A great seafood meal is only a few minutes away with this incredible Zesty Citrus Cod recipe! Featuring perfectly flaky cod infused with citrus juice, this stunning baked cod recipe will delight your family and friends!
Citrus Cod Recipe
Ingredients you will need:
- 1 to 2 lb. cod fillet
- 3 limes, zest and juice
- 1 lemon, zest and juice
- 1 can frozen orange/pineapple juice concentrate, thawed
- 1/2 sweet onion, fine dice
- 4 oz. honey
- 2 tablespoons Italian seasoning
- 2 tablespoons season salt
- 3 oz. Panko bread crumbs
- 1/2 stick butter
Preheat oven to 350 degrees. Peel the zest from 1 lemon, dicing the zest afterwards.
Remove seeds from lemon and place diced zest in a small bowl. Squeeze lemon juice into bowl.
Peel and dice the zest of 3 limes as you did the lemon.
In the same bowl as the lemon juice and zest, add the lime zest and squeeze the lime juices as you did the lemon.
Add thyme to bowl.
In a pan, place cod pieces. Lightly season the pan if it is made of metal. Lightly cover with juice, saving some for later.
Cover cod in Panko bread crumbs.
Pour more sauce over cods and in pan, saving some.
Add several slices of butter to top of cod. Bake in oven for 15 – 20 minutes or until cod is golden brown.
Heat remaining sauce over medium heat, stirring so it doesn’t burn. Once cod is out of the oven, coat with heated sauce.
Serve and enjoy!
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Cod is one of the most commonly consumed fish. There are different types of cod, with the most prominent being Atlantic cod and Pacific cod. They’re a wonderful source of nutrients such as vitamin A, vitamin D, and omega-3 fatty acids, and is eaten all across the world.
Zesty Citrus Cod Video Recipe
Citrus Cod Video Transcript
Hi, I’m Chef Ted, I’m here in the Rada Cutlery kitchen, and today I’m going to make a citrus herb cod. A lot of recipes call for using the zest from lemons and limes and oranges. I’m going to show you an easy way to use the Rada Peeling Paring Knife to take the zest off a lemon. For safety, I like to take a little bit off the bottom, square it up, and make it so it doesn’t roll around as much.
What you want is the color, but not the white part underneath. The pith is bitter, whereas the yellow is really sweet and flavorful. You just try to get as much of the color and as little of the white part as possible. I’m going to use the Rada French Chef Knife and cut it as thin as possible. And because you actually are using the side, you want to make sure that you wash the fruit really well before you zest it.
I’m also using the juice out of this lemon. So I cut them in half. Some of them have a lot of seeds, some of them don’t have any seeds. I always try to pick out as many seeds as I can. Then the way I do it is I just squeeze it with one hand into the bowl, letting juice run out between your fingers. Then I’m going to take the zest from a lemon and 3 limes. Don’t be afraid to change that up and use whatever you have on hand. You can use oranges, limes, anything citrus. I’m going to add a little bit of thyme and then mix that up again.
I’ve got a couple cod portions here. I’m going to dry them off and I’m just going to put a little bit of the mixture down. Make a little bed for it to sit on. Put the cod in, close together, but not touching. Drizzle a little bit of this over the top. I’m just going to lightly gust these with Panko bread crumbs. Put some sauce around it. We’ll reserve the rest of the sauce. Cut up a little bit of butter, 3 pats. Lay them on top. Then we’re going to the oven with it.
Now we’ve got some of the sauce that we reserved and I am just heating it up at medium heat. I’m stirring it so it doesn’t burn. We’re going to plate the cod. And we’re going to add sauce. There you have my citrus herb cod, very easy, one pan in the oven type dish. I hope you enjoy!
End of Video Transcript