Cod With Lemon Parsley Crust Summer Greens Recipes

LEMON-PARSLEY BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.

LEMONY PARSLEY BAKED COD

Steps:

• Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.

COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
• Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.

COD WITH LEMON, GARLIC, AND CHIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
• Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

COD WITH LEMON, GREEN OLIVE, AND ONION RELISH

Steps:

• Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
• Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
• Preheat oven to 250°F. Bring relish to room temperature.
• Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
• Transfer fish to a platter. Mix parsley into relish and spoon over fish.
• Do Ahead
• Relish (without parsley) can be made 1 day ahead. Keep chilled.

SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE

Steps:

• Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
• Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
• To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.