Pioneer Woman Baked Cod Recipes

CHIPOTLE FISH TACOS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

FISH ALMONDINE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

PARMESAN FISH STICKS WITH GLAZED CARROTS

Steps:

• For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl.
• Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet.
• Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes.
• Meanwhile, for the carrots: Combine the carrots, butter, brown sugar, salt and 1/2 cup water in a large deep skillet over medium-high heat. Bring to a simmer, then cover and cook over medium heat until the carrots start softening, 4 to 6 minutes.
• Uncover and cook until the water evaporates and the carrots are tender and glazed, 5 to 7 minutes more, adding the vinegar during the last minute of cooking. Remove from the heat, add the dill and toss. Serve with the fish sticks.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

CHEESY SAUSAGE RIGATONI

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

SHEET PAN ROASTED COD

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.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

BAKED COD WITH GARLIC MAYONNAISE RECIPE - (3.8/5)

Steps:

• Preheat oven to 392 degrees fahrenheit (200C) Place Cod skin down on a baking dish, if you are not using Cod rub oil on the base of the fish before putting it on the dish. To prepare the sauce, chop or blend garlic till paste like. Add in the rest of the ingredients and mix well. Spread the mixture over the fish. Bake fish for 15 minutes or till cooked. Served immediately. Note: If you are using Cod, you may notice a lot of oil at the base. It's from both the Cod and the Mayo. Just dish it out and serve on another dish. Oily it may seem but it's not oily but moist inside. However if you are using other white fish, it will not be as moist inside.

BAKED COD

Steps:

• In an ungreased 11x7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour. , Preheat oven to 350°. Loosely cover and bake until fish flakes easily with a fork, 25-30 minutes. Sprinkle with lemon-pepper. If desired, serve with lemon slices and dill sprigs.