SHEET PAN ROASTED COD
Bright, light, and easy is the name of the game with Mary Berg's simple one-pan fish dinner featuring roasted cod made with broccolini, tomatoes, sourdough loaf and feta cheese.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
- Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
- Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
- Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
- Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.
PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN
Provided by Kelsey Nixon
Time 47m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
- For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
- To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
- In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.
BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
- Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
- Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
- When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.
Nutrition Facts : Calories 409 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
COD WITH CHORIZO AND BREADCRUMBS
Provided by Dawn Perry
Categories Fish Sauté Dinner Sausage Seafood Cod Breadcrumbs Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
- Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
- Serve cod topped with chorizo mixture and toasted breadcrumbs.
- DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.
COD & CHORIZO STEW
Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew
Provided by Chelsie Collins
Categories Dinner, Supper
Time 27m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
- Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.
Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
PAN-ROASTED COD WITH CHORIZO VINAIGRETTE
Steps:
- 1. Preheat the oven to 350°F/180°C/gas 4. 2. Rub the cod fillets with oil and sprinkle with salt. 3. Put an ovenproof, nonstick pan over high heat. When it's hot, add enough oil to cover the bottom of the pan to a depth of 1/8 inch/3 millimeters. Allow the oil to get hot. Lay the cod fillets in the pan and cook until golden brown, about 2 minutes. 4. Turn the fillets and slide the pan into the oven. Cook until the center of the cod is warm, 4 to 5 minutes. Test a fillet by inserting a paring knife or cake tester, then holding the metal to the skin below your lower lip; if it's cool, return the cod to the oven for a few more minutes. 5. Drain the fillets on paper towels/absorbent paper and serve topped with the vinaigrette. Heat the oil in a small saucepan or sauté pan over medium-high heat. Add the onion, bell pepper/capsicum, chile, chorizo, and a three-finger pinch of salt. Sauté until the vegetables are tender. Remove from heat and allow to cool slightly. Stir in the vinegar. The vinaigrette should taste fairly acidic. Adjust the seasonings as desired. 2. The vinaigrette can be stored in the refrigerator, covered, for up to 5 days.
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- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.
- Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
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