Red Lobster Nantucket Baked Cod by Todd Wilbur – a delicious recipe with butter, lemon, tomatoes, parmesan cheese, salt, paprika. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine all spices in a small bowl and set aside.
2
Preheat oven to 425.
3
Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
4
Melt butter in a small bowl in the microwave for 10-20 seconds.
5
Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
6
Arrange 2 to 3 tomato slices over top of each fillet.
7
Sprinkle grated parmesan cheese over each tomato slice.
8
Each slice should be about half covered.
9
Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
10
Serve two pieces of fish per serving with rice on the side.
166
kcal
Calories
5
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 12 lbs fresh cod fish fillets, 1 tablespoon butter, 12 lemon, juice of, 2 small tomatoes, and more.
Yes, Red Lobster Nantucket Baked Cod by Todd Wilbur falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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