Baked Cod

5 from 1 vote
Print
Prep Time: 1 hour 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 841kcal

Ingredients

Lemon Meringue Pie

Lemon filling:

  • 2 Egg yolks
  • 1.5 TBSP Cornstarch
  • 1/4 cup Sugar
  • pinch Salt
  • 1/2 cups Water
  • 2 TBSP Lemon juice
  • 1/2 tsp Lemon zest
  • 1/2 TBSP Butter
  • 1 TBSP Butter melted for the crust
  • 1/4 cup Graham cracker crumbs

Meringue:

  • 1/4 TBSP Cornstarch
  • 1.5 TBSP Cold Water
  • 1/2 TBSP Sugar
  • 1/4 tsp White vinegar
  • 2 Egg whites
  • 1/4 tsp Vanilla extract

Sweet Potatoes

  • 1 lb Sweet potatoes peeled and cut into 1″ cubes
  • 1/2 tsp Salt divided
  • 2 TBSP Scallions minced
  • 1 tsp Fresh parsley finely chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • 2 TBSP Butter cubed
  • 1/2 tsp Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Cod

  • 8 oz Cod filet
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 tsp Paprika
  • 1/2 tsp Lemon zest
  • 1/2 tsp Garlic powder
  • 2 TBSP Butter melted
  • 1/3 cup Seasoned Panko bread crumbs

Steamed Green Beans

  • 1 cup Green beans ends trimmed

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside. In a saucepan, add cornstarch, sugar, salt, and water; whisk to combine. Bring to a boil over medium heat while whisking constantly. Let simmer for a minute or two until the mixture begins to thicken into a gel. Remove from the heat.
  • Take a spoonful of the gel mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk the gel mixture into the egg until you've used about half of the mixture. Then add it all back to the saucepan. Return to a boil over medium to medium-high heat, stirring constantly. Cook for 3-4 minutes (the starch will keep the eggs from curdling). Remove from heat and stir in the lemon juice, lemon zest, and butter. Set aside.
  • Prepare the meringue: In a saucepan, whisk together the cornstarch and cold water until the cornstarch dissolves. Heat over medium heat and whisk until the mixture bubbles and thickens into a gel. Remove from heat and set aside.
  • Preheat the oven to 350℉ (176℃).
  • Whisk together the sugar and vinegar.
  • Place egg whites and vanilla extract in the bowl of an electric mixer. Start beating the egg whites at a low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and vinegar, a spoonful at a time. Beat until the egg whites form soft peaks.
  • Add the cornstarch-water mixture a spoonful at a time as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks (do not over-beat, or your meringue will be grainy).
  • Mix the melted butter and graham cracker crumbs until combined. Press the mixture into the bottom of a small oven-safe ramekin or portion cup. Spoon the lemon filling over top to fill the container being used (discard any extra). Use a rubber spatula to spread the meringue evenly over the top of the filling. Make sure it covers the top completely (discard any extra). Use the back of a spoon to create crevices all over the meringue.
  • Place on a baking sheet and bake for 15 to 20 minutes, until the meringue is golden brown. Set aside to cool.
  • Make the potatoes: Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (it’s easy to slide a fork in and out), about 9 to 12 minutes.
  • Prep cod: Season cod with salt and pepper. In a bowl mix the oil, paprika, lemon zest, garlic powder, butter, and panko. Spread the breadcrumb mixture evenly over the cod.
  • Cook cod: Bake for 15-20 minutes or until the cod reaches an internal temperature of 140℉ (60℃) using a thermometer.
  • Finish the potatoes: Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency using a masher. Promptly add the scallions, parsley, and garlic, and stir to combine. Then stir in the sour cream, butter, and season with salt and pepper.
  • Make the green beans: Fill a medium-sized pot with about an inch of water. Bring the water to a boil. Add the green beans and cover the pot with a lid. Steam the green beans for about 5-7 minutes, until they are tender but still crisp. Drain well. Season with salt and pepper to taste.
  • Serve the cod with mashed sweet potatoes, green beans, pie, and kombucha.

Nutrition

Calories: 841kcal | Carbohydrates: 89g | Protein: 44g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 1384mg | Potassium: 1408mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 5mg

Baked Cod

5 from 1 vote
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Servings 2
Calories 841 kcal

Ingredients
 
 

Lemon Meringue Pie

Lemon filling:

  • 2 Egg yolks
  • 1.5 TBSP Cornstarch
  • 1/4 cup Sugar
  • pinch Salt
  • 1/2 cups Water
  • 2 TBSP Lemon juice
  • 1/2 tsp Lemon zest
  • 1/2 TBSP Butter
  • 1 TBSP Butter melted for the crust
  • 1/4 cup Graham cracker crumbs

Meringue:

  • 1/4 TBSP Cornstarch
  • 1.5 TBSP Cold Water
  • 1/2 TBSP Sugar
  • 1/4 tsp White vinegar
  • 2 Egg whites
  • 1/4 tsp Vanilla extract

Sweet Potatoes

  • 1 lb Sweet potatoes peeled and cut into 1″ cubes
  • 1/2 tsp Salt divided
  • 2 TBSP Scallions minced
  • 1 tsp Fresh parsley finely chopped
  • 1 clove Garlic minced
  • 1 TBSP Sour cream
  • 2 TBSP Butter cubed
  • 1/2 tsp Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Cod

  • 8 oz Cod filet
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 tsp Paprika
  • 1/2 tsp Lemon zest
  • 1/2 tsp Garlic powder
  • 2 TBSP Butter melted
  • 1/3 cup Seasoned Panko bread crumbs

Steamed Green Beans

  • 1 cup Green beans ends trimmed

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside. In a saucepan, add cornstarch, sugar, salt, and water; whisk to combine. Bring to a boil over medium heat while whisking constantly. Let simmer for a minute or two until the mixture begins to thicken into a gel. Remove from the heat.
  • Take a spoonful of the gel mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk the gel mixture into the egg until you've used about half of the mixture. Then add it all back to the saucepan. Return to a boil over medium to medium-high heat, stirring constantly. Cook for 3-4 minutes (the starch will keep the eggs from curdling). Remove from heat and stir in the lemon juice, lemon zest, and butter. Set aside.
  • Prepare the meringue: In a saucepan, whisk together the cornstarch and cold water until the cornstarch dissolves. Heat over medium heat and whisk until the mixture bubbles and thickens into a gel. Remove from heat and set aside.
  • Preheat the oven to 350℉ (176℃).
  • Whisk together the sugar and vinegar.
  • Place egg whites and vanilla extract in the bowl of an electric mixer. Start beating the egg whites at a low speed and gradually increase the speed to medium. Once the egg whites are frothy, slowly add in the sugar and vinegar, a spoonful at a time. Beat until the egg whites form soft peaks.
  • Add the cornstarch-water mixture a spoonful at a time as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks (do not over-beat, or your meringue will be grainy).
  • Mix the melted butter and graham cracker crumbs until combined. Press the mixture into the bottom of a small oven-safe ramekin or portion cup. Spoon the lemon filling over top to fill the container being used (discard any extra). Use a rubber spatula to spread the meringue evenly over the top of the filling. Make sure it covers the top completely (discard any extra). Use the back of a spoon to create crevices all over the meringue.
  • Place on a baking sheet and bake for 15 to 20 minutes, until the meringue is golden brown. Set aside to cool.
  • Make the potatoes: Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (it’s easy to slide a fork in and out), about 9 to 12 minutes.
  • Prep cod: Season cod with salt and pepper. In a bowl mix the oil, paprika, lemon zest, garlic powder, butter, and panko. Spread the breadcrumb mixture evenly over the cod.
  • Cook cod: Bake for 15-20 minutes or until the cod reaches an internal temperature of 140℉ (60℃) using a thermometer.
  • Finish the potatoes: Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency using a masher. Promptly add the scallions, parsley, and garlic, and stir to combine. Then stir in the sour cream, butter, and season with salt and pepper.
  • Make the green beans: Fill a medium-sized pot with about an inch of water. Bring the water to a boil. Add the green beans and cover the pot with a lid. Steam the green beans for about 5-7 minutes, until they are tender but still crisp. Drain well. Season with salt and pepper to taste.
  • Serve the cod with mashed sweet potatoes, green beans, pie, and kombucha.

Nutrition

Calories: 841kcalCarbohydrates: 89gProtein: 44gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 132mgSodium: 1384mgPotassium: 1408mgFiber: 5gSugar: 5gVitamin A: 1280IUVitamin C: 20mgCalcium: 159mgIron: 5mg
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