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.
ROASTED SALMON NICOISE PLATTER
Steps:
- Preheat the oven to 500 degrees F.
- For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
- Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
- Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
- Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
- Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
SPARTINA'S ROASTED COD WITH NICOISE VINAIGRETTE
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
- Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
- Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 522 milligrams, Sugar 0 grams
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
More about "roasted cod nicoise recipes"
ROAST COD NICOISE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- 1 One day ahead, bring a pot of salted water to a boil. Put the 4 cups of basil in the boiling water, and when the water returns to a boil, quickly drain and plunge the basil into a bowl of ice water. When cold, drain and squeeze out the excess water. Finely chop the basil with a knife. Place it in a bowl and mix in 1 cup of olive oil. Cover and refrigerate overnight. Strain and bring to room temperature before serving.
- 2 Put the tomatoes, capers, olives, and anchovy in a bowl and stir in 2 tablespoons of olive oil. Season with salt and pepper. Let stand at room temperature for 2 to 3 hours.
- 3 Meanwhile, bring another pot of salted water to a boil. Cook the potatoes until they're tender, about 30 minutes. Drain and run cold water over them. Peel and cut them into ¼-inch-wide slices. Set aside.
- 4 Bring a separate pot of salted water to a boil. Blanch the green beans until they're crisp-tender, about 3 minutes. Drain and refresh under cold running water. Drain again and set aside.
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