191 Reviews

This was the best fish I have ever cooked. However next time I would use less salt. It was a little soggy, but that did not hurt the flavor at all.

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aharris919_8160671 February 21, 2012

I loved this! I follwed the recipe but took some advice from previous reviews. I used Ritz Crackers for breading, used real lemons and dipped my fish in the butter lemon mixture. I also cooked the fish a little longer for crispier crust. I like lemon taste so I also made some white rice with butter and lemon. DELICOUS! My husband said it was a keeper! I served the fish atop the rice with asparagus sauteed in garlic and olive oil!

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thereis2much January 15, 2012

My parents are norwegian and this is exactly how my mom makes fish except she fries it instead of baking. I definitely prefer using butter and the flavor was perfect. I will try asmooch22's tip next time. Thanks

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afidje January 12, 2012

Super delicious!

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deecheri January 07, 2012

Very simple, elegant recipe. I used a fresh lemon and wondered about the call for dipping the fish in flour after the butter/lemon mixture. Fine if I was frying the Cod, but I was leery about baking it with the flour. Sure enough - even though the Cod was perfectly cooked - the flour taste was a bit of a negative (a 2 star negative) in the baking method. I did fried zucchini using Panko and wished I would have done the same with the Cod. My suggestion - skip the flour.

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BBCamerata December 29, 2011

I made this recipe like it said and I did notice the mushiness and so did my daughter. I think the flour soaks up too much of the butter and makes the fish heavy. It was good but next time I'm going to omit the flour. The taste was really good and I will make this again.

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emmajake December 14, 2011

My husband isn't crazy about fish but he loved this, and I did too. Couldn't be easier!

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***chef katie*** December 13, 2011

I really liked the lightness of this recipe. It did not overpower the fish at all. I did mix a few breadcrumbs in the flour as, I wanted a bit of crunch. I also baked this at 425 for 15 minutes and then broiled it. I believe this allowed the fish to be less mushy as other members stated that it could be.
Thank you for sharing a light and easy dish for fish!!

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Bellablue November 05, 2011

This was wonderful! I'm not a big fish eater but our freezer is packed and I was looking for something to cook to make some space. I found some cod and found this recipe. This was so easy and tasted so good. My cod hadn't thawed completely so I ended up baking for 45 minutes. A definate Keeper!

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Katsuharsh October 19, 2011
Lemon Baked Cod