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.
ROASTED COD WITH POTATOES AND OLIVES
Roasting the fish gives the quartered potatoes a chance to cook at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
- Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
- Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g
WOK-SEARED COD WITH MUSHROOMS AND PEAS
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and peas, flavored with that feisty duo of garlic and ginger, are quickly cooked (there is no other way in a stir-fry) and then pushed aside in the wok before the fish is added. The naturally flaky cod would fall apart if it were tossed around, so it is seared and turned once. Finally, everything is gently stirred together with peas and a mixture of broth, soy sauce and rice wine, which glazes the fish and vegetables. Serve piping hot, with rice or soba noodles that ideally have been cooked while you prepped the ingredients for the stir-fry. A 12-inch stainless steel skillet can stand in for a wok, though it does not perform as well.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the cod fillets on your cutting board and cut down the length where the depression in the middle is. Slice the halves crosswise into 1/4-inch pieces. Place in a bowl and toss with 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the rice wine or sherry, the egg white, salt and sesame oil. Stir gently until all of the cornstarch is dissolved.
- In a small bowl, stir together the broth, remaining rice wine or sherry, soy sauce, remaining cornstarch and sugar. Stir well to dissolve the cornstarch. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the mushrooms and white and light green parts of the scallions and stir-fry for 1 to 2 minutes, until the mushrooms begin to soften.
- Push everything to the sides of the wok and add the remaining oil. Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute. Sprinkle the fish and vegetables with salt to taste. Gently slide the spatula underneath the fish pieces and turn them over. Sear for another minute. The fish should be cooked through.
- Add the broth mixture and the peas to the wok and gently stir-fry for 45 seconds to a minute, until some of the liquid has evaporated and the rest has thickened and glazed the fish and vegetables. Stir in the cilantro and the dark green parts of the scallions and serve with noodles.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 606 milligrams, Sugar 4 grams
ASIAN SESAME COD
"This is healthy and flavorful; you'll get lots of compliments!" Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place fillets in a greased 8-in. square baking dish. In a small bowl, combine the wine, onions, brown sugar, ginger, vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over fillets; sprinkle with sesame seeds. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 158 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 354mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
BAKED COD WITH MUSHROOMS
"I created this when I was on a low carb diet," writes Kim Thomas of Monahans, Texas. "It tastes delicious and is perfect as a light dish." We think you'll agree! If you're sensitive to spicy foods, use a bit less jalapeno.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 503mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH
This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour.
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31
ROASTED COD WITH SHIITAKES IN MISO BROTH
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
COD STEAMED WITH MUSHROOMS
Provided by Molly O'Neill
Categories dinner, project, main course
Time 15m
Yield Four main courses
Number Of Ingredients 6
Steps:
- Warm the olive oil in a skillet over medium heat. Add the cod, sprinkle with salt and pepper and cook for 3 minutes. Add the broth. Spread the mushroom ragout evenly over the fillets. Reduce heat, cover and simmer until the fish is completely cooked, 8 to 10 minutes.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 1 gram
ROASTED COD ON LARGE GARLIC CROUTONS
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
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 SHIITAKES AND PACIFIC COD
Rosemary and shiitakes give this dish an earthy, vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
- Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
- Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.
ROASTED COD WITH SESAME MUSHROOMS
Make and share this Roasted Cod With Sesame Mushrooms recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
- Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
- Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
- Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
- Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
- Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
- Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
- Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.
Nutrition Facts : Calories 302.8, Fat 13.7, SaturatedFat 3, Cholesterol 57.7, Sodium 871.4, Carbohydrate 19, Fiber 2.8, Sugar 2.5, Protein 27.5
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