I made this tonight. It took me about 20 minutes from start to finish, including all the chopping. It was DELICIOUS! I cut back on the butter by half, trying to keep the calories in check, and it is still wonderful. It is definitely gourmet enough to serve to guests, but simple enough to make on a weeknight for yourself.
Roast Cod with Garlic Butter
Jennifer3946 Posted: 01/26/11
clairern82 Posted: 12/31/10
This recipe is OUTSTANDING. I made it last night for my boyfriend and I... Mmmm it was tasty! Perfectly light and buttery. I used more garlic than suggested and loved it. Will DEFINITELY be making again soon!
beachcottage46 Posted: 04/10/10
This is simple and delicious. I followed the recipe exactly, except I seared the first side of the cod only 3 minutes. I used ling cod because it was fresh at my West Coast market. The sauce is a wonderful addition to dress up the cod, and it also went well with the spinach and rice I served with the dinner. You taste the lemon, garlic, and the salty pungency of the prosciutto, a great foil for the mild cod. It was great for our Saturday night dinner, but is easy enough for weekdays--from start to finish was maybe 20 minutes. Easy! The flavored butter could no doubt be served with many veggies and other kinds of fish, and maybe pork, too, so you could make a double recipe.
phoebe1214 Posted: 11/29/11
I made this tonight for the first time and it was fantastic. I was cooking for someone who doesn't eat pork so I substituted chopped parmigiano reggiano instead of the prosciutto, and I can't imagine why I would make it any other way. The fish cooking times were perfect and the resulting dish was loved by everyone; including my three year old!!! This one is going into my regular rotation!
heidimia14 Posted: 01/04/12
So good! Made it with some white and wild rice for a weeknight dinner with my fiancé. Added parmigiano reggiano like another rater instead of the prosciutto, and it was delicious. Removed the fish and added some chicken broth to the butter mixture to make extra sauce. Definitely will make again.
mikel1982 Posted: 02/20/12
This is VERY good, but turns out with more of a butter flavor than is needed. The second time I made this, I cut back on the butter by about 25%, and still think I could cut back even more next time.
MissMisha Posted: 11/06/12
This was very good. I didn't bother with the two minutes of roasting. I just put a lid on the pan, turned off the gas and let the fish finish cooking on retained heat. Like other reviewers, I left out the proscuitto, but I did put in a pinch of smoked sea salt to approximate the flavor.
No Longer Registered Posted: 08/02/12
Dinner @ my place. Salad and wine on the side .
FluteLoverAndy Posted: 05/24/12
I've made this recipe twice. I always leave out the prosciutto di Parma because my family is vegetarian except for seafood. Also, I don't have an oven-proof skillet so I transfer the fish to a baking dish, pouring in the juices from the frying pan. I've never added the remaining butter mixture after baking it, although I don't think it would hurt. The first time, I read the ingredients wrong and put in 2 TABLEspoons of shallots instead of 2 TEAspoons. Big difference! I had to add more of the other ingredients to try to counter it. The second time around I made it correctly. Very tasty! My sister loves it. I made it the second time when a friend came over and she loved it as well. Quick recipe with lots of flavor, suitable for company or for a relaxed dinner with the family.
emmaleighee Posted: 03/31/13
Very good. Like other reviewers I substituted parmesan for prosciutto. I would also cut back on the butter next time.
Lundij Posted: 06/26/12
itravel Posted: 03/05/14
I love this fish dish. Buttery and garlicky tender fish. I've made this once with prosciutto and once I substituted parmesan cheese. I prefer the cheese. I've also finished it stovetop. It seems like a waste of energy to heat the oven to 450 degrees to cook the fish 2 more mins. That's just crazy.