ROASTED COD SPIKED WITH CHORIZO, TOMATOES AND MUSHROOMS
Steps:
- Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.
MISO GLAZED PINK COD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.
- Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
- Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.
- Garnish with chives.
- Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.
REMOJON GRANADINO / GRANADIAN COD AND ORANGE SALAD WITH BLACK OLIVES
This typical Granadian cod salad recipe comes from Restaurant Chikito, a mythic restaurant and tapas bar in Granada, which alone justifies a visit to this incredible city. This salad combines an irresistible combination of flavors and textures that I love. -Annie Sibonney
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes with their skin on. Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center). Cool. Then, peel and cut into small dice.
- Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side).Then flake the cod and set aside.
- Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces.
- Finely chop the onion.
- Remove the seeds from the tomatoes and chop them as finely as possible.
- In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes. Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, or to taste. Fold together the ingredients to incorporate all the flavors well and chill for at least an hour.
- To serve, place individual cylinder molds in the center of each plate. Lightly pack the cod salad into molds. Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds. Unmold the salads and serve chilled.
COD PROVENCAL
Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
- Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1 1/2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
- Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.
COD PROVENCAL
Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
- Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
- Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
- Bake in preheated oven for 10 minutes or until cooked through.
More about "roasted chatham cod provencal style recipes"
PARCHMENT BAKED COD WITH TOMATOES - FAMILYSTYLE FOOD
Web Dec 14, 2023 Place an equal portion tomatoes (about ¼ cup) on the sheets to one side of the fold. Place a portion of fish over the tomatoes. …
From familystylefood.com
4.8/5 (10)Total Time 35 minsCategory SeafoodCalories 226 per serving
From familystylefood.com
4.8/5 (10)Total Time 35 minsCategory SeafoodCalories 226 per serving
- Toss the tomatoes with the garlic, fennel seed, black pepper, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl.
- Remove the tough outer layer from the fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining tablespoon oil, 1/4 teaspoon salt, lemon juice and the leek.
- Fold 4 pieces of parchment paper (12 x 16 inches) in half, then open them flat on a work surface. Place an equal portion tomatoes (about ¼ cup) on the sheets to one side of the fold. Place a portion of fish over the tomatoes. Sprinkle the fish with a little salt, then top with some of the fennel mixture, 1 tablespoon butter and a thyme sprig. Sprinkle 1 teaspoon of the Pernod over if using.
See details
ROAST COD à LA PROVENCAL WITH RATATOUILLE AND TOMATO …
Web Mar 3, 2017 Roast Cod à la Provencal with Ratatouille and Tomato Coulis Isn’t it amazing how a simple walk through the market can inspire …
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 4Total Time 1 hr 5 mins
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 4Total Time 1 hr 5 mins
- In a blender, or using a hand held blender, puree the cherry tomatoes with the olive oil until really smooth.
See details
PROVENCAL-STYLE ROASTED COD – ROBERT IRVINE
Web Provencal-Style Roasted Cod Time: 30 min Yield: 6 portions Ingredients: 6 ea 6oz Cod Filet (Chatham Cod preferable) 6 oz Olive Oil 2 heads …
From chefirvine.com
Estimated Reading Time 5 mins
From chefirvine.com
Estimated Reading Time 5 mins
See details
COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES
Web May 1, 2021 Jump to Recipe An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod …
From pardonyourfrench.com
4.5/5 (33)Category FallServings 4Total Time 20 mins
From pardonyourfrench.com
4.5/5 (33)Category FallServings 4Total Time 20 mins
See details
ROASTED CHATHAM ISLAND BLUE COD RECIPE
Web 1. Oven 180°C fan forced (190°C bake), position shelf in the upper half of the oven 2. Sprinkle the thyme over the cod, drizzle with 1 tsp oil in total on both sides and season …
From chathamislandfood.com
From chathamislandfood.com
See details
ROASTED CHATHAM COD PROVENCAL STYLE RECIPE | ROBERT IRVINE
Web Get Roasted Chatham Cod Provencal Style Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; …
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
SLOW-ROASTED COD WITH BELL PEPPERS RECIPE | BON APPéTIT
Web Feb 13, 2018 Step 1. Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking ...
From bonappetit.com
From bonappetit.com
See details
BAKED COD RECIPE WITH LEMON AND GARLIC - THE …
Web Mar 29, 2021 Instructions. Preheat oven to 400 degrees F. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside. In another shallow bowl, mix the all-purpose flour, …
From themediterraneandish.com
From themediterraneandish.com
See details
BAKED COD PROVENCAL - PINCH OF NOM
Web Aug 16, 2021 Instructions. Pre-heat the oven to 200ºC. Dab the cod fillets dry with a piece of kitchen towel, then rub in the lemon zest and season with salt and pepper. Set to one side. Cut the peppers, onions, courgette and …
From pinchofnom.com
From pinchofnom.com
See details
ROASTED COD PROVENCAL | JANE PLAN
Web 1 tbsp olive oil ; 1 red onion, cut into wedges ; 2 peppers, red, orange or yellow, deseeded and cut into strips; 1 courgette, cut into large chunks
From janeplan.com
From janeplan.com
See details
ROASTED COD | JAMIE OLIVER RECIPES
Web Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet. Halve the lemons and place the four lemon …
From jamieoliver.com
From jamieoliver.com
See details
BAKED MARINATED COD – PROVENÇAL STYLE – TOM AIKENS
Web Place the chopped potato in a pan with the water and 50g salt and bring to a simmer, cooking for 30-40 mins until tender. Place into a colander to drain, and once dry, place …
From tomaikens.co.uk
From tomaikens.co.uk
See details
SALT COD GRATIN BRANDADE DE MORUE A RECIPE FROM …
Web Rinse salt cod and soak in 4 quarts of cold water overnight and then dry the cod. Preheat oven to 400 degrees F (200C). Heat the milk in a double boiler and add thyme from 2 sprigs, bay leaf, cloves, peppercorns, allspice …
From perfectlyprovence.co
From perfectlyprovence.co
See details
ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS - FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
See details
RECIPE: PROVENCAL STYLE COD WITH CANNELLINI BEANS AND TOMATO
Web Oct 2, 2020 2 tablespoons freshly chopped basil. Heat the olive oil in a medium sauté pan over medium-high heat. Add the onion and cook just until soft, about 3 minutes. Add the …
From jenniferbushman.com
From jenniferbushman.com
See details
PISCES' PAN-ROASTED HAKE WITH CHATHAM LITTLENECKS ... - EDIBLE …
Web May 1, 2015 Preheat oven to 400 degrees. Mix flour, paprika, and salt and pepper together. Season hake portions lightly with salt and pepper, then dredge each portion in …
From ediblecapecod.ediblecommunities.com
From ediblecapecod.ediblecommunities.com
See details
COD PROVENçAL BY THEFEEDFEED | QUICK & EASY RECIPE | THE FEEDFEED
Web Step 1. In a large skillet heat olive oil over medium heat, then add onion, fennel and shallot. Cook for 5-7 minutes, or until softened. Season to taste with crushed red pepper, salt …
From thefeedfeed.com
From thefeedfeed.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love