EASIEST SPICY COD
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g
BAKED COD SHAKSHUKA
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
STOVETOP SPICY COD
The lime juice on the Cod is a must. The acidity cuts through the spiciness and keeps the heat from overwhelming the fish. I try to keep a pretty low sodium diet and this gives you so much flavor that you don't even miss the salt. This is a fantastic way to use up leftover grains or rice.
Provided by Julie Ann Keene
Categories Fish
Time 25m
Number Of Ingredients 8
Steps:
- 1. Spray a large nonstick skillet with cooking spray. Sprinkle Cod chunks with lime juice and set aside.
- 2. Add broth to Skillet and heat over medium-high heat. Add stir fry mix and garlic and cook, stirring frequently until vegetables are softened. Add cayenne and stir. .
- 3. Stir in cod, tomatoes and chiles. Bring to a boil on high heat. Reduce heat to low and simmer covered 4-5 minutes.
- 4. Serve over quinoa, rice or couscous.
BAKED COD
Tuck into baked cod with lemon and thyme for an easy midweek meal. Serve with your favourite veggies for a healthy, fuss-free family dinner
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
- Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
- Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.
Nutrition Facts : Calories 236 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
SPICY BAKED COD
I had this in a restaurant I worked in. You can have it with just butter or spicy like I like. It's great with rice and it's fast.
Provided by Dienia B.
Categories Very Low Carbs
Time 6m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put piece of fish in a gratin dish; sprinkle with spice and dot with butter.
- Put plastic wrap over dish and microwave until fish is done (about 3 minutes in my microwave).
Nutrition Facts : Calories 393.1, Fat 24.6, SaturatedFat 14.9, Cholesterol 160.4, Sodium 327.5, Protein 41.4
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4.8/5 (69)Total Time 40 minsCuisine MoroccanCalories 463 per serving
- In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
- Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
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- Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
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4.7/5 (18)Total Time 7 minsCategory Main DishCalories 211 per serving
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Pat the cod dry and sprinkle all sides with the seasoning.
- Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the cod and cook for 2 minutes.
- Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake when you prick it with a fork (adjust based on the thickness of the fillets). Remove from the heat and sprinkle with the parsley. Serve immediately.
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