Thyme Crusted Alaska Black Cod Recipes

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THYME-CRUSTED ALASKA BLACK COD



THYME-CRUSTED ALASKA BLACK COD image

Categories     Fish     Roast

Yield 8 People

Number Of Ingredients 16

3 pounds Alaska Black Cod fillets, skin removed
6 Tablespoons soy sauce
3 Tablespoons sugar
Braised Red Onions:
6 ounces bacon, diced
3 large red onions, peeled, halved, and sliced from root to tip
3/4 cup dry white wine or vermouth
2 Tablespoons soy sauce
2 teaspoons coarsely chopped thyme leaves
1-1/2 Tablespoons dark brown sugar
3 Tablespoons red wine vinegar
Crust:
3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
1/4 cup chopped parsley
1 Tablespoon chopped thyme leaves
3 Tablespoons melted butter

Steps:

  • Remove any bones that may remain in the Alaska Black Cod fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum). Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish. Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl. When ready to assemble, preheat the oven to 350ºF. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

TOMATO & THYME COD



Tomato & thyme cod image

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
400g can chopped tomatoes
1 heaped tsp light soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, or another white flaky fish, such as pollock

Steps:

  • Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
  • Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
  • Simmer 5 mins, then slip 4 cod fillets into the sauce.
  • Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.11 milligram of sodium

STEAMED BLACK ALASKA COD



Steamed Black Alaska Cod image

Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper

Provided by Bergy

Categories     < 30 Mins

Time 22m

Yield 2 serving(s)

Number Of Ingredients 5

3/4 lb alaska black smoked cod, skin on, bone still in
1 (355 ml) can lager beer, apprx 1 1/3 cups or 1 (355 ml) can water
1 cup water
3 tablespoons butter
salt & pepper

Steps:

  • Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
  • Pour Beer/water into the bottom half.
  • Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
  • When coked remove the skin& bones.
  • Lightly butter the flaked fish.
  • Add salt& Pepper.

Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 162.8, Carbohydrate 6.3, Protein 1

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