Cod With Winter Vegetables Recipes

Steps:

• Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere.
• Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes.
• Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges.

Steps:

• For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
• For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
• In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
• Preheat the oven to 400 degrees F.
• Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.

Steps:

• Preheat oven to 375°F.
• Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
• Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
• Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
• Cover and bake until the potatoes are cooked through -- about 45 minutes.

Steps:

• Bring a medium saucepan of water to a boil. Add a pinch of salt and the shallots. Cook until tender, about 10 minutes. Drain; set aside.
• In a medium saucepan, combine the oil and garlic. Cook over medium-low heat for 30 minutes. Remove garlic; set aside to cool. When the garlic is cool enough to handle, peel, discarding skins. Transfer garlic to a mortar. Using a pestle, mash to a paste. Add milk, and combine. Season with salt; set aside.
• To the garlic oil, add the mushroom stems, and lemon zest; cook for 10 minutes. Add reserved bones and skin, cook, over low heat, for 10 minutes. Strain through a fine mesh sieve into a clean saucepan; discard solids.
• Season the cod with salt, and add to the oil. Cook, over very low heat, until just opaque, 9 to 12 minutes. Carefully, transfer cod to a heatproof bowl. Add about 1/2 cup of the cooking oil, rotate bowl for about 15 seconds to emulsify oil; set aside.
• In a large skillet, heat 2 tablespoons of the cooking oil over medium-high heat. Add reserved shallots, asparagus, and mushroom caps. Cook until just heated through. Season with salt.
• Evenly divide garlic puree between 4 shallow bowls. Top each with a cod fillet. Drizzle with a little of the emulsified oil. Garnish with vegetables, and a few chives; serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

Steps:

• Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choy over the cod and drizzle with the remaining soy mixture.
• Add water to the base of the steamer, cover tightly and steam for 10-15 mins or until the cod flakes easily. Serve the cod and veg with its juices and rice.

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper.
• In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
• Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
• Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered.
• To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
• Divide ragout among 4 plates and top with fish and bread crumbs.

Steps:

• In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11x7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper. , Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork.