POACHED COD WITH PARSLEY SAUCE
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
- Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
- Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.
Nutrition Facts : Calories 214 g, Cholesterol 72 g, Fat 8 g, Fiber 1 g, Protein 28 g, Sodium 713 g
LEMONY PARSLEY BAKED COD
The trick to avoid overcooking a good piece of fish is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender. -Sherry Day, Pinckney, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 161 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
PARSLEY-CRUSTED COD
Struggling to increase your family's fish servings? You'll appreciate this easy cod with staple ingredients. The flavors are mild and delicious, so even picky eaters won't complain. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first 6 ingredients. Brush oil over 1 side of fillets; gently press into crumb mixture., Place crumb side up in a 13x9-in. baking dish coated with cooking spray. Bake at 400° just until fish begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 215 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
COD WITH CHANTERELLES AND PARSLEY SAUCE
Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L'Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
- Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
- While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
- When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
- Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.
POACHED COD WITH LEMON-PARSLEY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
- At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
- Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
- Spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams
POACHED COD WITH PARSLEY SAUCE
Steps:
- Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
- Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium sauté pan or other wide straight-sided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
- Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 241
- Fat: 8g
- Cholesterol: 72mg
- Carbohydrate: 7g
- Sodium: 713mg
- Protein: 28g
- Fiber: 1g
COD WITH PARSLEY SAUCE
A WW recipe with my changes - still only 4 points. Try with Basil or Tarragon instead of Parsley for a change
Provided by Shahana
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
- Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
- In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
- Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
- Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
- Pour over fish; garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 272.2, Fat 5.6, SaturatedFat 1.1, Cholesterol 100.6, Sodium 397.7, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 44.6
More about "poached cod with parsley sauce recipes"
POACHED FISH WITH PARSLEY SAUCE POACHED IN MILK
From goodchefbadchef.com.au
COD AND PARSLEY SAUCE - IRISH AMERICAN MOM
From irishamericanmom.com
POACHED COD WITH DILL SAUCE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
HOW TO POACH COD - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST POACHED COD FISH RECIPES | YUMMLY
From yummly.com
BAKED COD IN CREAM SAUCE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
POACH COD RECIPE WITH MUSSELS AND PEAS - GREAT …
From greatbritishchefs.com
POACHED COD WITH PARSLEY SAUCE - COMPLETE RECIPES
From completerecipes.com
TOMATO-POACHED COD WITH FRESH HERBS RECIPE - PUREWOW
From purewow.com
COD IN WHITE WINE SAUCE - THERESCIPES.INFO
From therecipes.info
POACHED COD IN PUTTANESCA SAUCE WITH CHICKPEAS - SIMMER
From simmerandsunshine.com
POACHED COD WITH PARSLEY SAUCE RECIPE FROM FISH IN A BOX
From fishinabox.co.uk
COD IN PARSLEY SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
POACHED COD WITH LEMON BUTTER SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
POACHED COD WITH PARSLEY SAUCE RECIPE
From pinterest.com
BUTTER POACHED COD WITH HOMEMADE AIOLI - WELL SEASONED STUDIO
From wellseasonedstudio.com
BEST PORK THAI CONSOMMé WITH POACHED COD RECIPES | FOOD …
From foodnetwork.ca
POACHED COD WITH PARSLEY SAUCE - PESCATARIAN RECIPES
From fooddiez.com
OVEN-POACHED LEMON BUTTER COD - ART OF NATURAL LIVING
From artofnaturalliving.com
SMOKED COD WITH PARSLEY SAUCE - RECIPES - ABC RADIO
From abc.net.au
POACHED COD WITH PARSLEY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COD IN A TOMATO SAUCE - THERESCIPES.INFO
From therecipes.info
POACHED COD WITH PARSLEY SAUCE RECIPE
From pinterest.ca
POACHED COD WITH PARSLEY SAUCE | KATERICH | COPY ME THAT
From copymethat.com
FISH IN PARSLEY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
COD WITH PARSLEY SAUCE AND MASH RECIPE - BBC FOOD
From bbc.co.uk
COD IN EGG AND PARSLEY SAUCE - MORE THAN MEATBALLS
From morethanmeatballs.com
JACQUES PEPIN POACHED COD WITH CREAM SAUCE - THERESCIPES.INFO
From therecipes.info
THE ROYAL'S POACHED COD AND EGG SAUCE - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
POACHED FISH IN PARSLEY SAUCE RECIPE | RECIPES FROM OCADO
From ocado.com
10 BEST POACHED COD WHITE WINE RECIPES - FOOD NEWS
From foodnewsnews.com
POACHED COD WITH PARSLEY SAUCE - MEALPLANNERPRO.COM
From mealplannerpro.com
POACHED COD WITH PUTTANESCA SAUCE - WINE & DINE WITH JEFF
From winedinewithjeff.com
POACHED COD WITH LEMON-PARSLEY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.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