cod RECIPE?

Question

i have got 2 big lovely pieces of cod and any recipes (low fat please)or things that go well with cod thanks guys(i usualy have a white wine and lemon sauce with some veg and mash)

Answer 1

Spanish Cod

"A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal."

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely chopped onion
2 tablespoons chopped fresh garlic
1 cup tomato sauce
15 cherry tomatoes, halved
1/2 cup chopped green olives
1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped
1 dash black pepper
1 dash cayenne pepper
1 dash paprika
6 (4 ounce) fillets cod fillets
DIRECTIONS
Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

Answer 2

Baked Cod and Chorizo:

3 tablespoons olive oil
6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
1 cup low-sodium chicken broth
1/4 teaspoon crumbled saffron threads
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 1/2 to 3 pounds cod fillets
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Heat oven to 400° F.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil.

Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.

Recommended: Large ovenproof skillet

Yield: Makes 6 to 8 servings

Answer 3

Tomato-Topped Cod

INGREDIENTS
1 1/2 cups water
2 tablespoons lemon juice
1 1/2 pounds cod fillets
pepper to taste
1 small onion, finely chopped
2 large tomatoes, sliced
1/2 cup chopped green pepper
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 tablespoon vegetable oil

DIRECTIONS
In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. Bake, uncovered, at 375 degrees F for 20-30 minutes or until fish flakes easily with a fork.

Answer 4

Get some (butter) low fat margarine...1 small 'tub'
2 packets of Knorr brand Bearnaise sauce
*take the packets of Bernaise and blend them into the butter. Your arm will get kinda tired but it's worth it! Keep mixing until it's thorughly blended.
Put some in the pan and lay the cod on top of it. Put some on the top of the fish.
Bake as you normally would.
This is so good! You can use this with shrimp as well. It's superior to shrimp scampi any day!

Answer 5

Poach your cod, then make your white wine sauce - adding a heaping dollop of whole-grain Dijon mustard. Some chopped tarragon in the sauce is nice also.

Answer 6

Brush with a little butter (not a lot) smother in sliced onion and tomato and bake. I never thought of it but the white wine would be a good addition.

Answer 7

wrap in pancetta, spear through with rosemary sprigs. fry in olive oil for 2 mins each side then put in 200 c oven for 10 mins. While in oven put tagliatelle on. make a simple tomato and garlic sauce, stir pasta through and serve cod on top.

Answer 8

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 9

^^ You will always find a problem with a majority of meats ^^

Great question. I always do the same as you with my cod, and my boyf is getting bored with it.

Have a look at the BBC Food recipe search engine, they have loads of ideas...

http://www.bbc.co.uk/food/recipes/

Answer 10

lemon baked cod

1 lb cod fish fillets
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika

If fish fillets are large, cut into serving pieces.
Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.


chorizo crusted cod
ingredients
1 1/2 ounces Spanish chorizo, peeled and thinly sliced
1/2 cup coarse dry bread crumbs
Salt and freshly ground pepper
Extra-virgin olive oil
Four 6-ounce skinless cod or halibut fillets, about 1 1/2 inches thick

directions
Preheat the oven to 400°. In a mini food processor, finely chop the chorizo. Add the bread crumbs and pulse until combined. Season with salt and pepper and transfer the chorizo crumbs to a plate. Lightly oil a medium glass or ceramic baking dish. Dip one side of each fillet into the chorizo crumbs, pressing to help them adhere; arrange in the baking dish, crumb side up. Pack the remaining crumbs on top.
Roast the fish for 12 minutes, or until it is white throughout and flakes with a fork. Preheat the broiler and broil the cod fillets 6 inches from the heat for 20 to 30 seconds, or until the chorizo crust is lightly browned and crisp. Serve right away.


cod with herb sauce
4 cod or haddock steaks
225g/8oz frozen mixed vegetables
salt and pepper
300g/10oz can condensed cream of celery soup, undiluted
2 tbls milk
1 tbls fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp fresh tarragon, chopped
1 tsp grated lemon rind

1. Place the cod into the shallow dish and surround with the vegetables. Combine all the other ingredients and out over the fish.
2. Cover and cook for 10 minutes. Stand for 3 minutes before serving.


balti fish
12-14oz (350-400g) cod or haddock steaks, filleted
3 tablespoons soya or sunflower oil
½ teaspoon fennel seeds
½ teaspoon black mustard seeds
¼ teaspoon lovage seeds (optional)
3 teaspoons bottled miced garlic
2 ½ teaspoons home-made curry powder
½ teaspoon turmeric
1 tablespoon garam masala
6 tablespoons dried onion flakes
3 fl oz (75ml) milk
1oz (25g) creamed cocunut, chopped
1 tablespoon chopped green pepper
1 fresh red chilli, chopped (optional); use more if you wish
2 tablespoons single cream
1 tablespoon chopped fresh green coriander leaves
salt to taste

Garnish:
fresh green coriander leave
desiccated coconut
1. Cut the fish into pieces about 1 inch (2.5cm) square.
2. Heat half the oil in a blati pan, wok or large frying pan. Stir-fry the seeds for 20 seconds. Add the garlic and stir-fry for 30 seconds. Add the remaining oil, the curry powder, turmeric and garam masala.
3. Add the onion flakes and stir-fry briskly. They will absorb the oil quickly and could start burning. Before they do, add the milk and creamed coconut. Bring to a simmer and add the fish, pepper and chilli if using.
4. Keep on stir-frying for about 5 minutes, then add the cream and fresh coriander.
5. Continue stir-frying for about another 5 minutes until the fish is cooked right through. Watch the liquid balance. The mixture should not be dry nor should it be swamped; you will probably need to add a tablespoon of water from time to time.
6. Add salt to taste, garnish with the coriander leaves and coconut.

enjoy!