BLACK COD IN A SALT CRUST WITH GREEN TEA
Provided by Jonathan Reynolds
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment. Remove skin and bones from cod steaks, cut in half and shape each half into a medallion. Place each on a 12-inch square of parchment and sprinkle with sea salt, pepper, 1/2 teaspoon green tea and 1/2 teaspoon dill. Top each with one fourth of the mushroom mixture and drizzle with 1 1/2 teaspoons sake. Fold up two opposite edges of parchment over the fish and roll to seal. Roll up ends of packet and place each packet on the baking sheet.
- Combine kosher salt, 1/4 cup green-tea leaves and the egg whites and mix with a fork until combined. Pack enough mixture around each packet to completely cover. Bake 17 minutes (if steaks are less than 1 1/2 inches thick, bake 15 minutes).
- Meanwhile, combine yuzu juice, soy and tamari sauces, dashi and oil in a bowl and stir to mix.
- Place each packet on a serving plate, crack open the salt crust and peel back the parchment. Drizzle with yuzu sauce.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 1 gram, Sodium 1382 milligrams, Sugar 5 grams
GARLIC-CRUSTED COD FISH
This recipe comes from The Black Dog Summer on the Vineyard Cookbook. Just buy the cod and parsley; and you probably have everything else at home. Such a simple fish recipe and it packs a lot of flavor. This is for garlic lovers! Note: if the breadcrumb coating doesn't immediately adhere to the fish, just pat it on. It works great.
Provided by LifeIsGood
Categories High Protein
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
- Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
- Mix to moisten the crumbs and seasonings.
- Dredge each fish fillet in the beaten egg first.
- Then dredge each fish fillet into the crumb mixture.
- Place the coated fish fillets in an oiled roasting pan for the oven.
- Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
- Serve with lemon wedges.
SALT-BAKED FISH
Provided by Jonathan Reynolds
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Combine the sea salt and egg whites until the mixture looks like wet sand.
- Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
- Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
- Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams
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