Baked Cod with Boursin Herb Cheese

Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1554.3 kcal

Equipment

1 Baking Dish Appropriate size for 2 lbs of cod fillets.
1 Measuring Spoons For butter.
1 Small Microwave-Safe Bowl or Saucepan To melt butter.
1 Spatula or spreading knife For evenly spreading Boursin cheese.

Ingredients

Main

2 tablespoons butter melted
2 pounds fresh cod fillets
1 4 ounce package Boursin cheese with herbs, room temperature
1 14.5 ounce can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes. Unknown

Notes

Ensure cod fillets are thoroughly patted dry to prevent a watery final dish and help the cheese adhere better. For optimal spreadability, allow Boursin cheese to come to room temperature. Draining the diced tomatoes well is critical; excess liquid will steam the fish rather than bake it, compromising texture. While the recipe suggests melted butter, a good quality olive oil can impart a lighter, fruitier note. Monitor baking closely; cod cooks quickly. Overcooking will result in dry, flaky fish. The dish benefits from a squeeze of fresh lemon juice just before serving to brighten the flavors, and a sprinkle of fresh parsley or chives for color and aroma.