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cod recipes
6 Answers
I would like some cod recipes that don't involve creamy sauces or coating of any kind, but something zingy and fresh (but not spicy), anybody got a nice one?
Thanks =)
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Try this...
2 Cod fillets
1 Lemon
1/3 cup parmesan cheese
1/2 cup White wine
2-3 pats Margarine or butter (optional)
1/3 cup Bread crumbs
Place fish in broiling pan. Add wine. Sprinkle bread crumbs and Parmesan cheese over fish and top with pats of margarine if desired. Broil for 10-15 minutes until fish turns opaque. Serve with lemon slices.
Preparation Time: 20 minutes
Or this...
1/2 lb. cod fillets, thawed if necessary
salt and pepper
1 tomato, peeled and chopped
1-1/2 tsp. green onion, chopped
1/4 tsp. each basil and oregano, crushed
1 tsp. butter or margarine
1/4 cup shredded Monterey Jack cheese
1 tbsp. grated Parmesan cheese
Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle with salt and pepper. Combine tomato, onion and seasonings; spoon over cod. Dot with butter. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Sprinkle with cheeses; bake until melted.
Makes 2 servings.
Good luck!
Take two red peppers, grill, remove skin, place in food processors ( chop finely if no processor) with rind of lemon or lime, handfull of chopped parsley and fresh breadcrumbs, salt and black pepper.
Put cod fillets into well buttered (not marge) shallow dish. Add topping and bake for 15- 20 mins on 180 or gas 6. middle of oven.
Wash a leek and slice it up. Gently soften in olive oil but don't let it brown. Add a couple of skinned and chopped fresh tomatoes and cook for a few more minutes.
Place the cod fillets in a baking dish, season with black pepper and lemon juice and place the leek and tomato mixture on top.
Cover with foil and bake in a moderate oven until fish is cooked.
Sometimes when I make this I add a chopped up courgette as well. Sorry I don't have exact quantities, but it's one of those recipes that I make up as I go along!
Baked Cod
Ingredients
75g/3oz unsalted butter
900g/2lb thick cod fillet, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes in oil, drained and finely chopped
290ml/� pint fish stock
120ml/4fl oz white wine
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
parsley sprigs, to garnish
Method
1. Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
2. Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
3. Add the onion to the dish and fry gently for 5 minutes, until softened.
4. Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
5. Preheat the oven to 200C/400F/Gas 6.
6. Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
7. Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
7. Stir in the parsley, season with salt and pepper and cook for 30 seconds more. Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs. Serve with boiled potatoes and green salad.
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