ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD AND POTATOES
Make and share this Cod and Potatoes recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
- Meanwhile, rinse the cod fillets and pat them dry with paper towels.
- After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
- Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
- Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
- Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!
Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8
POACHED COD WITH TOMATO AND SAFFRON
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Provided by Alison Roman
Categories Fish Tomato Poach Dinner Seafood Cod Saffron Healthy Bon Appétit Christmas Eve Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
- Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and 1/2 cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5-7 minutes; season with salt and pepper.
- Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
- Gently transfer cod to shallow bowls and spoon poaching liquid over.
ROASTED COD ON SAFFRON MASHED POTATOES
Categories Milk/Cream Fish Herb Potato Roast Dinner Cod Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
- Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
- Mound mashed potatoes on 4 plates. Top with fish, then with salad.
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
COD CHOWDER WITH SAFFRON AND POTATOES
Make and share this Cod Chowder With Saffron and Potatoes recipe from Food.com.
Provided by rainbowmorningglory
Categories Chowders
Time 51m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
- Add clam juice, potatoes, 1/2 cup water/wine, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
- Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
- Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
- Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
Nutrition Facts : Calories 376.1, Fat 15.5, SaturatedFat 7, Cholesterol 98.9, Sodium 630.6, Carbohydrate 28.2, Fiber 2.7, Sugar 5.5, Protein 29.9
COD AND ARTICHOKES IN SAFFRON BROTH
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
- While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
- Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
- Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 3 grams
More about "cod with potatoes peppers and saffron recipes"
BAKED COD WITH IDAHO® POTATOES AND PEPPERS
From idahopotato.com
- Adjust the oven rack to a third of the way from the top. Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup, if using.
- Add the potatoes, along with 2 tablespoons of oil, salt, and black pepper into a large bowl. Toss to mix well. Spread onto the baking sheet. Bake for 15 minutes.
- Meanwhile, prepare the other ingredients. Whisk all the sauce ingredients in a small bowl with 2 tablespoons of water. Heat in microwave for 30 seconds. Stir to dissolve the sugar and mix well. Microwave for another 30 seconds, and stir again. The sauce should thicken enough to coat the back of a spoon.
POACHED COD IN SAFFRON BROTH WITH SPANISH-STYLE CHORIZO
From karenskitchenstories.com
COD WITH PEPPERS - FOOD FROM PORTUGAL
From foodfromportugal.com
SPANISH-STYLE ROAST COD WITH CRISPY CHORIZO AND …
From seleneriverpress.com
COD WITH POTATOES | FOOD FROM PORTUGAL
From foodfromportugal.com
SALT COD STUFFED PIQUILLO PEPPERS - CAROLINE'S COOKING
From carolinescooking.com
BASQUE PACIFIC COD WITH POTATOES, PEPPERS & OLIVES
From sitkasalmonshares.com
SPANISH-STYLE COD WITH CHICKPEAS & PEPPERS - COOK …
From cookforyourlife.org
ONE-POT COD WITH PEPPERS, TOMATOES AND POTATOES
From waitrose.com
POACHED COD WITH TOMATO AND SAFFRON RECIPE | BON …
From bonappetit.com
BAKED COD WITH SAFFRON AND POTATOES RECIPE FROM H-E-B
From heb.com
COD WITH POTATOES, PEPPERS AND SAFFRON | RECIPE | STUFFED PEPPERS, …
From pinterest.com
CLASSIC ONE-PAN SPANISH COD WITH POTATOES & PEAS | EASY …
From spainonafork.com
COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES RECIPE - BON …
From bonappetit.com
SPANISH FISH STEW RECIPE WITH COD, POTATOES AND PEPPERS
From feedmephoebe.com
ROASTED COD ON SAFFRON MASHED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED COD ON SAFFRON MASHED POTATOES RECIPE
From cookeatshare.com
COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES - GLUTEN FREE …
From fooddiez.com
SALT COD AND POTATOES WITH PEPPER SAUCE | CANADIAN LIVING
From canadianliving.com
COD WITH SWEET POTATO, CHORIZO AND SAFFRON - MARLEYSPOON.COM
From marleyspoon.com
OVEN ROASTED COD WITH SAFFRON & LEMON - SPAIN ON A FORK
From spainonafork.com
ROASTED COD ON SAFFRON MASHED POTATOES - PLAIN.RECIPES
From plain.recipes
SAFFRON COD - CELINE'S RECIPES
From celinesrecipes.com
ROASTED COD ON SAFFRON MASHED POTATOES - BIGOVEN.COM
From bigoven.com
BAKED COD ON BRAISED SAFFRON WITH TOMATOES AND POTATOES RECIPE
From culinaryclub.com.au
COD WITH PESTO IN SAFFRON SAUCE WITH ZUCCHINI MIX AND PARISIAN …
From ardo.com
SAFFRON POTATOES AND COD - SPICED PEACH BLOG
From spicedpeachblog.com
BEST ROASTED COD AND POTATOES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST SALT COD AND POTATOES WITH PEPPER SAUCE RECIPES
From foodnetwork.ca
BAKED ALASKAN COD WITH PEPPERS, POTATOES AND CARROTS
From bigoven.com
SKILLET COD WITH TOMATOES ONIONS & PEPPERS - COOKED BY JULIE
From cookedbyjulie.com
SALT COD SCOTCH EGGS WITH RED PEPPER SAUCE - TOM …
From tomkerridge.com
COD WITH SAFFRON AND PRAWNS, A SPANISH EASTER RECIPE
From foodnewsnews.com
COD WITH POTATOES, PEPPERS AND SAFFRON | ANNEACA | COPY ME THAT
From copymethat.com
BARBECUED POTATOES WITH ROMESCO AND SAFFRON AIOLI
From bascofinefoods.com
COD WITH POTATOES, PEPPERS AND SAFFRON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love