Braised Cod With Herbed Yogurt Recipes

Steps:

• Season fish with salt and pepper and set aside.
• In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
• Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
• Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
• Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

Steps:

• Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
• Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

Steps:

• 1. Season fish with salt and pepper. Set aside.
• 2. In a large lidded skillet, melt butter in olive oil over med heat. Add shallot, thyme sprigs, and a pinch of salt and pepper. Cook until shallot is soft and golden, approx 3 mins.
• 3. Add cod to pan, spoon some of shallots on top and cover pan. Reduce heat. Liquid should be at a simmer not boiling. Cook until fillets are just opaque, 2 to 4 mins.
• 4. Meanwhile mix yogurt, dill, garlic, salt and pepper in a small bowl.
• 5. Serve cod immediately, toped with shallots, yogurt sauce and dill. Drizzle everything with olive oil and sprinkly with flaky salt and more pepper.

Steps:

• Preheat oven to 350 degrees F.
• Sift together the 1st 5 ingredients. Make a well in the center of the bowl.
• Beat together (high speed on an electric mixer) the next 4 ingredients for 3-5 minutes ~ until frothy. Add the herbs, and beat well.
• Pour the liquid - herb mixture into the well in the center of the dry ingredients and mix with a wooden spoon until thoroughly blended.
• Pour into a well-buttered loaf pan, and bake 40-50 minutes (until knife inserted into center-of-bread comes out clean).
• Note: The flavors of the herbs get stronger as the bread ages ~ you will have a chance to notice this if the bread sits around for several days before it is completely devoured.

Steps:

• Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Steps:

• Preheat oven to 350f degrees.
• Sprinkle salt and pepper over both sides of cod.
• Place cod in a shallow, small, oven proof dish; spread yogurt over top of both fillets.
• Place on middle rack of preheated oven, roast for 10 to 15 minutes, depending on the thickness of the cod and until the yogurt is bubbling and slightly browned.
• Serve hot and enjoy!
• Alternately, cook on stove top in a small preheated, veggie sprayed frypan, do not turn over, cover for the last 5 minutes; it will not brown cooked this way but will taste just as good.