OVEN-ROASTED COD CRUSTED WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
ROAST COD WITH CHICKPEAS, SMOKED PAPRIKA AND SPINACH
A traditional Spanish Easter dish called 'potaje de vigilia' which is typically served on Good Friday. The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain's Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.
Provided by Javier De La Hormaza
Categories Recipes, Spanish Fish Recipes
Yield 4 people
Number Of Ingredients 13
Steps:
- In medium size pan, heat 2 tablespoons of the olive oil and add the garlic and onion and fry gently until soft and translucent. Add the paprika and bay leaf, lower the heat and cook for about 30 seconds, be careful not to burn the paprika. Add the tinned chickpeas and cook for a couple of minutes to ensure they are well coated with the spice mix. Add the chicken stock, bring to the boil and simmer for 10 minutes on a low heat. Finally add the spinach and parsley and stir gently until the spinach is wilted, season with salt and keep warm.
- Pre-heat your oven to 200℃/400°F/Gas Mark 6. In a large non-stick frying pan, heat one tablespoon of the oil over a medium heat. When the oil is hot, place the cod fillets into the pan, skin-side down, and fry until the skin is crisp and golden-brown, it takes about 3 to 4 minutes. Season the flesh side with salt and freshly ground black pepper. Carefully turn the fillets over and continue to fry for about 2 minutes, add the butter at this point. Transfer the cod fillets into your oven and cook for 4 to 5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque.
- To serve, gently heat the chickpea and spinach stew and spoon into four large bowls, place one piece of roast cod on top of each serving, garnish with the hard-boiled eggs quarters and drizzle with some good quality extra virgin olive oil.
SIMPLE COD WITH SAUTEED SPINACH
Simple Cod with Sauteed Spinach is a healthy and delicious meal that is fast enough to make any night of the week , and fancy enough to serve on date night!
Provided by Lisa Johnson
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Season the cod with ground black pepper {or seasoning of your choice} and place it in the skillet. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. Remove from pan and set aside.
- Clean out the skillet and add olive oil. When oil is heated, add the garlic. Cook for one minute, stirring to keep it from burning.
- Add a handful of spinach and toss to combine. Saute and stir until spinach is wilted.
- Add another handful of spinach, wilt, and continue until all of the spinach is wilted. Squeeze one wedge of lemon over the spinach and toss to combine. Season to taste with sea salt and pepper.
- Divide the spinach between two plates, using a slotted spoon to drain off excess moisture. Top with the cod and season with black pepper and lemon strips and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BACON WRAPPED COD WITH SPINACH
Quick and easy meal for cod lovers. I have used grainy mustard instead of dijon mustard for the dressing and both work well.
Provided by queenbeatrice
Categories One Dish Meal
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish into 4 pieces and season with salt and pepper.
- On a work surface, arrange 3 slices bacon so they overlap slightly. Place a piece of fish at one short end and tightly wrap with bacon, cutting off any excess bacon. Repeat with remaining fish and bacon.
- Whisk together mustard, honey, vinegar, and grapefruit juice; season with salt and pepper. Gradually whisk in oil.
- Heat a large non-stick pan over medium-high.
- Place fish, seam side down, in pan and cook until bacon is brown on all sides, about 9 minutes, turning occasionally.
- Toss lettuce with dressing and grapefruit and serve with fish.
Nutrition Facts : Calories 537.2, Fat 44.7, SaturatedFat 12.2, Cholesterol 71.1, Sodium 619.6, Carbohydrate 15, Fiber 1.1, Sugar 6.4, Protein 19
PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
- Heat remaining olive oil in a large saute pan over medium-high heat.
- Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.
ROASTED COD
This is a beautifully easy, rustic style dish, packed with flavour. Serve at the table so your guests see it, in its roasting tin.
Provided by Lene8655
Categories Australian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
- Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
- Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
- Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.
Nutrition Facts : Calories 325.6, Fat 11.4, SaturatedFat 1.7, Cholesterol 64.5, Sodium 93, Carbohydrate 23, Fiber 3.6, Sugar 3.1, Protein 29.6
BRAISED COD WITH CHICKPEAS
Provided by Susan Friedland
Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 5 as a main course, 8 as a first course
Number Of Ingredients 10
Steps:
- If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
- Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
ROASTED COD WITH SAUTEED CHICKPEAS, SPINACH & BACON
Steps:
- Arrange a rack at center position and preheat oven to 450. Oil a baking dish that will hold the fillets comfortably in a single layer; add fillets. Drizzle cod with 4T olive oil and 2T lemon juice. Salt and pepper generously. Roast until flesh is opaque and flakes easily when pierced with a sharp knife, 9-12 minutes. (Be alert as to thickness of fillets as cooking time will vary.) While cod is roasting, prepare sauteed vegetables. Fry bacon in a large, heavy skillet over medium heat until golden and crisp, about 3 minutes. Remove with a slotted spoon to drain on paper towels. Discard drippings in pan. Add 2T olive oil to pan and heat over medium heat until hot. Add the chickpeas and cook, stirring until heated through, 2 minutes. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove skillet from heat and stir in the bacon and 2T lemon juice. Season with salt and pepper. To serve, sprinkle cod fillets with parsley, and if desired, garnish with lemon peel. Serve with the sauteed vegetables.
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