Crusty Broiled Cod With Littlenecks And Chouriço Recipes

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CRUSTY BROILED COD WITH LITTLENECKS AND CHOURIçO

You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.

Provided by John Willoughby and Chris Schlesinger

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13



Crusty Broiled Cod with Littlenecks and Chouriço image

Steps:

  • Heat broiler (to high if you have the option).
  • Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
  • Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
  • Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
  • Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 1 gram, TransFat 0 grams

1/2 cup panko, lightly toasted
1/4 cup chopped parsley
3 tablespoons minced garlic
1 tablespoon lemon zest
1/4 cup extra-virgin olive oil, divided
4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
1 lemon, quartered
2 tablespoons medium or hot smoked paprika
Salt
Cracked black pepper
1/2 pound chouriço, diced medium
12 littleneck clams, well washed
1/2 cup dry white wine

BROILED COD

This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9



Broiled Cod image

Steps:

  • Preheat broiler. In a shallow bowl, mix first 7 ingredients; add cod, turning to coat. Let stand 10-15 minutes., Place fillets on a greased rack of a broiler pan; discard remaining marinade. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes. Top with butter.

Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 365mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

1/4 cup fat-free Italian salad dressing
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 cod fillets (6 ounces each)
2 teaspoons butter

OVEN-ROASTED COD CRUSTED WITH HERBS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7



Oven-Roasted Cod Crusted with Herbs image

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14



Pan Roasted Cod with Linguica-Chickpea Broth image

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
  • Heat remaining olive oil in a large saute pan over medium-high heat.
  • Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
Pinch saffron
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets

PARSLEY-CRUSTED COD

Struggling to increase your family's fish servings? You'll appreciate this easy cod with staple ingredients. The flavors are mild and delicious, so even picky eaters won't complain. -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Parsley-Crusted Cod image

Steps:

  • In a shallow bowl, combine the first 6 ingredients. Brush oil over 1 side of fillets; gently press into crumb mixture., Place crumb side up in a 13x9-in. baking dish coated with cooking spray. Bake at 400° just until fish begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 215 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

3/4 cup dry bread crumbs
1 tablespoon minced fresh parsley
2 teaspoons grated lemon zest
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
4 cod fillets (6 ounces each)

COD WITH CHORIZO AND BREADCRUMBS

Provided by Dawn Perry

Categories     Fish     Sauté     Dinner     Sausage     Seafood     Cod     Breadcrumbs     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Cod with Chorizo and Breadcrumbs image

Steps:

  • Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
  • Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
  • Serve cod topped with chorizo mixture and toasted breadcrumbs.
  • DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.

2 3/4"-thick slices country-style bread, crusts removed
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fresh oregano leaves
1 small shallot, thinly sliced
2 ounces smoked Spanish chorizo, halved, thinly sliced
2 tablespoons Sherry or red wine vinegar
4 6-ounce pieces skinless cod or halibut fillets
Ingredient info: Smoked Spanish chorizo is available at Spanish markets, specialty foods stores, and online sources.

HERB & GARLIC BROILED COD

Brush fish fillets with a creamy homemade herbed sauce in this broiled cod recipe. When done, drizzle this Herb & Garlic Broiled Cod with lemon juice!

Provided by My Food and Family

Categories     Spices

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 5



Herb & Garlic Broiled Cod image

Steps:

  • Heat broiler.
  • Mix dressing and seasonings until blended.
  • Place fish on rack of broiler pan sprayed with cooking spray; brush with dressing mixture.
  • Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Drizzle with lemon juice.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g

1/4 cup MIRACLE WHIP Dressing
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
4 cod fillets (1 lb.)
1 Tbsp. lemon juice

BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI

White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod

Provided by Good Food team

Categories     Dinner

Time 25m

Number Of Ingredients 9



Baked cod with a chorizo crumb & lemon aïoli image

Steps:

  • Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
  • Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
  • Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
  • When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

Nutrition Facts : Calories 409 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium

175g cooking chorizo , skin removed, cut into chunks
50g slightly stale breadcrumb
25g blanched almond , toasted and roughly chopped
zest ½ lemon
1 ½ tbsp olive oil , plus extra for greasing
6 boneless, skinless sustainable cod fillets (about 175g each)
6 tbsp good-quality mayonnaise
½ garlic clove , crushed
2 tsp lemon juice

CRUNCHY PECORINO BAKED COD

I have never made better cod at home than with this recipe. It's quick, delicious, and loaded with flavor. Instead of Pecorino you can use Parmesan, though I like the flavor of Pecorino best.

Provided by Diana Moutsopoulos

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 9



Crunchy Pecorino Baked Cod image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
  • Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
  • Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g

4 (6 ounce) cod fillets
salt and ground black pepper to taste
¾ cup panko bread crumbs
¾ cup grated Pecorino Romano cheese
3 tablespoons mayonnaise
2 tablespoons butter, softened
½ teaspoon dried oregano
½ teaspoon dried thyme
2 dashes Worcestershire sauce

GARLIC-CRUSTED COD FISH

This recipe comes from The Black Dog Summer on the Vineyard Cookbook. Just buy the cod and parsley; and you probably have everything else at home. Such a simple fish recipe and it packs a lot of flavor. This is for garlic lovers! Note: if the breadcrumb coating doesn't immediately adhere to the fish, just pat it on. It works great.

Provided by LifeIsGood

Categories     High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10



Garlic-Crusted Cod Fish image

Steps:

  • Preheat oven to 400 degrees F.
  • Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
  • Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
  • Mix to moisten the crumbs and seasonings.
  • Dredge each fish fillet in the beaten egg first.
  • Then dredge each fish fillet into the crumb mixture.
  • Place the coated fish fillets in an oiled roasting pan for the oven.
  • Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
  • Serve with lemon wedges.

1 tablespoon unsalted butter, plus a little more to oil roasting pan
2 tablespoons extra virgin olive oil
6 garlic cloves, chopped
1 cup breadcrumbs (I use seasoned)
1/4 cup parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 egg, beaten
2 lbs boneless cod fish fillets, 1 inch thick and cut into 4 pieces
4 lemon wedges, for serving

CRISPY BAKED COD

It's a Friday night fish fry - with a twist. This 30 minute cod is baked, not fried, but still has a satisfyingly crispy, crunchy crust. Try baked white potatoes or sweet potatoes, cooked in the microwave to save time, on the side.

Provided by ElizabethKnicely

Categories     High Protein

Time 30m

Yield 4 cod fillets, 4 serving(s)

Number Of Ingredients 9



Crispy Baked Cod image

Steps:

  • Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
  • Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet.
  • Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

Nutrition Facts : Calories 261.9, Fat 9, SaturatedFat 4.2, Cholesterol 90.3, Sodium 265.8, Carbohydrate 10.7, Fiber 0.9, Sugar 1.1, Protein 32.7

2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup panko breadcrumbs or 1/2 cup regular breadcrumbs
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 (6 ounce) skinless cod fish fillets (1 1/2-inch thick)
salt, to taste

BROILED COD RECIPE RECIPE - (4.3/5)

Provided by Suzolson

Number Of Ingredients 9



Broiled Cod Recipe Recipe - (4.3/5) image

Steps:

  • In a large resealable plastic bag, combine the Italian dressing, sugar, salt, garlic powder, curry powder, paprika, and black pepper. Add the fish; seal bag and turn to coat. Refrigerate for 10 to 30 minutes. Drain and discard marinade; place fillets on a broiler pan coated with cooking spray. Broil 3 to 4-inches from the heat for 10 to 12 minutes or until fish flakes easily with a fork. Place 1 teaspoon butter on each fillet; let stand until melted. Serve immediately.

1/4 cup fat-free Italian salad dressing
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cod fillets
2 teaspoons butter

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For this reason, fish feels “lighter” and is perfect for the warmer months. Best of all, it takes only minutes to cook. This Broiled Cracked Pepper Cod is a dish I concocted recently and it is fast becoming a favorite at our house. The cod is simply flavored with dried thyme, coarsely cracked black pepper, and sea salt. Bell peppers, onions ...
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SETTING THE OVEN TO ‘BROIL’ - AJC
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