Recipe by LuuvBunny
This is an Emeril Lagasse recipe I found on the Food Network site.I wanted to do something different with some fresh cod that I had.This is,honestly the best baked fish recipe I have ever tried.I have just printed off a load of copies for friends.It is so tasty with ingredients that most people already have in their cupboard. I used the 2 tbsp of butter that the recipe called for but it could easily be reduced to even just 2 tsp.
- 9.85 ml spices (Baby Bam-recipe follows)
- 4 (907.18 g) cod fish fillets (or flounder, sole,scrod, or whitefish)
- 0.59 ml white pepper
- 4.92 ml minced garlic
- 14.79 ml chopped fresh parsley
- 9.85 ml Worcestershire sauce
- 118.32 ml unsalted butter, softened at room temperature
- 44.37 ml paprika
- 29.58 ml salt
- 29.58 ml dried parsley
- 9.85 ml onion powder
- 9.85 ml garlic powder
- 4.92 ml ground black pepper
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 4.92 ml dried thyme
- 2.46 ml celery salt
Directions See How It's Made
- In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
- Position rack in center of oven and preheat the oven to 375 degrees F.
- Season each fish fillet with 1/2 teaspoon of the Baby Bam.
- Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
- Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3times inward to seal the sides of the pouch.
- Repeat with the remaining fish fillets.
- Lay the pouches on a baking sheet and place in the oven.
- Bake for 20 minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam--keep your face away!
- Serve immediately.
- Baby Bam:.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
- Yield: About 3/4 cup.