Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle  (aka tagliatelle from other brands) pasta is just heavenly.   The bread crumbs add so much flavor to both the cod and the pasta.  The reason we recommend  Cipriani’s brand is  because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!

 

 

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal

Ingredients 

  • 2 lbs cod , cut into 6 portions
  • 1 cup bread crumbs , Italian seasoned
  • 1 cup Pecorino Romano , grated fresh
  • 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
  • 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
  • 1-2 tbsp olive oil
  • 1 tbsp fresh chopped parsley , plus a sprig for garnish
  • 3/4-1 tsp garlic powder
  • ½ tsp sweet paprika , plus more to sprinkle on top
  • 3-4 tbsp salted butter ,to place pats on each cod slice
  • 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
  • 2 ½ sticks butter , salted
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
  • Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
  • Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
  • Rinse the parsley & pat dry then chop until you have 1 tbsp.
  • In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
  • Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
  • Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
  • If desired, squeeze additional lemon juice over fish
  • In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
  • While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
  • Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
  • Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!

Notes

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen

Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.

Mediterranean Style Cod over Couscous

Mediterranean-Style Cod over Couscous

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We've said this before and it's very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 553kcal

Equipment

  • Large deep skillet with cover
  • Large rimmed baking sheet
  • Large skillet with cover

Ingredients 

  • pounds fresh cod fillets
  • salt & pepper to taste
  • garlic powder to sprinkle lightly over fish
  • 1 sprig fresh greek oregano chopped (approximately 1 Tablespoon)
  • 2- pint cherry or grape tomatoes
  • 6-8 large cloves of garlic peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic
  • 3 ounces Kalamata Olives pitted & cut in half
  • cups pearl couscous also known as Israeli couscous
  • cup chicken broth
  • 1 large sweet onion roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 10 oz fresh baby spinach a few large handfuls
  • salt & pepper to taste
  • 6 ounces Feta cheese we use President's Chunk

Instructions

  • In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that's ok.
  • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
  • In a large, deep skillet, saute the onions until they start to caramelize then add garlic & cook another minute. Add the spinach and cook until wilted. Sprinkle with salt & pepper.
  • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
  • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
  • To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano or thyme.
  • Enjoy!

Notes

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 55g | Protein: 48g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 106.5mg | Sodium: 1874mg | Potassium: 1679mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 63mg | Calcium: 286mg | Iron: 4mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen

 

 

Notes: To make this Gluten-free for Jack, we served him brown rice with quinoa as a substitute for couscous. He loved it.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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