Greek Cod Cakes Recipes

Steps:

• Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Steps:

• Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
• Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
• In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
• Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
• Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
• Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Steps:

• Cook time: 10 Min Prep time: 15 Min Serves: 6 1. Prepare the cod, in order to soak the salt out. Place it in a bowl filled with water and leave for 48h. Remember to change the water frequently. 2. Then flake the cod, removing the skin, and place it in a large bowl. Add the rest of the ingredients leaving the flour for last. (In case you're in a hurry or just don't want to add the egg, you can omit it). Mix well, cover and leave the mixture to rest and the different flavours to mingle for 20 minutes. 3. Wet a spoon in water, take a spoonful of the mix and carefully place in frying oil. Saute'/ fry for a couple of minutes until golden and crispy. Remove and place on kitchen paper to soak up any excess oil. Serve with garlic sauce.

Steps:

• Rinse the cod, place it in a glass bowl and add cold water to cover. Cover the bowl tightly and place in the refrigerator. Let the fish soak for 12 to 24 hours, or until it's softened, changing the water three or four times.
• Rinse the cod again and place in a saucepan. Add boiling water to cover and let the fish steep over low heat until very soft, about 15 to 20 minutes. Drain well, then flake into small pieces into a bowl.
• Add the calabaza, thyme, scallions and garlic and toss together to mix. Combine the flour and baking powder and add to the bowl, tossing again. Add the butter and the egg and mix with your hands until all the ingredients are well combined. Season with pepper to taste.
• Divide the mixture into 8 patties, about the size of biscuits, and lay them into the bread crumbs to coat on both sides.
• Heat the oil in a large heavy skillet over a medium-high flame until it sizzles. Gently lay the cakes into the oil and fry until crisp and browned on both sides, about 5 or 6 minutes total. Drain on paper towels and serve hot, with a spoonful of hot sauce alongside each one.

Steps:

• Preheatoven to 375*F.
• Put the potatoes into a roasting pan or gratin dish, then throw in the onion and garlic and scatter over the herbs.
• Season and pour over the olive oil.
• Spoon over the lemon juice and then add enough water to barely cover the potatoes.
• Cook the potatoes,uncovered, for 45 minutes then turn them over and bake a further 25 minutes.
• Towards the end of this time, lay your slice of cod, skin side down, in a thickly buttered gratin dish.
• Dribble with a thin layer of best olive oil.
• Season well.
• Bake the fish and potatoes together for 15 minutes longer, til the fish is cooked.
• (test with a knife point or skewer, if it goes right through with no resistance, it is done) Slice the fish and serve with the gore=geously golden potatoes, together with plenty of lemony juices.

Steps:

• Preheat oven to 350*F.
• Grease a baking pan with some olive oil and place the fish fillets in it.
• In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
• Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
• Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
• Check the fish occasionaly to make sure it does not get overcooked and dry up.
• Serve with lemon wedges. Squeeze them over the fish and enjoy!