Category: Cod

Categories
Cod Dinners

Greek Baked Cod with lemon and garlic

INGREDIENTS  

  • 1.5 lb Cod fillet pieces, 4-6 pieces
  • 5 garlic cloves, peeled and minced
  • ¼ cup chopped fresh parsley leaves

Lemon Juice Mixture 

  • 5 tbsp fresh lemon juice
  • 5 tbsp extra virgin olive oil
  • 2 tbsp melted butter

For Coating

  • ⅓ cup all-purpose flour
  • 1 tsp ground coriander
  • ¾ tsp sweet Spanish paprika
  • ¾ tsp ground cumin
  • ¾ tsp salt
  • ½ tsp black pepper

INSTRUCTIONS

  • Preheat oven to 400 degrees F.
  • Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  • In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  • Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.
  • Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.
  • To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley. Serve immediately.
Categories
Cod Dinners favorite

Provencale Cod with mozzarella

  • 3 cloves of garlic-diced
  • 2 red bell peppers
  • 1 c thickly sliced mushrooms-thickly sliced
  • 1 onion -chopped
  • 520 g fresh cod
  • 125 g mozzarella
  • 690 g bottled tomato sauce (any flavor is fine)
  • 150 g spinach
  • salt and pepper

Put baking paper on a roasting tray. Cut bell peppers in half and remove stem and seeds. Cover the outside with oil and place them on the highest rack. Turn on the broiler. Cook them until the skin is black. Remove the skins and cut into slices or square chunks. (not to small) Set aside.

Cut the cod into thick chunks and cover with a generous amount of salt and pepper. Set aside.

Get a large pan. The whole meal will end up here so the bigger the better. Add oil and cook the garlic 2 min. Add the onion, mushrooms and the roasted red peppers. Cook 5 min.

Add the cubes of fish and the tomato sauce. Tear the spinach leaves into bite sized pieces and to the pan. Salt and pepper to taste. (**you can also add hot sauce if you like it spicy) Cook for 4 min with the lid on until the fish is cooked.

Chop or tear the mozzarella into pieces about 1 cm sq and add to the pot, replacing the lid until melted.

Categories
Cod Dinners favorite

Fish Tacos with Mango Salsa

  • Cod filets
  • oil for deep frying
  • panko bread crumbs
  • flour for dusting
  • 1 egg
  • red cabbage/iceberg lettuce shredded
  • avocado
  • mango salsa
  • mayonnaise
  • fresh limes
  • small flour tortillas

MANGO SALSA

  • ripe mango
  • bunch of cherry tomatoes
  • red onion
  • salt
  • sambal or preferred hot sauce

Make the salsa ahead of time because the longer it sits, the better it tastes. Skin and chop mango, dice red onion and tomatoes and put in a bowl. and place in a bowl. Add salt and sambal and mix well. Set aside.

Put oil in a pot just high enough to almost immerse the filets. Cut the filets into large pieces (two pieces per taco) and flour to dry them.

Whisk egg(s) in a bowl and dip floured fish in.

Use food processor to whisk the panko to a powder and put in a bowl. Dp the egged filets in panko and deep fry. Set on paper towels to soak up the excess oil.

Heat flour tortillas in a pan (no oil)

To build your taco: place a soft heated shell on the plate. Put some mayo on the bottom. Ad 2 pieces of fish, salsa and top with shredded cabbage.

Categories
Cod Dinners

Cod with Fresh Tomato Sauce and Rice

Note: Careful with the spice and with the saffron because it can overwhelm the flavor

  • 6 tablespoons extra-virgin olive oil
  • 5 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 3 pounds tomatoes, coarsely chopped
  • 1/8 teaspoon saffron threads, crumbled
  • 5 oregano sprigs
  • Salt and freshly ground black pepper
  • Zest of 1 orange, in 1-inch-wide strips, plus finely grated zest, for garnish
  • 5 bay leaves
  • 3 whole cloves
  • 1 cup arborio rice
  • Four 4-ounce skinless cod or halibut fillets
  • Chopped parsley, for garnish

Step 1    

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano.Step 2    

Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rice and 1 tablespoon of the olive oil and cook until the rice is al dente, 15 to 18 minutes. Drain the rice, discarding the zest, bay leaves and cloves. Return the rice to the pot. Add the remaining 1 tablespoon of olive oil and season with salt.Step 3    

Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes.Step 4    

Spoon the rice into bowls and top with the cod and sauce. Sprinkle with parsley and finely grated orange zest and serve.