parmesan crusted baked cod with lemon cream sauce
(1)
I had been looking for lemon cream cod recipes and never found one that was that great. Most were overpowering with lemon. I started working with various recipes and made one of my own to make it lower fat for my own dietary needs. I am including in this recipe the lower fat items I used as a substitution. It turned out so fantastic I just had to share!
(1)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For parmesan crusted baked cod with lemon cream sauce
- COD INGREDIENTS
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6frozen or fresh cod
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1 cpanko bread crumbs
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1 cparmesan cheese
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4 Tbspunsalted butter or i can't believe it's not butter
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3 Tbspfresh lemon juice
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1 Tbspchopped fresh parsley
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salt and pepper, to taste
- SAUCE INGREDIENTS
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1 Tbspunsalted butter or i can't believe it's not butter
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1 tspminced garlic
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1 Tbspflour
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1 1/2 cblended low-fat cottage cheese and skim milk to get heavy cream consistency or heavy cream
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1 tspgrated lemon zest
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1 Tbspchopped fresh parsley
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salt and pepper, to taste
How To Make parmesan crusted baked cod with lemon cream sauce
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1Preheat oven to 425 degrees F. Lightly grease a baking dish (9x13).
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2In a medium bowl, mix bread crumbs, Parmesan, butter, mayonnaise, lemon juice, and parsley.
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3Pat the fish dry with paper towels. Arrange them in a baking dish and season with salt & pepper.
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4Spread the breadcrumb mixture over the top of each filet. Press the mixture onto the filet to coat the fish.
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5Place in the oven and bake for 10-12 minutes until the coating is bubbly and almost cooked through.
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6Next, turn the oven to broil. Broil the fish until the coating is golden brown and crispy. I did not do this step, my oven is also an air fryer. I covered my air fryer tray with foil and transferred the fish onto the air fryer tray and air fried at 400 degrees for 5 minutes.
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7Remove from the oven and serve with the lemon sauce.
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8FOR THE SAUCE: Melt the butter in a medium sauce pan on medium heat.
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9Add in the garlic and cook for 1-2 minutes.
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10Add in the flour and cook for an additional minute
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11Whisk in the cream and cook until it slightly thickens. Stir in the lemon zest and allow it to simmer a few more minutes. Because I was using a cottage cheese and skim milk blend, I had to keep whisking and keep it moving. The sauce was very easy to break.
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12Remove from heat and stir in the parsley, salt, and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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