Recipe for a sauce to go with cod?

Question

Recipe using cod or salmon

Answer 1

A Besamel dill sauce

Answer 2

Easy to make a lovely tartare sauce,this sauce goes well with cod very nicely.

375 ml mayonnaise
2 tbsp chopped sweet pickle
2 tbsp chopped stuffed olives
1 tbsp chopped capers
1 tbsp minced onion
1`tbsp minced parsley
1 tsp vinegar
1 tsp lemon juice
Combine all the ingredients, and taste for seasoning a little extra vinegar or lemon juice and a pinch a salt may be required depending on the kind of mayonnaise used,hope you enjoy this recipe of mine.

Answer 3

COD WITH ORANGES (AND ONIONS)

4 navel oranges
4 thick pieces cod fillet
1 cup thinly sliced red onion

Cut peel from 2 oranges to the flesh, section oranges and squeeze juice from
membranes into a 2 cup measure. Squeeze juice from remaining oranges (you
should have 1 cup). Season fish with 1/4 tsp each salt and pepper. Heat 1 tbs oil
in a skillet, add fish and cook 8 min. or until lightly browned and cooked
through. Remove to a platter, cover with foil. Add onion to skillet, cook until
lightly browned. Add juice to pan, bring to a boil, cook until slightly
thickened. Stir in orange segments, pour over fish. Serve with couscous and green
beans. MAKES 4 SERVINGS.*

Answer 4

Haven't a clue how it's made, but when I worked as a contractor in Wilton I.C.I. works on Teesside, the Canteen produced a very popular dish named Cod Mornay. BEAUTIFUL. No doubt you will get the recipe off the internet.
ENJOY!!

Answer 5

Oven roast some peppers , courgettes . mushrooms and onions. When cooked put in a frying pan add a tin of tomatoes or some passata add the cod to the pan and cook serve with crusty bread. a quick and easy supper dish.

Answer 6

i saute some onion, red, yellow, green peppers in olive oil. spoon over cod fillets with fresh chopped tomato, season, add crumbled feta (tomato and basil is good). Bake 20 mins @ 350. Very tasty!!

Answer 7

Passata sauce or 1 tin chopped tomatoes, diced onion, Oregano, basil, black pepper, small amount of crushed Chilli's pour over fish cover and cook.

Answer 8

Baked Seafood Au Gratin
SUBMITTED BY: Katy B. Minchew


"This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served."

Original recipe yield:
8 servings

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
DIRECTIONS
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Answer 9

a like a basic parsley and butter sauce. I made a lovely fish pie last night with a sauce of milk, veggie stock, butter, fresh herbs (chives, rosemary, and parsley) and thickened it with a little potato starch.

Answer 10

Melt a good quantity of mature cheddar and stir in a handful of finely chopped spring onion.