Baked Cod With Vegetables Prosciutto And Pine Nuts Recipes

BAKED COD AND VEGGIES

Steps:

• In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

OVEN BAKED COD WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200 C.
• Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
• Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
• Serve the cod with the roasted vegetables, sprinkled with torn parsley.
• You may also enjoy a bit of mayonnaise on the side.

COD BAKED WITH PROSCIUTTO

Steps:

• Heat oven to 400 degrees. Line a baking sheet with a nonstick liner or aluminum foil.
• Brush cod fillets with butter, and season with salt and pepper. Wrap each in a slice or two of prosciutto, leaving ends of fillets unwrapped. (If slices tear or are narrow, more than two may be used to wrap each fillet.) Brush with butter again, and place on baking sheet.
• Bake fish until firm and white at unwrapped ends, 10 to 12 minutes. Carefully remove from baking sheet, and, if desired, place each fillet on a bed of lentils.

BAKED COD WITH VEGETABLES, PROSCIUTTO AND PINE NUTS

Steps:

• Preheat oven to 220C/425°F.
• Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms.
• Sprinkle over the garlic along with some salt and pepper.
• Drizzle over some oil to coat the veggies and mix it all around.
• Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies.
• Sprinkle with pine nuts and drizzle a little olive oil over the top.
• Place the lemon wedges in between the cod pieces. Do not squeeze.
• Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.

BAKED COD WITH POTATOES AND ONIONS

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.

TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS

Steps:

• Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
• Roll out dough into a 10-inch circle on a lightly floured work surface.
• Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
• Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
• Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
• Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.