BAKED COD AND VEGGIES
"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish.
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
- Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
FISH AND VEGETABLE FOIL PACKETS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
- Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
- Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 13.1 g, Cholesterol 51.9 mg, Fat 1.2 g, Fiber 2.4 g, Protein 27.6 g, SaturatedFat 0.2 g, Sodium 151.9 mg, Sugar 2.5 g
COD BAKED IN FOIL
Steps:
- Put a baking pan in the oven and preheat it to 400°F. Take 8 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other (you will make 4 packages). Rub the fish with some of the olive oil; it should be nice and moist. Season it with salt and pepper and put it on a piece of the foil. Sprinkle with garlic and parsley and fold the foil onto itself, crimping the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.)
- Put the packages in the baking dish and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the packages. Then spoon out the fish and serve with the lemon.
- Cod Baked in Foil with Vegetables
- Add any or all of the following to each of the packages: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced potato or onion.
- Cod Baked with Vegetables
- You don't need to make packages to produce the same flavor: Use either the original recipe or the variation and place the fish and other ingredients in a covered baking dish (Corning Ware is ideal for this). Bake at 350°F to 400°F until the fish is cooked through (the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance), 10 to 15 minutes.
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COD BAKED IN FOIL WITH LEEKS AND CARROTS RECIPE - TODAY
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- 1. Adjust oven rack to lower-middle position and heat oven to 450 F. Mash butter, thyme, half of garlic, 1/4 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Combine parsley, remaining garlic, and remaining 1 teaspoon lemon zest in second bowl. Combine carrots, leeks, 1/4 teaspoon salt and 1/8 teaspoon pepper in third bowl.
- 2. Lay four 16- by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide vegetable mixture evenly among foil rectangles, arranging in center of lower half of each sheet of foil. Mound vegetables slightly and sprinkle with wine. Pat cod dry with paper towels, sprinkle with remaining 1/2 teaspoon salt and remaining ¼ teaspoon pepper, and place on top of vegetables. Spread butter mixture over fillets. Fold top half of foil over fish, then tightly crimp edges into rough 9- by 6-inch packets.
- 3. Place packets on rimmed baking sheet (they may overlap slightly) and bake until cod registers 135 F, about 15 minutes. Carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables, and any accumulated juices, onto individual plates. Sprinkle with parsley mixture and serve with lemon wedges.
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- Place two sheets of aluminium foil on top of each other, positioned at 90 degrees to each other. Create another setup just like it next to it.
- Top with cod filets and squeeze over the lemon juice. Season with sea salt flakes and fresh ground black pepper. Top with basil leaves.
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