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| Red Lobster Nantucket Baked Cod | By Todd Wilbur
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| Recipe Type: Entree |
| Calories: 375 |
| Cook Time: 30 minutes |
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Recipe Rating: 4.9 (9 reviews)
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Here's another Red Lobster selection that is a simple, healthy choice for your next kitchen-cloned meal. The menu described it as "A flaky white fish, baked with fresh tomatoes and Parmesan, served with rice." You'll get a little fat from the butter and just a bit from the Parmesan cheese, but at a total of 6 grams of fat per serving, this is still a very low-fat choice for lunch or dinner. Serve this dish with rice and some steamed veggies, and save the fat grams for dessert.
Nutrition Facts:
Serving Size - 2 fillets
Total Servings - 2
Fat per serving - 6g
Calories per serving - 370
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Spice Blend
1/4 teaspoon salt
1/4 teaspoon paprika
dash black pepper
dash cayenne pepper
1 1/2 pounds fresh cod fillet
1 tablespoon butter, melted
juice of 1/2 lemon
2 small tomatoes
2 tablespoons grated Parmesan cheese
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1. Combine the spices in a small bowl and set aside.
2. Preheat the oven to 425 degrees F. Cut the fish into 4 equal portions (2 per serving), and arrange the fillets in a 9x13-inch baking dish or pan.
3. Melt the butter in a small bowl in the microwave for 10 to 20 seconds. Brush the top of each fillet with butter, drizzle a little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
4. Arrange 2 to 3 tomato slices over the top of each fillet.
5. Sprinkle grated Parmesan cheese over each tomato slice. Each slice should be at least 50 percent covered with the cheese, and it's okay for some of the cheese to fall on the fish.
6. Bake the fish, uncovered, for 8 minutes, then turn the oven to a high broil and continue to cook for 6 to 8 minutes or until the cheese on the tomatoes begins to brown. Serve two pieces of fish per serving with rice on the side, if desired.
Serves 2. |
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Tammy Smith
Submitted on 10/08/12 |
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| Wonderful recipe I made it for dnner and we loved it. I did add garlic to the seasoning mix. We have this often. My hubby loves it. |
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Johnny Mac
Submitted on 05/28/09 |
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| Used this recipe on Whitefish and it was excellent! |
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Lisa
Submitted on 08/17/08 |
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| Wonderful! I used talapia instead of cod and was skimpy on the cayenne since we're not big on "hot". Hubby went back for seconds. |
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Bradley VanHouten
Submitted on 01/13/08 |
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| I tried this last night. Using Dover sole instead of cod. It was Fantastic. My wife said it was the best fish she's ever had. Add Italian seasonings and it's even better as a rub for a beef roast. |
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Anna
Submitted on 01/06/08 |
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| I've made this several times. It's SO easy and yummy! Just don't put too much cayenne in it like I accidentally did once or it kind of ruins it. Also, I use crushed canned tomatoes if I don't have fresh and it tastes fine. |
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Elaine
Submitted on 11/27/07 |
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| GREAT one!! Entire family loves it! SO easy. Dinner gets on the table fast. I have also tried it with Orange Roughy and it's wonderful. |
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Emily
Submitted on 09/14/07 |
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| This recipe was delicious and easy to make. |
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Jenny
Submitted on 03/06/06 |
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| This recipe is super quick and easy, plus it tastes great! We make it all the time and have wowed many a guest. This recipe is a must have for any fish lover! |
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Darlene
Submitted on 09/04/05 |
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| This recipe is not only low-fat and healthy, it looks and tastes delicious! The instructions were easy to follow and perfect. I used cherry tomatoes, halved, and placed them all over the top of the fish, then placed the grated parmesan on top. It browned beautifully and looked really elegant. Tres bon! |
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