Oven Baked Cod with Crab Topping and Cream Sauce
Servings: 5
Ingredients
- 5 4 oz cod filets
- 1 lemon, sliced thinly (plus more for serving, if desired)
- 4 tablespoon butter
- salt and fresh ground pepper, to taste
- roasted red pepper cream sauce* (see recipe link below)
Crab Topping
- 8 oz crab meat (claw or lump)
- the juice and zest of half a lemon
- ¼ cup mayonaise
- ½ teaspoon Old Bay seasoning
- ½ teaspoon prepared horseradish
- ½ teaspoon Worcestershire sauce
- 2 tablespoon panko breadcrumbs
Instructions
- Preheat oven to 375 degrees. 2. Gently combine crab topping ingredients in a medium mixing bowl. Set aside. 3. Pat cod filets dry with paper towels, and season with salt and pepper. 4. Spray a large glass or ceramic baking dish with cooking spray, and lay lemon slices evenly on the bottom of the pan. 5. Place cod filets on top of lemon slices, and top each filet evenly with crab topping, mounding with your hands if needed to keep it on top of the fish. Sprinkle tops lightly with additional Old Bay, if desired. Divide the butter into 5 even pieces, and place on top of each piece of fish. 6. Bake on the top rack of a preheated oven for 20-25 minutes, or until cod flakes easily with a fork. 7. While cod bakes, make your Roasted Red Pepper Cream Sauce. 9. Serve cod on top of red pepper cream sauce, and spoon lemon/drippings over each piece of fish.