Roast Cod with Garlic Butter

Outstanding and easy recipe! Served fresh asparagus on the side! I did cut back the lemon juice to 1 tsp and all was delicious!!

I omitted the prosciutto only because it was Friday during lent when I tried it. This recipe is wonderful! I look forward to trying it with prosciutto, and with parmasean as other reviewers recommended, and on other seafood dishes including clams and mussels!

It's pretty good, but probably will try something else next time.

I guess we're not huge fans of lemon, and the mustard also added too much sour.

YUMMMMMMMMMMMMMMMM! I made small pan of roasted potatoes; made fish to the recipe, except used parmesan instead of prosciuto and topped the potatoes at the end, pouring the pan sauce over all. It was delicious! Husband and I ate the entire thing! Will definitely make again!

This was really good!! Quick, easy and very tasty. I followed another person's suggestion an used Parmesan cheese instead of prosciutto. I also didn't bother with the oven part and just left the fish in the covered pan for the two minutes. This is such a great recipe and I will definitely be making it again!

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.

Very good. Like other reviewers I substituted parmesan for prosciutto. I would also cut back on the butter next time.

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.

Dinner @ my place. Salad and wine on the side .

Excellent recipe.

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.

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.

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.

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!

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.

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!

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.