Baked Cornish Cod Piperade Cornish Mussels And Basil Mayonnaise Recipes

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

BAKED CORNISH COD PIPERADE, CORNISH MUSSELS AND BASIL MAYONNAISE

Steps:

• Lightly sprinkle sea salt over the cod fillets on a baking tray in a cool place. Cover and refrigerate for 1 hour, then lightly wash off the excess salt and pat dry.
• Discard any mussels with broken shells and any that refuse to close when tapped. Place an ovenproof casserole dish on the heat. Once hot, add the mussels and wine. Steam the mussels until the shells are wide open, and discard any mussels that remain closed.
• Remove the mussels from the liquid using a slotted spoon, reserving both the mussels and liqour.
• Place the casserole dish back on the heat and add a little oil. Fry the chorizo until crisp, then remove from the pan with a spoon, leaving the flavoured oil behind.
• Add the onion and fry it in the orange oil. Add the peppers, chilli, garlic and smoked paprika and continue to fry. Tip in the tomatoes, with the vine, and cook until they start to go mushy.
• Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer. Cook for about 10 minutes, or until the stew is nice and thick.
• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the basil mayonnaise, mix together all the ingredients in a bowl and set aside.
• Once the stew has thickened, arrange the cod on top, put a lid on the pan and place in the oven.
• Cook for 6-7 minutes, then check if cooked. The flesh should be glossy and flaky.
• Season the stew with cracked pepper, chopped basil and a dollop of basil mayonnaise. Remove the tomato vine and serve with the mussels.

MUSSELS WITH BASIL CREAM

Steps:

• Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

COD BAKED IN MAYONNAISE

Steps:

• Wash and dry cod fillets.
• Place in a buttered casserole and season with the salt and pepper.
• Sprinkle parsley and onion over it.
• Cover with mayonnaise.
• Bake in a pre-heated hot oven for 20 minutes.
• Sprinkle with breadcrumbs over it and bake another 5 minutes.
• Serve.