OVEN-ROASTED COD CRUSTED WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
- Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.
COD ROASTED WITH FRESH HERBS
Cod is one of my favorite fish, and we get such wonderful, fresh and inexpensive cod here in Rhode Island. I think the touch of lemon zest in the crust adds a nice lemony flavor mixed in with the breadcrumbs.
Provided by Kozmic Blues
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place bread crumbs in a shallow dish.
- Pile parsley, garlic, lemon zest, and a little salt on the cutting board.
- Finely chop the parsley, garlic, lemon zest, and a little salt, then add mixture to the plain bread crumbs.
- Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
- You can be a little generous here with the crumbs.
- Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up.
- Roast fillets in oven, about 12-15 minutes or until firm to the touch.
Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 0.8, Cholesterol 97.8, Sodium 424.5, Carbohydrate 33, Fiber 3.4, Sugar 2.6, Protein 46.5
CHILI-ROASTED COD
Steps:
- Heat oven to 350 degrees F. Lightly coat a roasting pan with vegetable cooking spray.
- Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
- Remove the cod from the oven. Set aside half the cod for Day 3. Drizzle the cumin-lime butter over the remaining cod and serve with the potatoes and peas.
- Place sweet potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat, cover, and simmer 10 to 12 minutes or until fork-tender. Drain. Add the zest, juice, butter and a dash of salt.
- Beat with an electric mixer until the potatoes are light and fluffy.
- Place sugar snap peas in a steamer and steam until tender but still crisp, about 4 minutes. Toss with mint, season, and serve.
BAKED COD WITH BOURSIN HERB CHEESE
Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.
Provided by PJ's kitchen
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
- Bake, uncovered, in preheated oven for 25 minutes.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g
BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE
This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.
Provided by Scott in MA
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
- Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
- Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 20.5 g, Cholesterol 73.1 mg, Fat 5.2 g, Fiber 2.7 g, Protein 33.2 g, SaturatedFat 0.9 g, Sodium 717.1 mg, Sugar 7.2 g
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- Heat oven to 450°F. Lightly coat a roasting pan with vegetable cooking spray. Arrange the cod fillets skin-side down. Sprinkle with the chili powder, oregano, and salt. Roast 5 to 7 minutes or until the cod is just opaque and flakes when tested with a fork.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Cook, swirling constantly, just until the butter begins to brown. Add the cumin and lime juice and continue to cook, swirling 1 minute longer.
- Remove the cod from the oven. Set aside half the cod for another use. Drizzle the cumin-lime butter over the remaining cod. Serve.
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