Baked Cod with Butter Sauce

I just love the easy of this quick oven baked cod recipe, especially on those days when you’re short on time and need to get dinner on the table fast. Feel free to substitute any mild white fish for the cod. If time allows, pour the pan juices that collect after baking into a skillet and reduce them down to make a nice sauce to pour over the cod and whichever vegetables you serve alongside.

Start by combining melted butter, freshly squeezed lemon juice, minced garlic, granulated onion, and salt.

Place the fillets in a single layer in a baking dish that’s been sprayed with nonstick spray. I like to toss the squeezed lemons in there for a little added color.

Pour the butter mixture evenly over the fillets.

I decided to toss in a few tiny tomatoes just for the heck of it. They add yet more color and taste great after roasting.

Cook the fish until reaches an internal temperature of 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

If time allows, pour the pan juices into a skillet and reduce for a minute or two on the stove top - pour over fish and vegetables.

Items used to make this recipe:

(affiliate links)

• square ceramic baker https://amzn.to/3LCLNoX

• stainless skillet https://amzn.to/31jReSl

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Oven Baked Cod with Butter Sauce

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 pounds boneless, skinless cod fillets (or other mild white fish)

• 3 tablespoons unsalted butter, melted

• 3 tablespoons freshly squeezed lemon juice (reserve the lemon wedges)

• 3 cloves garlic, minced

• 1/4 teaspoon granulated onion powder

• 1/8 teaspoon fine salt

• optional: cherry tomatoes and fresh Italian flat leaf parsley for garnish

Directions

• Preheat oven to 400F, place rack in center position, and spray a ceramic baking dish with nonstick spray.

• Place fish fillets in the baking dish in a single layer.

• In a small bowl, combine the melted butter, lemon juice, garlic, granulated onion, and salt; mix well and pour over fish.

• If you like, toss the leftover squeezed lemon rinds and a handful of small cherry tomatoes into the dish.

• Bake for 15-20 minutes until fish reaches 145F or is completely opaque and flakes easily with a fork (about 10 minutes per inch of thickness).

• Remove fish from oven and sprinkle with freshly chopped parsley just before serving.

Frittata with Ramps, Bacon, and Mushrooms

It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.

Start by cleaning and trimming the ramps (full directions with how-to photos here).

Heat some oil in a cast iron skillet.

Add the ramps and cook them for a few minutes on each side until they’re nicely caramelized.

Mmmm. Remove the ramps from the skillet and chop them into 1/4-inch thick slices; set aside until needed.

Using the same skillet, lower the heat to medium and saute the garlic in the butter for about 30 seconds.

Add the chopped mushrooms and a pinch of salt.

Sauté them, stirring occasionally, until the pan is dry and the mushrooms have begun to caramelize. Don’t be alarmed when the mushroom release their liquid… just keep cooking and stirring.

After 5-10 minutes, all the liquid will have evaporated and the mushrooms will caramelize.

Remove the mushrooms from the pan and allow them to cool a bit before proceeding.

Preheat the oven to 350F and place the rack in the center position. Spray a 9-inch pie plate with a nonstick baking spray like Baker’s Joy, which contains both oil and flour. My preferred pie plates for frittatas are ceramic, glass, or stoneware. Avoid using aluminum pie plates as there may be a chemical reaction that causes the eggs to taste tinny and/or turn a greenish color.

In a medium mixing bowl, whisk the eggs together.

Add salt, pepper, and heavy cream; whisk well to combine.

Layer the mushrooms and ramps in the pie plate.

Followed by the bacon. Add the beaten egg mixture.

Be sure not to overfill the pie plate.

Add cheese - here I’ve used cheddar.

And to add a little color, I decided to add a few slices of sliced tomatoes to the top. Place the pie plate on a half sheet pan and place in oven. Bake for 30-35 minutes or until the eggs are set in the center of the pie plate.

Allow to cool for 15 minutes before cutting.

Here’s to enjoying Ramps!

Items used to make this recipe:

(affiliate links)

• 10-inch cast iron skillet https://amzn.to/2GknHzB

• 9-inch pie plate https://amzn.to/2Kw5kvs

• baker’s joy https://amzn.to/2Ig7628

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Frittata with Ramps, Bacon, and Mushrooms

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 teaspoon minced garlic

• 1 bunch ramps, cleaned and trimmed

• 2 ounces cooked bacon, cut or crumbled

• 8 ounces mushrooms, diced

• 8 eggs

• 2/3 cup heavy cream

• 2 ounces cheddar cheese, shredded

• 1/2 teaspoon kosher salt

• 1/2 teaspoon cracked black pepper

• small tomato slices for garnish

Directions

1. Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat.

2. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2-3 minutes per side until caramelized

3. Remove ramps from pan and cut into 1/4-inch slices; set aside until needed.

4. In the same skillet (without washing it), lower heat to medium and add butter and minced garlic; stir constantly for 30 seconds.

5. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5-10 minutes until the mushrooms are dry and beginning to caramelize; remove from pan and set aside to cool.

6. Preheat oven to 350F with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with baker’s joy baking spray.

7. In a medium mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper.

8. Layer the mushrooms, ramps, and bacon in the pie plate and add the egg mixture.

9. Add the cheddar cheese and sliced tomatoes.

10. Place the pie plate on a half sheet pan and bake for 30-35 minutes or until the eggs are set in the center of the dish; cool 15 minutes before cutting.