Cod With Spinach In Cheese Sauce Recipe 45

SIMPLE COD WITH SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Season the cod with ground black pepper {or seasoning of your choice} and place it in the skillet. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. Remove from pan and set aside.
• Clean out the skillet and add olive oil. When oil is heated, add the garlic. Cook for one minute, stirring to keep it from burning.
• Add a handful of spinach and toss to combine. Saute and stir until spinach is wilted.
• Add another handful of spinach, wilt, and continue until all of the spinach is wilted. Squeeze one wedge of lemon over the spinach and toss to combine. Season to taste with sea salt and pepper.
• Divide the spinach between two plates, using a slotted spoon to drain off excess moisture. Top with the cod and season with black pepper and lemon strips and serve.

COD WITH SPINACH IN CHEESE SAUCE RECIPE - (4/5)

Steps:

• 1. Cook and drain well the frozen spinach. 2. In sauce pan melt butter sub, add flour and salt & pepper. 3. Whisk till mixed and then slowly add; milk and half n half. 4. In a 9 x 13 baking dish spread spinach over bottom 5. Top with mushrooms. 6. Pour cheese sauce over mushrooms. 7. Layer fish over cheese and season with 1 tbsp of seafood seasoning. 8. Bake uncovered at 375 till fish is vooked and sauce is bubbly, approximately 20 minutes

BAKED CODFISH WITH SPINACH AND CHEESE SAUCE

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the flour and stir with a wire whisk until blended.
• Add the milk and cream all at once. Stir rapidly with the whisk. Bring to a boil and add the Gruyere cheese. Stir until the cheese has melted. Add the egg yolk, stirring rapidly with the whisk. Add salt, pepper, nutmeg and cayenne. Simmer, stirring, for 1 minute. Set aside, cover and keep warm.
• Pick over spinach and discard any tough stems. Wash spinach thoroughly to remove any sand. Put spinach in a large saucepan, add salt and cook over high heat, stirring, until wilted, about 2 minutes. Drain well and squeeze out excess moisture. Set aside and keep warm.
• Preheat the oven to 450 degrees.
• Grease a metal baking dish with 1 tablespoon of the butter. Scatter the shallots over the dish. Neatly arrange the pieces of codfish over the shallots. Season with salt and pepper. Add the wine, cover with foil and bring to a boil on top of the stove. Put the dish in the oven and bake 5 minutes.
• Select a baking dish large enough to hold the fish in one layer. Spread the remaining 1 tablespoon butter over the bottom of the dish. Spoon the spinach over the bottom and carefully transfer the cooked codfish over the spinach, reserving the wine liquid in the first dish.
• Reduce by half the wine liquid in the metal baking dish and add it to the cheese sauce. Bring to a boil, stirring with a wire whisk.
• Spoon the hot sauce over the fish, smoothing it over to cover the fish. Sprinkle with Parmesan cheese. Turn on the broiler unit and put the dish under the broiler with the door open until nicely browned and bubbling.

CHEESY FISH FILLETS WITH SPINACH

Steps:

• In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside. , Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned.

NEW ENGLAND BAKED COD IN CHEESE SAUCE

Steps:

• Grease a pyrex baking dish. Preheat oven to 350 degrees.
• In a skillet, melt the butter. Add the onion and simmer a minute or two. Stir in the flour. Using a whisk, pour in the cream or half and half slowly. Simmer a minute. Add the cheese and stir.
• Place fish in dish and pour sauce over.
• Bake till bubbly. Brown top under broiler if necessary.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE

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.

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.