1. GREEK-STYLE BAKED COD WITH LEMON AND GARLIC
1.5 lb Cod fillet pieces (4-6 pieces)
5 garlic cloves, peeled and minced
1/4 cup chopped fresh parsley leaves
Lemon Juice Mixture
5 tbsp fresh lemon juice
5 tbsp Private Reserve extra virgin olive oil
2 tbsp melted butter
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
Preheat oven to 400 degrees F.
Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.
2. PARMESAN CRUSTED TILAPIA
3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped parsley
1/4 teaspoon salt (optional)
1 tablespoon extra virgin olive oil
4 tilapia filets (about 4 oz each)*
lemon, cut into wedges
Preheat the oven to 400ºF. Line a baking sheet with foil.
In a shallow bowl, mix together the Parmesan, paprika, parsley and salt. Drizzle the tilapia with the olive oil, then dredge in the cheese mixture, pressing it in lightly with your fingers if necessary. Transfer to the baking sheet.
Bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with the lemon slices.
3. BROILED SALMON WITH HONEY AND GARLIC
1 2-pound salmon filet
4 garlic cloves, minced
1/3 cup honey
1 tablespoon lemon thyme leaves, plus more sprigs for garnish
3 tablespoons vegetable oil, divided
kosher salt & freshly ground black pepper
Preheat broiler to high, setting your top rack 5-6 inches under the heat source.
Place salmon on a baking sheet lined with foil. Drizzle with 1 tablespoon oil then season liberally with salt and freshly ground black pepper (go heavy on the pepper if you like).
Place on rack under preheated broiler for five minutes (keep door closed).
Meanwhile, mix together minced garlic, honey, thyme leaves and 2 tablespoons oil.
Remove salmon from oven and drizzle honey mixture over salmon, using a heatproof brush to spread over entire salmon. Place back in oven for another 5-10 minutes or until salmon is cooked through (cooking time depends on the thickness of your salmon).
Remove from oven and spoon over any melted honey mixture back onto salmon. As it cools, the honey mixture will thicken so continue spooning over at least once or twice during the first five minutes it's out of the oven. Slice into four servings and serve with a few lemon thyme sprigs on each piece.
4. EASY BAKED FISH RECIPE
3/4 cup shredded Parmesan cheese
1/3 cup butter, softened (plus more for greasing dish)
1/4 cup mayonnaise
3 TBSP lemon juice
1/4 cup chopped green onions
1/4 tsp salt
1/4 tsp black pepper
2 tsp freeze dried dill (optional)
2 dashes Tabasco sauce
2 lbs skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)
Pre-heat the oven broiler; Grease 9x13" baking dish with thin coat of butter.
Mix together Parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & Tabasco in small bowl until well blended.
Arrange fish in a single layer in baking dish.
Broil fish for 8 minutes or until it flakes with a fork.
Remove from oven and carefully spread Parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.