COD ROASTED WITH BACON AND LEEKS RECIPE - (4.1/5)
Provided by DebCooks
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.
COD WITH LEEKS AND TOMATOES
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
- Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
- Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g
COD WITH PEPPERCORNS AND LEEKS (WW 5 POINTS PLUS)
Based on a recipe from The South Beach Diet Cookbook. The intro says, "Cracked pepper gives a nice bite to mild cod fillets, while leeks sautéed with garlic" make the perfect accompaniment. This would be good served with lemon wedges and a rice pilaf side since it has a savory sauce. I cooked this in a large skillet that can go from stove-top to oven. Nutritional information per serving: 203 calories, 5 g fat, 1 g saturated fat, 27 g protein, 10 g carbohydrate, 2 g dietary fiber, 61 mg cholesterol, 157 mg sodium.
Provided by mersaydees
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Rub peppercorns and fennel seeds onto both sides of the fillets and set aside.
- Heat oil in large ovenproof skillet over medium heat. Add leeks, scallions, and garlic and sauté 4 minutes or until tender. Stir in the flour and cook for 1 minute. Stir in the wine, broth, and milk and bring to a boil. Remove from heat.
- Top leek mixture in the skillet with cod fillets and bake for 10 minutes, or until the fish flakes easily. Serve the fish topped with the leek mixture.
EGGPLANT PARMESAN WW 5 POINTS
An oven-fried version of Eggplant Parmesan that eliminates a lot of the fat. From Weight Watchers book--"Simply Delicious". 5 WW points per serving
Provided by AndreaVT96
Categories European
Time P3DT10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Spray 2 baking sheets and a 9x13 inch baking dish with nonstick spray.
- Lightly beat eggs and milk in shallow bowl. Place bread crumbs in another shallow bowl. Dip eggplant in egg mixture, then in breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray. Bake until eggplant is softened and lightly browned, about 25 minutes.
- Meanwhile, heat a nonstick Dutch oven. Swirl in oil, then add onion and garlic. Saute until golden, about 7 minutes Add crushed tomatoes, diced tomatoes, wine, basil, salt, pepper and sugar; bring mixture to boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
- Spoon about 1/3 of tomato sauce in bottom of baking dish. Top with a layer of half the eggplant, then another 1/3 of sauce, then another layer of remaining eggplant, then the remaining sauce. Sprinkle w/ mozzarella and Parmesan cheeses, and bake uncovered until the dish is hot and bubbling and cheese is golden, about 20 minutes Let stand 5 minutes before serving.
Nutrition Facts : Calories 281.6, Fat 9.7, SaturatedFat 4, Cholesterol 79, Sodium 689.5, Carbohydrate 36.2, Fiber 8.5, Sugar 7.2, Protein 14.2
POACHED COD WITH POTATOES AND LEEKS
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Provided by Andy Baraghani
Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
- Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
- Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
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