Almond Baked Norwegian Cod Recipes

ALMOND BAKED NORWEGIAN COD

Almond Baked Norwegian Cod image

An easy butter baked cod topped with crunchy almonds. No fuss, easy clean-up and tastes great. A nearly perfect fish main dish. Norwegian or Atlantic cod works well as does any other firm fleshed white fish.

Categories Seafood Main Dish Fish Quick and Easy Almonds

Time 30m

Yield 8

Number Of Ingredients 16

Ingredients

fish, cod
all-purpose flour
salt
almonds
butter
lemon juice
lemon zest
scallions, spring or green onions
fish, cod
all-purpose flour
salt
almonds
butter
lemon juice
lemon zest
scallions, spring or green onions

Steps:

Cut fish into serving size pieces. Spray 12 x 8-inch ovenproof pan with non-stick spray. Coat fish with flour and salt mixture; place in single layer in pan. Pour butter, lemon juice and peel over fish; bake 20 to 25 minutes in 350℉ (180℃) oven. Sprinkle with slivered roasted almonds and chopped green onion.

Nutrition Facts :

COD WITH ALMOND-SESAME SAUCE

Cod with Almond-Sesame Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds skinless center-cut cod fillet, bones removed, cut into 4 pieces
Kosher salt and freshly ground pepper
1 cup sliced blanched almonds
3 tablespoons sesame seeds
1/4 cup extra-virgin olive oil
1 leek (white and light green parts), halved lengthwise and thinly sliced
1/2 cup dry white wine
1/2 large head napa cabbage, torn into 2-inch pieces
2 tablespoons chopped jarred pepperoncini, plus 1 tablespoon brine
1 cup cilantro (leaves and tender stems), chopped
1/3 cup pitted Castelvetrano olives, chopped

Steps:

Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside.
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate.
Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen.
Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper.
Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage.

Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 669 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 41 grams, Sugar 4 grams

FISH WITH TOASTED ALMONDS

Fish With Toasted Almonds image

This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve alongside a pile of fresh green beans, cooked until just tender, but still bright.

Provided by Nigella Lawson

Categories dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup sliced almonds
3 tablespoons butter
2 teaspoons olive oil
4 6-ounce cod fillets (or any other meaty white fish), with skin
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup flat-leaf parsley leaves, chopped

Steps:

Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 1 gram, TransFat 0 grams

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