Crab Topped Cod Ster Recipes

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

Steps:

• Preheat oven to 400°F.
• Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan.
• Bring to a boil (which may take a while if using frozen fillets).
• Boil 4 to 5 minutes.
• Scoop fish out and drain very well, blotting as necessary.
• Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine).
• While the fish comes to boiling point I start on the topping.
• Melt the rest of the butter in a saucepan and add the onion, sauté for 1 minute.
• Add the crab, parsley, dill, garlic powder and a touch of salt and pepper.
• Stir for 1 minute.
• Remove from the heat and add your crushed crackers.
• I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice.
• Sprinkle with parmesan to taste.
• Place in oven until topping is slightly brown.

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.