HONEY BAKED COD WITH SPINACH & BUNASHIMEJI RECIPE - (4.5/5)
Provided by cookism
Number Of Ingredients 22
Steps:
- 1. Add cod marinade ingredients in a large bowl. Stir well. Place the cod fillets in and cover the bowl with a plastic wrap. Marinate the fillets for 30 minutes, turning them on their sides halfway through for an even marinade. 2. Preheat oven at 160C. Place fillets (skin side down) on a tray laid with foil. Bake for 20 minutes on one side and 10 minutes on the other till cooked. Gently remove the skin from the cod using a pair of tongs when it is flipped to the other side. The marinade can be used as a sauce. Simply remove the ginger slices and reduce it over heat to achieve a thicker consistency. 3. In the meantime, stir-fry the mushrooms. Heat the pan and add in a little vegetable oil. Fry minced garlic till aromatic and add in the mushrooms. 4. Season mushroom with oyster sauce and sugar. Stir well. Mushrooms will start releasing water. Turn the heat up and stir-fry till liquid is reduced. Lastly, stir in sesame oil and remove it from the heat. 5. Bring a pot of water to boil and prepare a large bowl of cold water. Quickly add in all the spinach in boiling water and cook it for 30 seconds. Turn off the heat, drain immediately and soak them in cold water for about 1 minute. Drain, gather spinach and using your hands, squeeze out the excess water. Season it with soy sauce, mirin, sesame oil and sesame seeds. Toss well. 6. Place a 8cm cutter on the plate. Pack it with spinach and gently lift it up, keeping the spinach intact. Carefully place baked cod on the spinach bed. Surround spinach bed with mushrooms. Ready to serve!
HONEY-ORANGE GLAZED COD
Steps:
- Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
- Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
- Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
- Brush the remaining glaze over the fillets. Garnish with parsley.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g
BAKED COD WITH TOMATOES & SPINACH
Enjoy a delicious, wholesome dish when you make Baked Cod with Tomatoes & Spinach. This Baked Cod with Fresh Tomatoes & Spinach dish is an excellent way to give the dinner table some extra color and flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place fish in 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; spoon over fish.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
HONEY-PECAN BAKED COD
One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we've tried to re-create. We enjoy this tasty version with fresh or frozen cod often. -Lana German, Lenoir, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans., Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 398mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH
White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
- Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
- Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
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