We are so looking forward to trying other recipes. All together an excellent meal!Absolutely love this recipe and have made it countless times! Thanks!Thanks so much for sharing, Maria!
My family says this is the best fish they have ever had and they don’t want any other!
It would still be quick, so just watch for it to cook through.FABULOUS flavor.
I didn’t have coriander so used curry powder instead. I “deglaze with a splash of white wine and about a half a cup of home made chicken stock before returning fish and butter mix….works greay, adds a touch of flavor. The cod is lightly coated with a spiced flour mixture with When I make this baked cod recipe, I don’t typically have leftovers. Baked only 8-9 min.A bright, delightful hit with my entire family! Now i’m looking at more of your creations! Easy to make with on-hand ingredients! excellent!Then tell us. Thanks for sharing, Ashley!Hi Suzy, I’m new to your site and soon as we saw this recipe I knew we had to try it. Prepared Greek style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. I can’t say enough good things about this recipe. !Thank you, Beverly, for taking the time to share this with us. There won’t be and if there were I would flake into a salad the next day. Thank you so much for sharing this with the world. A great and easy way to prepare fish.The fish was crispy and flaky and the sauce was a perfect match with the fish. Spoon this mixture onto one side of each fillet and sprinkle with the rice flakes.Melt the butter with the olive oil in a large skillet over low heat. We loved the crispy flakes on one side of the fish.
He said it didn’t taste like he was eating fish, as the sauce and flakes enhanced the flavors. Please join me and our growing community! You have a great site and you recipes are full of facts and information. My only comment was about the very sharp lemon flavour. You can find me daily here…This cod was perfect, flavor great and cooks to perfection. It was delicoius!!! The bite of the ginger wasn’t overpowering and was so pleasing with the citrus. Attach it below.
Receipe does not need to be changed at all. We didn’t have parsley, so used basil from the garden and it turned out fantastic. yummyI’ve made this several times. You should have about 1 cup. The technique—crisping just one side of the fish, then laying the fish, crisp side up, in a small amount of sauce—is borrowed from noted chef Gray Kunz and is a real winner.
Taste the sauce and adjust the salt and sweetness accordingly.Whisk the egg and flour until smooth and add a generous pinch each salt and pepper.
Used scallions instead of chives on top.
I saw a question about leftovers. Thanks.Hi Helen.
I’m telling everyone about youMichael!
Serves it with Turmeric rice and your Easy Traditional Greek Salad which was also a big hit! We are so looking forward to trying other recipes.
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