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Perfect 12 Baked Cod

Perfect 12 Baked Cod

Perfect 12 Baked Cod

I had been wanting to test this recipe for some time and that fish told my inner cook “the time is now!”.  I brought them home and roasted them in a hot oven, just like the recipe from allrecipes.com said to do. Oh my gosh, these cod loins were so delicious that the recipe is now in my recipe hall of fame file. And that’s an awesome testimonial, considering recipes don’t make it to that file anytime soon. I call this perfect 12 baked cod even though the recipe is named perfect 10.  Get it?
Oh and by the way, as I was waiting for my order, a lady came up to me who said she knew me from TV, the newspaper and this blog.  “My name’s Pat”, she said. Pat is from Ireland. She was purchasing hake that day. “Another good way to cook the cod is just lightly flour it, season with salt and pepper and cook in a little Kerry Gold butter. Squeeze on some fresh lemon juice and you will love it”, she told me. The store carries Kerry Gold Irish butter, so I bought some of that too. That’s how I’m going to cook the fish today. Meanwhile, here’s my adaptation of the recipe for the baked cod.

Perfect 12 baked cod

1 cup butter crackers, crushed

1 stick melted butter, 4 oz.

Thick cut skinless cod loins – I had a generous 1-1/2 pounds

1/3 cup dry white wine

Lemon juice

Chopped Parsley

3 green onions, sliced – both white & green part

1 lemon cut into wedges

Preheat oven to 400 degrees

Stir buttery round crackers into  3 tablespoons melted butter.

Pour rest of butter in oven safe baking dish. Put cod in dish and turn to coat both sides in butter. Bake 10 minutes.

Pour wine and juice over fish, then top with cracker mixture. Bake about 10 minutes more, until it flakes with a fork.

Sprinkle with parsley and green onions. Serve with pan juices and lemon wedge.

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