Red Lobster® Nantucket Baked Cod Recipe #221240
Todd Wilbur- TSR: Menu description "a flaky white fish backed with fresh tomatoes & parmesan, served with rice"
30 min | 10 min prep
SERVES 2
- 1 1/2 lbs fresh cod fish fillets
- 1 tablespoon butter
- 1/2 lemon, juice of
- 2 small tomatoes
- 2 tablespoons grated parmesan cheese
Spice Blend
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 dash black pepper
- 1 dash cayenne pepper
- Combine all spices in a small bowl and set aside.
- Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
- Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
- Arrange 2 to 3 tomato slices over top of each fillet.
- Sprinkle grated parmesan cheese over each tomato slice. Each slice should be about half covered.
- Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
- Serve two pieces of fish per serving with rice on the side.
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5 stars