Roasted Cod With Bacon And Leeks Recipes

COD WITH BACON & BALSAMIC TOMATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

ROAST COD WITH LEEKS, PLUM TOMATOES, AND WILTED SPINACH

Steps:

• Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
• Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.

COD WITH BACON, LETTUCE & PEAS

Steps:

• Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
• Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
• Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
• Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
• Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

ROASTED COD WITH BACON AND LEEKS

Steps:

• 1. In large skillet, cook bacon mod low heat until lightly colored and most of fat rendered, ~10 minutes. Transfer to plate. 2. Pour off all but 2 TBL of fat. Add celery and onion, cook mod heat until tender, ~8 minutes. Add garlic and cook, stirring, until fragrant. Increase heat to mod high and add spinach. Season with salt and pepper and cook, stirring, until wilted and excess liquid evaporates, ~4 minutes. 3. Transfer spinach mix to bowl and add diced bread, bacon, parsley, thyme, tarragon. Mix well and season with salt and pepper. Let cool to room temperature. 4. Preheat 425°. Season cod inside and out with salt and pepper, rub 2 TBL olive oil all over outside of fish. Open fish and sprinkle inside with lemon juice, then fill with stuffing; press gently to close. Using a sturdy needle and thread or toothpicks inserted vertically to pin fish together. Transfer to oiled rack. 5. In large roasting pan, toss leeks and fennel with 2 TBL olive oil, salt, pepper. Spread vegetables in even layer and set cod on rack on top. Roast in center of oven ~25 minutes. 6. In large bowl, whip cream to soft peaks. Beat in horseradish, season with salt/pepper; refrigerate. 7. Remove roasting pan from oven and pour wine around fish. Sprinkle with red pepper and arrange clams around cod, hinges down. Return to oven and roast ~15 minutes longer, until cod is cooked through and clams are open; remove clams as they open. Cover opened clams with foil. 8. When cod done, remove pan, preheat broiler. Remove all open clams from pan; discard unopened. Broil cod ~2 minutes to crisp skin, rotating pan. 9. Cut fish into serving pieces. Spoon fennel and leeks onto plates and top with cod and stuffing. Spoon roasting juices and clams over top. Pass horseradish cream at table. Stuffing can be refrigerated for up to 1 day. Stuffed cod can be refrigerated for ~4 hours before cooking.