Cod Fillets With an Asian Lemon Curd Glaze

Submitted by Rita1652

"Light and refreshingly not overly sweet. Use store bought or make my Lemon Curd Recipe #61278."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• Glaze topping

• 1 teaspoon fresh grated ginger
• 1⁄3 cup prepared lemon curd
• 1 teaspoon soy sauce
• 1 teaspoon rice wine vinegar
• 2 scallions, sliced
• 1 tablespoon chopped parsley

• Fish

• 2 tablespoons butter
• 1 1⁄2 lbs cod fish fillets (cut into 4)
• salt and pepper (to season)
• 2 tablespoons flour

directions

1. Mix the 6 ingredients for the glaze topping, set aside.
2. Season fish with salt and pepper dust with flour.
3. Heat butter over mediun heat till butter stops sizzling and start to turn tan. Add fillets just to brown on both sides.
4. Top each fillet with all the glaze and place in a 350 degree oven for 15-20 minutes. Just till it flakes.
5. Remove fish and place 1/3 cup water in pan to deglaze and stir and reduce till thickened. Pour over fish.
6. Nice served over rice.

Reviews

[394mm493]

Simple, fast, and delicious: What more could you ask for? I should mention that we didn't deglaze the pan for additional sauce. The fish was so nicely glazed right out of the oven that we didn't feel the need. Thanks, ~Rita~, for a real winner.

 

[Geema]

I did a very dangerous thing. I served this dish to 6 dinner guests without trying it first. But, I had no worries since RitaL's recipes are almost always trustworthy. Everyone raved, and I now have a reputation among these new friends as a great cook! Thank you Rita. I kept the fish in the skillet, just covering them after browning and spreading with the yummy lemon curd sauce. Please use the fresh grated ginger if you can, it makes such a difference. However, I confess to using store bought lemon curd and it worked just fine. This dish came together, after making the sauce earlier in the afternoon, in just about 10 minutes from start to finish, so it gets 5*s for ease of preparation as well as for flavor and appearance...a perfect recipe! My Thai Coconut Rice recipe #63446, and some sesame stir fried pea pods and shitaki mushrooms were nice accompaniments. I highly recommend this recipe!

 

[Aunt Cookie]

Wow, Rita...this is one great recipe! It was so easy to put together, and the results look and taste like I made an enormous effort. As an added bonus, it was sweet enough that I don't feel like I need dessert now. :) Thanks for sharing this one! I'll bet I use the rest of my jar of lemon curd to make this recipe a few more times.

 

[Debbie R.]

One of the best dishes I've ever had in my life, and certainly the best fish dish. Even DH, who does not like fish, wanted seconds on this. Just outstanding! I didn't salt the fish because I figured the soy sauce had enough sodium. Also used a couple shakes of ginger powder instead of fresh ginger. Made the mistake of starting out to use margarine, and discovered it has too much water in it. I added just a little oil and hence it managed to brown and still have a buttery taste. Next time, I will use real butter as I want to try the browned butter taste. Thank you for this wonderful dish!

 

[Mike M.]

Actually I used the lemon curd recipe twice, with snapper rather than cod and with grilled chicken breast. Both were quite good. The snapper version used the recipe as stated. For the chicken, I put the lemon curd mixture on top of the grilled chicken rather than in the oven. The mixture melted nicely. For the chicken version I used fresh basil rather than parsley; much better!!. Also if you want to make the mixture more savory use a little extra soy and rice wine vinegar.