Cod With Cashews Baked In Foil Envelopes Recipes

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COD WITH CASHEWS BAKED IN FOIL ENVELOPES



Cod with Cashews Baked in Foil Envelopes image

Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn't look as dramatic, it is easier to use. You must rely on blind faith when cooking en papillote because it is not advisable to open the packages to check for doneness. Be sure that your oven temperature is accurate-you should have an oven thermometer anyway. For a lighter sauce, substitute 1 teaspoon of dark Asian sesame oil for each tablespoon of butter in the foil packages.

Provided by Art Smith

Categories     Cookstr Recipes

Number Of Ingredients 11

1 tablespoon vegetable oil
1 red bell pepper, seeds and ribs discarded and cut into long, ¼-inch-wide strips
4 scallions, white and green parts, chopped
1 tablespoon shredded fresh ginger (use the large holes of a box grater)
1 garlic clove, finely chopped
4 ounces sugar snap peas
Salt and freshly ground pepper to taste
Four 6-ounce cod fillets
4 tablespoons soy sauce, divided
4 tablespoons unsalted butter, divided
½ cup unsalted roasted cashews, very coarsely chopped

Steps:

  • Position a rack in the center of the oven and preheat the oven to 400°F. Have ready four 12-inch squares of aluminum foil. Lightly oil the dull sides of the foil squares. Fold each square in half.
  • Heat the oil in a large skillet over medium-high heat. Add the red pepper and cook, stirring often, just until it begins to soften, about 1 minute. Add the scallions, ginger, and garlic, and stir until the garlic gives off its aroma, about 30 seconds. Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil. Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
  • Lightly season the cod with salt and pepper. Open a foil square and place a fillet on the bottom half. Top with one-fourth of the vegetables, 1 tablespoon soy sauce, and 1 tablespoon butter, cut into a few pieces. Sprinkle with one fourth of the chopped cashews. Fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed. Place on a large baking sheet. Repeat with the remaining fish, vegetables, soy sauce, and butter.
  • Bake for 15 minutes. Remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
  • To serve, place a foil packet on each dinner plate. Allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife. You can spill the contents of the package onto each plate or eat directly out of the foil. Take care: The escaping steam can be very hot!

COD WITH CASHEWS BAKED IN FOIL ENVELOPES



Cod With Cashews Baked in Foil Envelopes image

Make and share this Cod With Cashews Baked in Foil Envelopes recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 red bell pepper, seeds and ribs discarded and cut into long, 1/4-inch wide strips
4 scallions, chopped
1 tablespoon shredded fresh ginger (use large holes of a box grater)
1 garlic clove, finely chopped
4 ounces sugar snap peas
salt
fresh ground black pepper
4 (6 ounce) cod fish fillets
4 tablespoons soy sauce, divided
4 tablespoons unsalted butter
1/2 cup unsalted roasted cashews, very coarsely chopped

Steps:

  • Position oven rack in the center of oven; preheat to 400°.
  • Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
  • Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
  • Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
  • Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
  • Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
  • Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
  • Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
  • Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
  • Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
  • To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
  • You can spill the contents of the package onto each plate or eat directly out of the foil.
  • Take care--the escaping steam can be very hot.

Nutrition Facts : Calories 406.4, Fat 24.2, SaturatedFat 9.6, Cholesterol 104.2, Sodium 1212.8, Carbohydrate 12.3, Fiber 2.6, Sugar 3.2, Protein 36.4

BAKED COD WITH OLIVES AND LIMES



Baked Cod with Olives and Limes image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) cod fillets, pin bones removed
Salt and freshly ground black pepper
12 thin lime slices
1/4 cup pitted chopped kalamata olives
1/4 cup drained capers
2 teaspoons chopped fresh rosemary leaves
1/4 cup olive oil
Lime wedges, for serving

Steps:

  • Preheat the oven to 475 degrees F.
  • Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
  • Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.

BAKED COD IN FOIL



Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natasha Titanov

Categories     Fish Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
  • Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
  • Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

BAKED COD IN FOIL



Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natasha Titanov

Categories     Fish Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
  • Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
  • Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

COD BAKED IN FOIL



Cod Baked in Foil image

Categories     Bake     Cod

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds thick cod fillet, cut into 4 equal pieces
1/4 cup extra virgin olive oil
Salt and black pepper to taste
1 teaspoon minced garlic
1/4 cup chopped fresh parsley or basil leaves
Lemon wedges for serving

Steps:

  • Put a baking pan in the oven and preheat it to 400°F. Take 8 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other (you will make 4 packages). Rub the fish with some of the olive oil; it should be nice and moist. Season it with salt and pepper and put it on a piece of the foil. Sprinkle with garlic and parsley and fold the foil onto itself, crimping the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.)
  • Put the packages in the baking dish and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the packages. Then spoon out the fish and serve with the lemon.
  • Cod Baked in Foil with Vegetables
  • Add any or all of the following to each of the packages: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced potato or onion.
  • Cod Baked with Vegetables
  • You don't need to make packages to produce the same flavor: Use either the original recipe or the variation and place the fish and other ingredients in a covered baking dish (Corning Ware is ideal for this). Bake at 350°F to 400°F until the fish is cooked through (the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance), 10 to 15 minutes.

COD BAKED IN FOIL - BITTMAN



Cod Baked in Foil - Bittman image

This is from Bittman's book, The Best Recipes in the World", in which he says that in Rome, it would typically be made with bass or turbot. However, he also said it can be made with any fillet you like and chose to write up the recipe with cod. There are also variations in the notes for using some vegetables with it too, along with making it in a covered baking dish.

Provided by Debbie R.

Categories     Austrian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs thick cod fish fillets, cut into 4 pieces
1/4 cup extra virgin olive oil
salt, to taste
pepper, to taste
1 teaspoon minced garlic
1/4 cup chopped fresh parsley (or basil)
lemon

Steps:

  • Put a baking dish in the oven and preheat it to 400 degrees.
  • Take 8 sheets of foil, each about 18 inches long. Placed one piece on top of the other, making 4 packages.
  • Generously rub the fish with some of the olive oil. Season with salt and pepper; put it on a piece of foil. Sprinkle with garlic and parsley (or basil). Fold the foil onto itself, crimping the edges as tightly as possible. Repeat. You can chill the packages until ready to cook, but no longer than 6 hours.
  • Put the pkgs in the baking dish. Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for couple of minutes before carefully slitting open the package.
  • Spoon out fish and serve with lemon.
  • VARIATION 1: Add any or all of the following to each package: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
  • VARIATION 2: If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware). Bake at 350 to 400 degrees until cooked through. (The point of a thin knife inserted into the thickest part meets little resistance.) It would be 10-15 minutes.

Nutrition Facts : Calories 261.6, Fat 14.7, SaturatedFat 2.1, Cholesterol 73.3, Sodium 94.6, Carbohydrate 0.5, Fiber 0.1, Protein 30.5

BAKED COD IN FOIL



Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
  • Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
  • Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

COD & VEGETABLE FOIL PACKETS



Cod & Vegetable Foil Packets image

This dish is abundant with vibrant colors of tasty vegetables. I am making this dish with cod, but this light dish will taste great with salmon, tilapia or any other white fish.

Provided by The Foodgitive

Categories     One Dish Meal

Time 20m

Yield 4 Fish Filets, 4 serving(s)

Number Of Ingredients 12

4 cod fish fillets, about 6 oz each
1/2 cup Italian seasoned breadcrumbs
2 tablespoons olive oil
4 teaspoons capers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rosemary
2 lemons, -use 1 lemon to zest making sure not to use white plithy part-and juice it- and use the other to cut
8 tablespoons white wine (I use Pinot Grigio)
1 cup grape tomatoes, halved
1 cup thinly sliced red onion
1/2 cup roughly chopped black olives (I use Gaeta olives)

Steps:

  • Heat oven to 400 degrees
  • Pat dry each cod filet.
  • Place filets in a large square of foil.
  • Brush each filet with olive oil.
  • Season each with salt, pepper and rosemary.
  • Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
  • Place breadcrumb mixture on filets and pat mixture to adhere to fish.
  • Place 1 lemon slice on each filet.
  • Arrange tomatoes, onions and olives on fish.
  • Fold and pinch together two sides of the packet, and fold up the other two sides.
  • Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
  • Fold and pinch together entire packet, making sure not to rip foil.
  • Arrange fish packets on a baking sheet.
  • Bake at 400 degrees for 15 minutes.
  • Remove from pan and serve immediately.
  • Be careful not to burn yourself while removing from packet-juice & all.

Nutrition Facts : Calories 386.6, Fat 11.3, SaturatedFat 1.7, Cholesterol 99.5, Sodium 917.8, Carbohydrate 23.9, Fiber 5, Sugar 2.9, Protein 44.9

BAKED COD IN FOIL



Baked Cod in Foil image

Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and then baked in the oven for a quick, delicious low-carb dish for weeknights.

Provided by Natasha Titanov

Categories     Fish Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 tomatoes, cubed
1 red bell pepper, seeded and cubed
1 onion, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 clove garlic, minced
aluminum foil
4 (5 ounce) cod fillets
lemon, juiced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
  • Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
  • Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g

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

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

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