Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1/4 cup honey
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together honey, lemon juice, olive oil, minced garlic, salt, and black pepper.
3. Place the cod fillets in a baking dish and pour the honey-lemon mixture over them, making sure they are coated evenly.
4. Cover the baking dish with aluminum foil and bake for 15-20 minutes or until the cod is cooked through and flakes easily with a fork.
5. Remove the foil and broil the cod for 2-3 minutes until the top is golden brown.
6. Garnish with chopped parsley and serve with lemon wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 360mg
Carbohydrates: 16g
Sugar: 14g
Protein: 28g
Substitutions for ingredients:
- Instead of cod, you can use any white fish such as haddock, tilapia, or halibut.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- You can use lime juice instead of lemon juice.
Variations:
- Add some chopped fresh thyme or rosemary to the honey-lemon mixture for extra flavor.
- Top the cod with some sliced lemons before baking for a more citrusy taste.
- Add some red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to coat the cod fillets evenly with the honey-lemon mixture to ensure they are flavorful.
- If your cod fillets are thicker, you may need to bake them for a few extra minutes.
- To prevent the cod from sticking to the baking dish, you can lightly grease it with some cooking spray.
Storage instructions:
Leftover cod can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cod, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cod on a bed of rice or quinoa for a complete meal. You can also add some steamed vegetables such as broccoli or asparagus on the side.
Garnishes:
Garnish the cod with some chopped fresh parsley and lemon wedges.
Pairings:
This honey-lemon baked cod pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes
- Steamed green beans or asparagus
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the cod is not cooked through after the recommended baking time, you can bake it for a few extra minutes until it flakes easily with a fork.
- If the honey-lemon mixture is too thick, you can add a splash of water or lemon juice to thin it out.
Food safety advice:
Make sure to cook the cod to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Honey and lemon are commonly used in Mediterranean cuisine, where seafood is a staple. This recipe combines these two ingredients to create a sweet and tangy glaze for the cod.
Flavor profiles:
This honey-lemon baked cod is sweet, tangy, and savory. The honey adds a touch of sweetness while the lemon juice adds a tangy flavor that complements the mild taste of the cod.
Serving suggestions:
Serve this honey-lemon baked cod as a main dish for a weeknight dinner or as a light lunch.
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