Parmesan Black Cod With Arugula And Tomato Topping Recipes

PARMESAN BAKED COD

Steps:

• Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

ARUGULA-TOMATO TOPPING

Steps:

• Toss the arugula, tomatoes, lemon juice and olive oil together. Season with salt and pepper. Use on feta-herb crust.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

PARMESAN ARUGULA DUMPLINGS

Steps:

• For the sauce: Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes. Taste, adjust seasoning, if needed, and set aside.
• For the dumplings: Bring a medium pot of heavily salted water to boil over high heat. Add the arugula and blanch, about 30 seconds. Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible. Chop finely and set aside. Return the pot to the stove, and bring to a simmer over low heat.
• Combine the milk and the eggs in a large bowl and beat until well combined. Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly. Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.
• Preheat the broiler.
• Shape the dough into tablespoon-sized dumplings (you should have about 30). Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.
• Once all the dumplings are cooked, transfer to an oven-safe serving dish, spoon the tomato sauce over the top and cover with the mozzarella. Broil until the cheese is bubbly and lightly browned. Serve immediately.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11x7-in. baking dish coated with cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. , Bake, uncovered, at 375° for 20-30 minutes or until fish flakes easily with a fork.

RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN

Steps:

• Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
• Add garlic; stir 1 minute.
• Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
• Drain drippings from pot.
• Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
• Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
• Cook pasta until al dente, drain.
• Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
• Season with salt and pepper to taste.
• Transfer to serving bowl or dinner plates and sprinkle with parmesan.

ARUGULA- AND PARMESAN-TOPPED POLENTA CANAPES

Steps:

• Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
• In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.
• Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
• Preheat oven to 400°F.
• Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.
• Serve canapés warm or at room temperature.