Baked Cod With Mushrooms And Scallions Recipes

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BAKED COD WITH MUSHROOMS



Baked Cod with Mushrooms image

"I created this when I was on a low carb diet," writes Kim Thomas of Monahans, Texas. "It tastes delicious and is perfect as a light dish." We think you'll agree! If you're sensitive to spicy foods, use a bit less jalapeno.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

5 small fresh mushrooms, sliced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped onion
3 teaspoons butter, divided
2 cod fillets (4 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon steak seasoning
1 tablespoon dry bread crumbs
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 503mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

BAKED COD WITH MUSHROOMS AND SCALLIONS



Baked Cod With Mushrooms and Scallions image

Just looking for something new to do with a bit of cod, and came up with this delicious and simple dish. The bay leaf is the key ingredient, but make sure you use a small one, as it will take over otherwise.

Provided by kalderlake

Categories     Very Low Carbs

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 (6 ounce) boneless cod fish fillets
1 small bay leaf
1 tablespoon butter
2 scallions
2 mushrooms
1 tablespoon beef stock
Worcestershire sauce

Steps:

  • Preheat oven to 375 degrees.
  • Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
  • Once the butter melts, add bay leaf and place the fillet on top.
  • Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
  • Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
  • Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
  • TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.

SHEET-PAN COD AND SCALLIONS WITH CUCUMBER YOGURT



Sheet-Pan Cod and Scallions With Cucumber Yogurt image

You can use any mild, flaky fish for this quick, weeknight-friendly recipe. The scallions add sweetness and crunch to the delicate fish, flavored with soy sauce and fish sauce for an extra salty depth. Then it's all dolloped with a tart, creamy yogurt sauce that's both pungent from the garlic and cool and crisp from the chopped cucumber. Serve this dish with more sliced cucumber on the side and some pita bread or a baguette to soak up any remaining sauce. You won't want to waste even a drop.

Provided by Melissa Clark

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions, green and white parts separated
3 tablespoons extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground black pepper
4 (6- to 8-ounce) boneless, skinless cod fillets
1 1/2 teaspoons soy sauce
1 teaspoon fish sauce
2/3 cup plain Greek yogurt
2/3 cup finely chopped Persian or English (hothouse) cucumber
1 tablespoon minced fresh dill or mint
2 teaspoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or mashed to a paste
Red-pepper flakes, preferably Urfa or Espelette
Flaky sea salt, for serving (optional)

Steps:

  • Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside.
  • Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
  • While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
  • To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

BAKED FISH WITH MUSHROOM WINE SAUCE



Baked Fish with Mushroom Wine Sauce image

This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.

Provided by Chris from Kansas

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 teaspoons margarine
1 cup chopped mushroom
2 tablespoons lemon juice
1 clove garlic, minced
1 dash salt
1 dash pepper
10 ounces fish fillets
1/4 cup chopped scallion
1/4 cup dry vermouth or 1/4 cup other wine
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Preheat oven to 400.
  • In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
  • Place fish in 1-qt.
  • casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
  • If desired, sprinkle with parsley just before serving.

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO



Baked cod with creamy mushroom & leek orzo image

Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days

Provided by Esther Clark

Categories     Dinner

Time 20m

Number Of Ingredients 10

3 tbsp plain flour
4 cod loin fillets
2 tbsp olive oil
1 lemon, zested and sliced
½ small bunch of thyme
2 leeks, sliced
200g mushrooms, sliced
300g orzo
500ml low-salt stock
2 tbsp crème fraîche

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
  • Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium

BAKED ZITI WITH MUSHROOMS, PEPPERS, AND PARMESAN



Baked Ziti with Mushrooms, Peppers, and Parmesan image

Categories     Cheese     Mushroom     Pasta     Pepper     Bake     Super Bowl     Vegetarian     Winter     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 11

3 large yellow bell peppers (about 1 1/2 pounds)
1 large onion
3 garlic cloves
3 tablespoons olive oil
1 1/2 cups heavy cream
1 1/2 pounds mushrooms
2 medium red bell peppers
2 medium orange bell peppers
1 pound ziti
8 scallions (green part only)
2 cups freshly grated Parmesan (about 6 ounces)

Steps:

  • Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)
  • Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
  • Preheat oven to 375°F.
  • Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.
  • Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

COD SMOTHERED WITH WILD MUSHROOMS



Cod Smothered With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 teaspoon olive oil
2 1/2 cups cubed wild mushrooms
1 clove garlic peeled and minced
2 teaspoons salt
Freshly ground pepper to taste
3 tablespoons chopped Italian parsley
1 cup mushroom broth
3 teaspoons fresh lemon juice
4 4-ounce cod fillets

Steps:

  • Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
  • Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 496 milligrams, Sugar 1 gram

WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS



Wild Mushrooms With Red Onions and Scallions image

This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter
3/4 cup extra-virgin olive oil
2 red onions, thinly sliced
Coarse salt
1 pound mixed wild mushrooms, such as chanterelle, morel, and oyster, wiped clean, large mushrooms sliced 1/4 inch thick and small mushrooms left whole
Freshly ground pepper
3 bunches scallions (about 1 pound), trimmed to 6-inch lengths
6 tablespoons champagne vinegar

Steps:

  • In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
  • Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
  • Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.

BAKED COD WITH POTATOES AND ONIONS



Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Cod

Time 55m

Yield 2

Number Of Ingredients 6

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
  • Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

SAUTEED MUSHROOMS AND SCALLOPS



Sauteed Mushrooms and Scallops image

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

Steps:

  • Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
  • Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

COD WITH MUSHROOMS, GARLIC & VERMOUTH RECIPE - (4.6/5)



Cod with Mushrooms, Garlic & Vermouth Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 9

4 Tbs. cold unsalted butter
10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick
4 medium cloves garlic, minced
1/2 cup dry vermouth
3-1/2 Tbs. chopped fresh parsley
1 Tbs. balsamic vinegar
1/2 tsp. kosher salt; more to taste
1/4 tsp. freshly ground black pepper; more to taste
Four 6-oz. skinless cod fillets

Steps:

  • In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top. Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS



Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms image

Provided by Eric Ripert

Categories     Fish     Garlic     Herb     Mustard     Onion     Sauté     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Vinaigrette
1 whole head of garlic
1 1/2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped Italian parsley
1 teaspoon minced shallot
1 teaspoon chopped fresh tarragon
1/2 cup extra-virgin olive oil
Fine sea salt
Mushrooms
4 4- to 5-inch-diameter portobello mushrooms, stemmed
1/3 cup extra-virgin olive oil
2 garlic cloves, chopped
8 fresh rosemary sprigs
8 fresh thyme sprigs
Fish
4 7- to 8-ounce skinless cod fillets
Quick-cooking flour (such as Wondra)
2 tablespoons canola oil

Steps:

  • For vinaigrette:
  • Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
  • For mushrooms:
  • Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
  • Meanwhile, prepare fish:
  • Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
  • Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.

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From frontend.myfitnesspal.com


BAKED COD WITH MUSHROOMS BEST RECIPES
How to cook cod with mushrooms and butter? Remove the mushrooms from the heat and add the remaining 50g butter to the warm pan. Allow this to melt to form the sauce for the fish. Check the seasoning and add a good squeeze of lemon and the chives. Serve the cod on four plates, using any juices from the baking dish to dress the fish.
From recipesforweb.com


QUINOA WITH MUSHROOMS AND SCALLIONS - GREEN VALLEY KITCHEN
2014-03-26 Let brown. Once the mushrooms are brown, add scallions, garlic and pepper. Sauté, stirring for a minute or two until the scallions have wilted. Add sautéed mushroom mixture to a bowl to cool slightly. Add quinoa, walnuts, feta and minced parsley to mushroom mixture and toss. Whisk together 2 tbs olive oil and juice from half a lemon.
From greenvalleykitchen.com


BAKED COD WITH MUSHROOMS RECIPE - THERESCIPES.INFO
Mushroom, Cheese, and Haddock Bake Recipe | Allrecipes. hot www.allrecipes.com. Grease a 9x13 inch baking dish. Heat olive oil in a skillet over medium-high heat, then add green onions and mushrooms; cook and stir until tender, about 5 minutes. See more result ››. 43.
From therecipes.info


ORZO WITH MUSHROOMS, SCALLIONS AND PARMESAN RECIPE
Orzo with Mushrooms, Scallions and Parmesan. Directions Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions — usually 8 to 10 minutes. When the orzo is cooked, reserve 1/3 cup of the pasta water (we use this to make the sauce) then drain the orzo. Add olive oil, garlic, and the red pepper ...
From foodnewsnews.com


BAKED COD WITH MUSHROOMS RECIPES | SPARKRECIPES
Add any veggies you like... red peppers, mushrooms, onions, olives... This is a low sodium, low calorie, low sugar, high protein meal. It uses fresh cod or haddock, fresh baby carrots, fresh green beans, any kind of onion, white wine, and a low sodium broth as the only "salty" ingredient. I left out the salt and added a dash of cayenne, then ...
From recipes.sparkpeople.com


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