Health & Diet

Copycat Red Lobster Nantucket Baked Cod

Chef’s Note

“A simple, yet flavorful, baked cod perfectly seasoned and topped with tomato slices and Parmesan!”








  • 4 tablespoonsolive oil
  • 4 fresh cod fish fillets
  • 2 tablespoonslemon juice
  • 12 teaspoonsalt
  • 12 teaspoonblack pepper
  • 14 teaspoonsmoked paprika
  • 18 teaspooncayenne pepper
  • 8 thin slices tomatoes
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons fresh parsley, for serving
  • Directions

  • Preheat oven to 425 degrees F.
  • Drizzle 2 tablespoons olive oil on the bottom of a 9×13-inch baking dish. Place the fish fillets in the dish and turn over to coat both sides with oil. Top the fish with lemon juice.
  • In a small bowl, combine the salt, pepper, paprika, and cayenne pepper. Sprinkle the seasoning mixture over the fish.
  • Top each fillet with two slices of tomatoes, slightly overlapping. Top the tomatoes with the remaining 2 tablespoons olive oil and the parmesan cheese. Bake until the fish is firm and opaque, about 10 minutes.
  • Turn on the broiler and broil the top for about 1 minute to brown the tomatoes and cheese. Remove from the oven and serve with parsley and lemon wedges.
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