Tag Archives: cod

Baked Fish with Paprika Lemon Butter and and Herb-Crusted Cod with Cauliflower Mash

10 Saturday May 2014

Posted by in Entrées, Fish

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I made Baked Fish with Paprika Lemon Butter for a busy week night dinner – cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

Oven-fried Fish Sticks with Tartar Sauce

25 Friday Apr 2014

Posted by in Entrées, Fish, New Zealand, Recipes

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We love the classic “kiwi takeaways” Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

SMOKY CHIPOTLE COD WITH CORN

08 Saturday Jun 2013

Posted by in Fish

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Memories are made around the dinner table – and I love it when we have the opportunity to sit down as a family and enjoy each others company and fun, wonderful, healthy food.
This was a simple week night dinner, that we all enjoyed, and although I left the aioli off the kids plates, as they havent developed a taste for spicy foods yet, they thought the rest of this fresh summery meal was delicious.

SMOKY CHIPOTLE COD WITH CORN

1 pound of cod fillets
1 cup clam juice
1/2 cup white wine
1 teaspoon cornstarch
1/3 cup mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
3 tablespoons olive oil
1 onion, diced
1 1/2 cups corn kernels
1/4 cup chopped parsley

Rinse fish fillets and pat dry, set aside.
In a bowl, combine clam juice, white wine, and cornstarch, set aside.
For the chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
Sprinkle cod pieces with salt and pepper. Heat a skillet over medium-high heat. Swirl in 2 tablespoons of the olive oil, add the cod and cook, undisturbed, 2 minutes or until opaque and browned on the bottom. Turn fillets over, cook 2 to 3 minutes more until opaque and browned. Transfer to a plate.
Swirl remaining tablespoon of olive oil in the pan, over medium-high heat. Add onion and corn, and season with salt and pepper.
Cook 1 minute, then pour clam juice mixture into pan, bring to boiling. Boil gently, uncovered for 3 to 5 minutes. Return cod to pan, cover and reduce heat to medium. Cook 5 to 8 minutes, or until cod is just cooked through to center.
To serve, dollop with the chipotle aioli, and sprinkle with chopped parsley.
Enjoy!

Recipe adapted from Better Homes and Gardens, April 2013
www.bhg.com/recipes/‎

BACON WRAPPED COD WITH FRUIT CHUTNEY and CRISPY COD WITH DIJON, BASIL AND TARRAGON

21 Friday Dec 2012

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During this hectic time of year – it is wonderful to find a quiet night to cook a simple, nourishing meal for my family!
There have only been a couple of opportunities for that this month, but we have made the most of every minute.

BACON WRAPPED COD WITH FRUIT CHUTNEY

8 slices of center cut bacon (I used turkey bacon)
4 cod fillets (skinless, about 1/2 inch thick)
salt and freshly ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh cranberries
1 teaspoon fresh thyme leaves

Place bacon on a microwave safe plate, and cook in microwave about 1 1/2 minutes.
Rinse salmon, pat dry, lightly sprinkle with salt and pepper. Wrap bacon around each salmon fillet. Heat oil in a skillet over medium-high heat. Cook fish, for 3 to 4 minutes per side, or until bacon is crisp and fish flakes easily with a fork.
For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through, Serve cod with chutney and thyme.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CRISPY COD WITH DIJON, BASIL AND TARRAGON
1 egg yolk
1 tablespoon dijon mustard
1/2 lime, juiced
salt and pepper
1/4 cup grapeseed oil
3 tablespoons chopped fresh basil
1 teaspoon dried tarragon
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
zest of 1 lime
1 pound green beans, trimmed
1/2 pound cremini mushrooms, quartered
2 shallots, peeled and halved
2 green peppers, sliced
4 pieces cod, seasoned with salt and pepper
Heat oven to 450F.
In a bowl, whisk the egg yolk, mustard and lime juice, season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayonnaise. Stir in the basil and tarragon. In another bowl, mix the panko, cheese and lime zest.
On a rimmed baking sheet, scatter the green beans, mushrooms, shallots and green peppers. Drizzle with olive oil, season with salt and pepper.
Slather the mayonnaise on the seasoned fish and coat with the panko mixture. Arrange the fish on the vegetables. Roast until cooked through, about 15 to 20 minutes.
Enjoy!
Recipe adapted from Everyday Meals with Rachael Ray, October 2012