Baked Cod with Lemon Butter Sauce
Cooks.com
1 lb Cod fillets (you could also use Northern, Pollock or similar fish)
1/4 c melted Butter
2 tsp Soy Sauce
2 tsp Lemon Juice
1 tsp Lime Juice
1/4 tsp Salt
1/8 tsp Pepper
1 clove Garlic, minced
1/4 tsp crushed Red Pepper
Place fish fillets in a small baking dish. Combine remaining ingredients in a small bowl and pour over fish. Cover dish with foil. Bake at 400 degrees for about 30 minutes. Baste fish once or twice while baking.
I’m not a big fan of fish sticks. Mainly because the ones you get from the freezer section at the grocery store have way too much breading and of course, the fact that I don’t like fish. I thought I’d try to make some from scratch. I got this recipe on a cooking message board but I don’t remember which one. I’m using Cod fillets but any firm white fish will work. I’ll be serving these with my homemade coleslaw.
Homemade Fishsticks
Pam Cooking Spray
1/2 cup Plain Bread Crumbs
1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/2 cup All-Purpose Flour
1 egg, beaten
1 lb thick white fish fillets (cod, scrod, or halibut), cut into 3/4″ x 2″ pieces
Heat oven to 450 degrees. Line two baking sheets with foil; spray with Pam.
In a shallow bowl, combine bread crumbs, salt, paprika and garlic powder. Place flour in a second bowl and egg in a third.
Coat fish pieces 1 at a time. Dip first into flour, then into egg, then into crumb mixture. Gently press crumbs onto fish. Arrange on prepared baking sheets.
Lightly spray fish with Pam. Bake 5 minutes; carefully turn pieces with a spatula. Bake 5 minutes longer, until cooked through. Carefully remove from baking sheet; cool slightly on wire rack (pieces will firm up as they cool).
This is a meal we had a lot during my childhood. It’s easy, quick and cheap. Although not as cheap as it used to be since now I have to use 2 cans of Tuna to get the same amount of fish that used to come in one can. We usually have this dish a lot during Lent because we’re not big fish eaters but everyone can deal with tuna fish. To make this a true one-pot meal, cook the peas with the noodles during the last 5 minutes of cooking time. I will be making the peas separately because *some* family members like it better that way and I figure the ones who like them mixed in can do that at the table. I like to serve this dish with pear halves that have a spoonful of cottage cheese in the pit hollow. A garden salad also goes well with this meal.
Tuna Casserole
Linda Sisson
1 pkg Wide Egg Noodles
2 cans Tuna Fish, drained
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1-2 cups frozen Green Peas (optional)
Boil noodles in large pot; drain. If making with green peas, add peas during last 5-8 minutes of cooking time.
Add tuna and soups. Mix well.
Put back on stove and heat thoroughly over low temp.
