Bakedcodportuguese Recipes
BAKED COD PORTUGUESE
This is super simple and makes for a quick and easy supper, it can be made with any firm white fish.
Provided by momaphet
Categories Portuguese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F or 190C and grease an ovenproof dish.
- Sprinkle the cod with salt, pepper and garlic powder then set aside.
- Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
- Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.
Nutrition Facts : Calories 100.1, Fat 7.2, SaturatedFat 1, Sodium 8.2, Carbohydrate 9, Fiber 2.6, Sugar 4.6, Protein 1.7
PORTUGUESE SMOTHERED COD
Provided by Molly O'Neill
Categories dinner, casseroles, one pot, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Put 1/2 tablespoon of the olive oil in a large pot over low heat, add the sausage and cook until lightly browned, about 10 to 15 minutes. Add the garlic and kale, season lightly with salt and pepper, stir and cover the pot. After 10 minutes, add 2 cups of water and continue cooking, covered, until the kale is soft, about 45 minutes. Discard the sausage.
- Preheat the oven to 350 degrees. Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the remaining olive oil. Arrange the potato slices, overlapping them to make four narrow beds on which the cod fillets will rest. Season lightly with salt and pepper. Place a cod fillet on each bed, squeeze the juice from half the lemon over the fillets and season lightly with salt and pepper. Cover each fillet with a quarter of the kale and sprinkle with lemon juice.
- Combine the wine and the broth and pour into the dish. Cover with foil and bake until the fish is cooked through and the potatoes are tender, about 25 minutes.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 22 grams, Carbohydrate 43 grams, Fat 36 grams, Fiber 11 grams, Protein 61 grams, SaturatedFat 11 grams, Sodium 1705 milligrams, Sugar 6 grams
PORTUGUESE COCONUT CAKES (BOLOS DE COCO)
My grams makes these sweet little treats all the time. Easy and quick.
Provided by drodrigues101
Categories World Cuisine Recipes European Portuguese
Time 25m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
- Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
- Bake in the preheated oven until firm and golden, 15 to 20 minutes.
Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g
BAKED COD PORTUGUESE
Make and share this Baked Cod Portuguese recipe from Food.com.
Provided by English_Rose
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
- Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
- Add the onion to the dish and fry gently for 5 minutes, until softened.
- Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
- Preheat the oven to 400°F.
- Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
- Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
- Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
- Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.
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