Zesty Roast Salmon Cod Recipes

SENSATIONAL SPICED SALMON

Steps:

• Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

ZESTY ROAST SALMON & COD

Steps:

• Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well. Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours. Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.
• Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil. Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.
• Arrange the fish and raisins on top of the peppers and pour over the juices. Scatter the pine nuts over and season with a good pinch of salt. Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

ZESTY CRUMB SALMON WITH ROAST MEDITERRANEAN VEGETABLES AND MINTY

Steps:

• Preheat the oven to 350°C.
• Place the salmon fillets on a baking tray.
• For the crumb topped salmon:.
• Using a food processor, put in the ingredients for the crumb topping into the bowl and pulse until it looks like fine bread crumbs.
• With a teaspoon, press the crumb topping onto the salmon fillets.
• Put the leftover crumb mixture into a container and freeze for another day.
• Bake the salmon fillets in the oven for 25 minutes. Check the salmon to see that it doesn't overcook. It should be moist but not translucent.
• For the Roast Mediterranean Vegetables:.
• Preheat the oven to 350°C.
• Cut all of the vegetables in large chunks, put into a baking tray, drizzle with the olive oil and sprinkle over the herbs. Mix to coat the vegetables.
• Roast on the top shelf of the oven for 30 minutes, or until the vegetables are nicely browned on the edges.
• For the Minty Cous Cous:.
• Place the cous cous into a heat proof bowl. Stir in the mint and the salt. Pour over enough boiling water to cover the cous cous, allowing the water to come to 1 centimetre above the grains.
• Cover the bowl with foil or cling wrap and allow to stand for 10 minutes. The cous cous should soak in all of the water, if it hasn't, allow to stand with the covering for another 5 minutes or so.
• Serve immediately.