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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My dad conjured up this dish years ago and I forgot about it till now. I hope you all like it too! I serve this with rice pilaf or, couscous and green beans almondine. Note: One doesn't have to use all the butter or, breadcrumb mix. I like the amount shown but, less will do also. Ingredients:
1 lb cod fish fillet |
1/2 cup white flour |
3/4 cup italian breadcrumbs |
1/2 fresh lemon |
1/2 cup butter |
salt and pepper |
1 (6 1/2 ounce) can sliced mushrooms |
paprika |
Directions:
1. Preheat oven to 425.
2. Rinse and pat the fish dry.
3. Cut the fish in to three serving pieces.
4. Rinse the mushrooms and squeeze the water out of them between paper towels (Fresh mushrooms sauteed first are good here too).
5. Melt butter with lemon squeezed from fresh lemon. I used 1/2 lemon.
6. Salt and pepper the fish, butter mix and breadcrumb flour mix.
7. Spray a 9x13 inch pan with Pam.
8. Dip the fish in the butter/lemon mix.
9. Then coat the fish with ONE HALF of the flour/breadcrumb mix.
10. Place the fish in the pan.
11. Spoon a little more of the breadcrumb mix over the fish.
12. Then spoon mushrooms over fish.
13. Spoon a little of the butter mix over the mushrooms.
14. Spoon the rest of the breadcrumb mix over the mushrooms.
15. Spoon the rest of the butter mix over the breadcrumbs.
16. You can also spoon a bit of white wine over this as well.
17. Sprinkle paprika generously over the top.
18. Bake for 15 minutes at 425.
19. Broil on low for 5 minutes.
20. Serve with lemon wedges.
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