Baked Cod

Mucho thanks to Kristen at Dine and Dish for letting me know that fish doesn't HAVE to taste like fish. Great, I'm not the only one likes their fish to be un-fishy. Using her recipe as a template, I used a homemade parmesan chive butter to make this baked cod delishly unique and finger lickin good.

To make four servings, you will need:

1 lb cod fish fillet

1/4 cup butter or margarine melted (I used a homemade herb butter)

2 tablespoons lemon juice (this was included in my herb butter, but I used an additional teaspoon per fillet)

1/4 cup all-purpose flour (I sesasoned the flour with onion powder and garlic powder)

1/2 teaspoon salt

1/8 teaspoon white pepper

paprika

I read online that if you soak fish in milk it might help lessen the fishy fish taste. I asked the guy at the seafood counter and he had never heard of this before. I'm not a fan of fishy fish so I decided to try this theory out. If anything, soaking in milk will make it more moist, right?

If fish fillets are large, cut into serving pieces. In a shallow bowl, mix flour, garlic powder, onion powder, salt and white pepper.

I started by brushing the fish with my homemade parmesan chive butter and then rolled the fillets in the seasoned flour.

Place fish in ungreased baking dish and add a small dallop of herbed butter on top of each fish fillet. Finally sprinkle with a dash of paprika and bake uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes.

This is my baby girl Madeline laying right in the middle of the kitchen while I cook. She's always at my feet.

If you wanted to be fancy, garnish with a parsley sprigs and lemon slices. Yeah, I'm not feeling fancy...just hungry.