LEMON-PARSLEY BAKED COD
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.
Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
- Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.
Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
- Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
- To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 72 grams, SaturatedFat 3 grams, Sodium 7972 milligrams, Sugar 0 grams
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
SALT COD IN TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
- Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.
BAKED POTATOES, SALT COD, AND PARSLEY
A beautiful marriage of textures, this: creamy salt cod purée and crisp potato skins. As baked potatoes go, this is a lot of work, and much washing up too, but the result is worth the trouble. Salt cod is not easy to track down; Spanish, Italian, and Portuguese markets and major supermarkets are your best bet. The recipe makes rather too much filling, but it is not worth dealing with a smaller quantity of salt cod. There's no hardship anyway-simply keep the leftover purée in the fridge and eat it the next day with fingers of hot toast.
Yield enough for 2
Number Of Ingredients 7
Steps:
- Soak the salt cod in cold water for a good twenty-four hours, changing the water regularly.
- Preheat the oven to 400°F (200°C). After scrubbing the potatoes well and pricking them here and there with a fork, put them in to bake. Once they have been baking for half an hour or so, drain the fish, put it in a deep pan, cover it with fresh cold water, then bring to a boil. When the water is bubbling, turn off the heat and cover the pan with a lid. Let it sit for fifteen minutes, then drain. Remove and discard the bones and skin. A messy job, and one of the few kitchen jobs for which I will put on a pair of rubber gloves. Put the salt cod into a food processor. Warm the milk (I use the steam nozzle on the coffee machine) and the olive oil separately.
- Peel and coarsely chop the garlic and add it to the fish. Blitz, pouring in the milk and olive oil in a steady stream, letting the mixture whip to a sloppy cream.
- Remove the potatoes from the oven, slit them open, and scoop out the flesh with a teaspoon, then add it to the salt cod. Blitz briefly to mix, then add the lemon juice, the chopped parsley leaves, and a few grinds of the pepper mill. Pile the purée into the potato skins and return to the hot oven for fifteen minutes.
GARLIC, PARSLEY & LEMON CONDIMENT
This mixture is usually called "Gremolata" and can be used as a garnish on soups, tossed into pasta, spooned onto grilled chicken or mixed with vegetables (green bean recipe posted separately) It can be kept in the fridge for 3 days
Provided by Bergy
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- The ingredients must be hand chopped with a knife.
- Stir together the zest, parsley, garlic and salt.
- Slowly pour in the oil constantly stirring until it is well blended.
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SAUTEED COD IN OLIVE OIL WITH GARLIC, PARSLEY, AND LEMON
From recipezazz.com
Servings 4Calories 270 per serving
- Cod ... First, remove your fish from the refrigerator to allow it to come to room temp. You never want to cook with cold seafood. Then, season with plenty of salt and pepper on both sides.
- Lemon ... Cut the lemon in half; zest 1/2 and save that for juice to finish the fish once it is done. The other half, cut in 4 small wedges to serve as a garnish.
- Olive Oil ... Add the oil to a saute pan (I prefer nonstick), along with the shallots, garlic, and red pepper flakes. Select a pan where the fish fits in the pan, without too much empty space - but, you don't want them crowded either. Slowly bring the oil up to low heat and simmer 5 minutes to infuse the oil with the garlic, shallot, and red pepper flavor.
- Cod ... Turn the heat to medium low, and add the cod filets. Slowly cook the cod, basting with the oil over the fish as it cooks. You can also flip the filets if you want; this helps with filets that are very thick. The filets, depending on the thickness, will take between 10-15 minutes. You want the fish firm but flaky. The last 2-3 minutes, add the parsley and lemon zest to the oil. Remember, you want the fish to cook slowly - you do NOT, want it to brown.
BAKED COD {FOOL PROOF METHOD!} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 29Servings 4Cuisine AmericanCategory Main Course
- Place the cod fillets in a baking dish and season with salt and pepper. Drizzle the olive oil on top, along with the lemon juice. Add the garlic to the baking dish, the lemon slices and sprinkle 1 tablespoon of parsley.
- Bake in the preheated oven until the cod fillets are opaque and start to become flakey, about 12-18 minutes, depending on their thickness.
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