Roasted Cod With Tangerine Sauce Recipes

CRISPY BAKED COD

Steps:

• Preheat oven to 450 degrees F. Add the butter to an 11 x 7-inch baking dish (or another similar size dish that easily holds all of your fillets). Place the dish in the hot oven, just until the butter melts (it will only take a few minutes).
• In a shallow dish, combine flour, cornmeal, seasoned salt, garlic powder and pepper. Dredge the fish in the flour mixture to coat on all sides, shake off excess breading, and place in the hot dish. Very carefully turn the fish to coat with butter. You can also use a spoon to drizzle the melted butter over the top of the fish.
• Bake for 7-8 minutes. Turn the broiler to HIGH and broil the fish for 1-2 more minutes, until the top of the fish is crispy and flakes easily with a fork. Keep a close eye on the fish while it's under the broiler to make sure that it doesn't burn.
• Squeeze fresh lemon juice over the fish and sprinkle with parsley just before serving.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

ROASTED COD WITH TANGERINE SAUCE

Steps:

• Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
• Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
• The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
• While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.

ROASTED COD WITH EASY WATERCRESS SAUCE & ROASTED CHERRY TOMATOES

Steps:

• Smear the skin of the cod with the butter and season with sea salt. Heat 1 tbsp of the oil in a frying pan. When very hot add the cod, skin side down, and fry, without moving the fish, until the skin is crisp and golden. Invert on to a shallow ovenproof dish, ready to finish it off in the oven.
• Put the cherry tomatoes in a separate shallow ovenproof dish and drizzle with another 1 tbsp oil.
• To make the sauce, cook the shallots and wine in a small pan for about 2-3 minutes until the wine has almost gone. Tip into a food processor with the crème fraîche and watercress, season with salt and pepper and blitz. Add a squeeze of lemon juice to taste, return to the pan and set aside. Lightly whip the cream until it just holds its shape. (At this stage the cod, sauce and cream can be kept in the fridge, lightly covered with cling film, for up to 4 hours.)
• About 20 minutes before you are ready to cook, preheat the oven to fan 170C/conventional 190C/gas 5. Roast the cod and tomatoes for 12-15 minutes until just cooked. Meanwhile, gently reheat the sauce, remove from the heat and fold in the cream. Taste and add more seasoning and lemon juice if necessary. Set the cod on warm dinner plates with the cherry tomatoes and spoonfuls of watercress sauce. Garnish with sprigs of parsley or chervil and serve with buttered new potatoes.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

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.

ROASTED COD AND POTATOES

Steps:

• Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
• Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
• Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.