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
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
OVEN-ROASTED COD CRUSTED WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
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
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.
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
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
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
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
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
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
BROILED COD WITH FENNEL AND ORANGE
A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a quick sheet-pan dinner that cooks under the broiler in just 6 minutes.
Provided by Anna Stockwell
Categories Dinner Cod Fish Seafood Orange Fennel Winter Quick & Easy Quick and Healthy Bean Wheat/Gluten-Free Garlic Sheet-Pan Dinner Valentine's Day
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
- Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
- Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
- Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.
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
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.
PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH
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.
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
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
BAKED COD WITH CRUNCHY LEMON-HERB TOPPING
This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007.
Provided by Chef Kate
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 450°F
- Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
- In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
- In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
- Season the fish fillets with salt and pepper to taste.
- Place on the baking sheet, spacing the pieces about ½ inch apart.
- Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
- Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
- If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
- Serve hot with the lemon wedges.
Nutrition Facts : Calories 330.2, Fat 9.8, SaturatedFat 1.9, Cholesterol 100.6, Sodium 376.1, Carbohydrate 16.1, Fiber 0.6, Sugar 2.5, Protein 42.1
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