Lemon-Parsley Baked Cod
Total TimePrep/Total Time: 30 min.
This recipe just doesn't work. The flour becomes a paste with an unpleasant mouth feel. Also a bit too much lemon. It might be ok if fried.
very good choice of lemon flavors, but however i did not like the flour . i could taste flour over all the lemon and other spices. i will try this again. but will omit the dredge of flour. but will keep the other spices and put it in the butter and lemon mixture. ..flour over powered the cod.. i did have green beans and garlic pasta which was great with it.. like is said i will try it again without the flour..
This is my go-to fish recipe. It's delicious!
Avoid. A great way to ruin your fish. May be suitable for American tastes.
The flour mixture was soggy. Adding the remaining butter and lemon juice just made it worse. I think there is a “balance issue” with this recipe. It definitely needs so Something else to bring the butter and lemon juice into balance. I used fresh dill in place of parsley and the flavor was amazing! But, the lemon juice was far too sour for my taste, seemed to overpower the fish...and I LOVE lemon!
Delicious! Used olive oil instead of butter on thick cod loins. Took reviewers' suggestions to use panko and smoked paprika. I'm glad I did.
Complete mush. Never again.
Flavor of this fish recipe was great. I see what the other reviewers meant about the flour. It became a bit pasty when dipping the fish in. It does not appear to be a breaded, crunchy topping, just a means to have the flavor coat the fish, which is just fine with me. I will be making this one again.
Such a tasty and easy recipe! Had thyme in the cupboard so used that instead of parsley and it worked really well!
This had great flavors but the lemon butter coating didn’t end up crisping in any way, rather, it was more like a paste of which my husband and I weren’t fans. Enjoyed for the most part but probably won’t make again.