasted vegetables, or a simple green salad.

Conclusion:

Rosemary cod with lemon is a light and flavorful dish that is perfect for a weeknight meal. The cod is cooked to perfection and the lemon and rosemary add a bright and herbaceous flavor. This dish is also very easy to make and can be on the table in under 30 minutes. So next time you're looking for a quick and easy seafood dish, give rosemary cod with lemon a try.