Elizabeth Powell, who originated this recipe, omitted the chile powder, had ingredients backwards, and the measurements were wrong. So I changed everything, prepared the fish, and it all came out great!! What a terrific flavor!! This dish is now one of my "fall-backs". you can either bake the fish or sautee it. Yum!
Serves 2 (but easy to double)
2 cod fillets, thawed if frozen
Juice of 1-2 lemons to marinate
1/2 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
1/8 teaspoon garlic powder
1/4 teaspoon cayenne or ground ancho chile powder
3 tablespoons butter or margarine -- melted
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
Lemon wedges, optional
Preheat oven at 425 degrees; spray a shallow baking pan with non-stick spray.
Wash fish thoroughly under cold water; pat dry with paper towels. Put fish into a pie plate of large baking dish, squeeze lemon juice over and coat well on both sides. Let sit about 10-12 minutes.
In a cup, combine salt, pepper, garlic powder, and cayenne or ancho chilie powder. Remove fish from lemon marinade and paat dry with paper towels. Rub the spice mixture into fish on both sides and place in prepared baking pan. Combine butter, lemon juice, and Worcestershire sauce in a cup; baste fish with about 1/3 of the sauce. Bake fish for 12-15 minutes, basting occasionally with butter mixutre, until it flakes easily with a fork. Serve immediately, garnished with lemon wedges if desired.
On waxed paper, 1/4 cup flour with the seasoning mixture. Use to coat the fillets lightly, shaking off the excess. Heat non-stick 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the butter; let melt. Add cod fillets and cook 4 minutes. Lower heat to medium; turn fillets. Add remaining butter and cook 4-6 minutes longer until fish flakes easily when tested with a fork. Serve, basted with lemon-butter-Worcestershire mixture and garnished with lemon wedges.