Roasted Cod On Large Garlic Croutons Recipes

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ROASTED COD ON LARGE GARLIC CROUTONS



Roasted Cod on Large Garlic Croutons image

Provided by Rozanne Gold

Categories     Fish     Garlic     Tomato     Roast     Quick & Easy     Low Cal     Dinner     Basil     Cod     Summer     Anniversary     Healthy     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 pound plum tomatoes, cored, diced
1/2 cup finely chopped red onion
5 anchovy fillets, minced
3 large garlic cloves (2 minced, 1 halved)
4 7- to 8-ounce cod fillets or other white fish fillets (such as halibut; about 1 inch thick)
5 tablespoons olive oil, divided
4 1/2-inch-thick slices country white bread
1/2 cup fresh basil leaves

Steps:

  • Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
  • Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
  • Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.

ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS



Roasted Garlic Soup with Goat Cheese Croutons image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 ounces pancetta, chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
2 medium leeks, well rinsed in several changes of water and whites only finely chopped
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 cup Roasted Garlic, recipe follows
1/4 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 loaf rustic Italian bread, cut into cubes
8 thinly sliced rounds French bread
1 clove garlic, halved
1/2 cup crumbled goat cheese
1 1/2 teaspoons extra virgin olive oil
Chopped chives, garnish
5 large heads of garlic (about 3/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
  • Meanwhile, preheat the oven to 400 degrees F.
  • Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
  • To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  • Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

SALT CURED COD AND ROASTED GARLIC CROUTONS



Salt Cured Cod and Roasted Garlic Croutons image

For something tasty and nutrient-filled, try Chuck Hughes' decadent salt cured cod with roasted garlic croutons.

Provided by Chuck Hughes

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 pounds/1kg center-cut skinless cod fillet, bones removed
2 bunches fresh dill, chopped, plus an extra handful
1/2 cup/125ml coarse salt
1/4 cup/60ml brown sugar
1 tablespoon/15ml plus 1 teaspoon/5ml black peppercorns, crushed
6 cups milk (1 1/2 liters)
2 shallots, quartered
1 head garlic, plus 1 smashed garlic clove
1/3 cup/80ml plus 1 tablespoon/15ml extra-virgin olive oil
Salt and freshly ground black pepper
A handful chopped fresh chives
A handful chopped fresh dill
A handful chopped fresh parsley
1/4 cup/60ml olive oil
2 cloves garlic, smashed
4 slices country bread
Salt and freshly ground black pepper
Lemon wedges, for serving

Steps:

  • For the cod and roasted garlic spread: Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour.
  • Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes.
  • Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve.
  • For the croutons: Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper.
  • To serve, spread the cod mixture on the toast. Serve with lemon wedges.

SALT CURED COD AND ROASTED GARLIC CROUTONS



Salt Cured Cod and Roasted Garlic Croutons image

Make and share this Salt Cured Cod and Roasted Garlic Croutons recipe from Food.com.

Provided by Chuck Hughes

Categories     Roast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 18

2 pounds/ 1kg center-cut skinless cod fish fillets, bones removed
2 bunches fresh dill, chopped, plus an extra handful
1/2 cup/ 125ml coarse salt
1/4 cup/ 60ml brown sugar
1 tablespoon/ 15ml plus 1 teaspoon/5ml black peppercorns, crushed
6 cups milk (1 1/2 liters)
2 shallots, quartered
1 head garlic, plus 1 smashed garlic clove
1/3 cup/ 80ml plus 1 tablespoon/15ml extra-virgin olive oil
salt & freshly ground black pepper
1 handful chopped fresh chives
1 handful chopped fresh dill
1 handful chopped fresh parsley
1/4 cup/ 60ml olive oil
2 garlic cloves, smashed
4 slices country bread
salt & freshly ground black pepper
lemon wedge, for serving

Steps:

  • For the cod and roasted garlic spread:.
  • Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour.
  • Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes.
  • Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve.
  • For the croutons:.
  • Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper.
  • To serve, spread the cod mixture on the toast. Serve with lemon wedges.

Nutrition Facts : Calories 545.8, Fat 15.4, SaturatedFat 8.8, Cholesterol 100.9, Sodium 574, Carbohydrate 60.3, Fiber 1.9, Sugar 1.8, Protein 41.4

GARLIC CROUTONS



Garlic Croutons image

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.

Provided by Cathy Hofmann

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 6

Number Of Ingredients 3

4 tablespoons butter
1 clove garlic, minced
3 (3/4 inch thick) slices French bread, cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
  • Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g

COD FILLET WITH ROASTED VEGETABLE RAGOûT



Cod Fillet with Roasted Vegetable Ragoût image

Categories     Fish     Vegetable     Roast     Quick & Easy     Cod     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

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