Baked Cod Piccata With Asparagus Recipes

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

LEMON-CAPER BAKED COD

Steps:

• In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

HALIBUT PICCATA

Steps:

• Preheat oven to 350°F
• In a wide, shallow bowl, whisk together the flour, salt and pepper.
• Preheat a nonstick saute pan over medium high until hot and add the olive oil.
• Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) and place in the pan.
• Sear until golden brown, about 1 minute per side.
• Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
• The halibut should be just cooked through.
• Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
• Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
• Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
• Taste and whisk in more butter if desired.
• Season with salt and pepper to taste.
• Place fillets on two plates and drizzle each with the piccata sauce.
• Garnish with a sprinkle of chopped parsley.

OH, COD!

Steps:

• Heat olive oil in a large frying pan over medium-high heat; cook and stir onion, garlic, and lemon pepper until onion is slightly tender, about 3 minutes. Add cod to the frying pan, flipping the cod over to coat both sides with oil.
• Cook cod in the onion mixture until it flakes easily with a fork, occasionally sliding fish around so it doesn't stick, about 4 minutes per side.
• Pour wine into the frying pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slide the cod around the pan, flip it over, and slide around again until coated in wine, about 1 minute.
• Transfer cod to a serving plate; top with onion mixture and Parmesan cheese.

COD PICCATA

Steps:

• 1.Cut the cod into 6 pieces 2.Mix together flour, salt and chef's shake 3.Rinse the cod pieces in water, then dredge thoroughly in flour mixture, until well coated 4.Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat; add half of the cod pieces and brown well, about 3 minutes per side 5.Transfer from skillet to a plate, and repeat with remaining cod 6.Place plate of cod in warm oven while preparing the sauce 7.Add chicken stock, lemon juice, and capers to skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce 8.Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil 9.Plate the cod, pour the sauce over it and sprinkle with parsley 10.Serve http://www.elanaspantry.com/cod-piccata/

BAKED COD PICCATA WITH ASPARAGUS

Steps:

• Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers., Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.

COD WITH BROWN BUTTER LEMON SAUCE

Steps:

• Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
• Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.