Cod Lyonnaise Recipes

PERFECT TEN BAKED COD

Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

COD BASQUAISE

Cod Basquaise image

In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.

Provided by Daniel Boulud

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 fillets cod, skinless, preferably center cut, about 1.5 lb total
Sea salt
1 teaspoon ground espelette pepper, divided, available at specialty markets or online; may substitute unsmoked hot paprika
1 teaspoon paprika, divided
4 tablespoons extra-virgin olive oil, divided, plus more for garnish
1 link Spanish chorizo, cut into ¼-inch coins; about ½ cup
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced, about ¾ cup
1 small yellow bell pepper, thinly sliced, about ¾ cup
1 small green bell pepper, thinly sliced, about ¾ cup
Freshly ground white pepper
2 cloves garlic, finely chopped, about 1 tablespoon
1 teaspoon tomato paste
1/2 cup high-quality white wine, preferably from the Basque region
2 plum tomatoes, blanched, peeled, seeded, cut into strips
1/2 cup Water
Flat-leaf parsley leaves, for garnish

Steps:

Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

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