BAKED COD RECIPE WITH LEMON AND GARLIC
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Provided by Suzy Karadsheh
Categories Entree
Time 22m
Number Of Ingredients 12
Steps:
- 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, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
- Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SPICED ROAST SIDE OF SALMON
Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast
Provided by Roopa Gulati
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil - this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
- Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
- Roast, uncovered, for about 20 mins until the salmon is cooked through - check by poking a knife into the fillet and making sure the fish flakes easily.
- Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 51 grams protein, Sodium 0.4 milligram of sodium
BAKED SALMON
Get all the goodness of omega-3 with easy baked salmon for lunch or supper. It's super versatile and makes a great partner for salads, veggies and pasta
Provided by Lulu Grimes
Categories Dinner, Fish Course, Lunch, Supper
Time 20m
Number Of Ingredients 3
Steps:
- Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
- Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
- Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.4 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
ZESTY SALMON WITH ROASTED BEETS & SPINACH
This fresh and filling salmon supper is packed full of heart healthy ingredients, is rich in calcium, iron and vitamin C and makes up 4 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.
- Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.
- Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.
Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
ZESTY MARINADE FOR GRILLED WILD SALMON FILLETS
Being an avid west coast fisherman who often brings home fresh, wild salmon and who always has a reserve in the freezer we are especially appreciative of recipes that enhance that wild natural flavour. Salmon is rich tasting compared to many other species but it is still easy to overpower its flavor. No farmed Atlantic salmon for us by the way. Wouldn't eat it myself let alone serve it to friends. This recipe serves 6.
Provided by C____Jay
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Blend the vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, sugar, ginger, chili powder, chili flakes and salt in a large baking dish then pop in the salmon fillets. Spoon marinade over salmon for one hour. Turn the fish and marinate for a further hour.
- Cook for 4 or 5 minutes aside on a grill at medium heat. Dead easy!
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- Sour Cream and Onion Fish. We love baked cod recipes with a little trick up their sleeve. In this easy weeknight dinner, the fish is the chip. You’ll coat fish fillets with sour cream and panko breadcrumbs, then bake them until crisp and golden brown.
- Bouillabaisse. This classic but flexible French bouillabaisse recipe is the only one you’ll need to bring the iconic seafood stew of Marseille to your table.
- Sweet and Salty Fish Collars. Baste fish collars—an often discarded but very satisfying cut of seafood—with a sweet and salty combination of briny kombu and dark sweet prunes.
- Salt-and-Pepper Fish. One of our most popular fish recipes is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried.
- Broiled Cod With Fennel and Orange. A zesty mayonnaise spread is the secret to this super-tender, flavorful fish dish. It’s also the glue that holds the almond crust in place.
- Italian Fish and Vegetable Stew. With the near year-round availability of zucchini and cherry tomatoes, this gut-friendly dish brings color and flavor to the table any time you’d like.
- Cod With Miso–Butternut Squash Sauce. Pair mild, flaky cod with a flavorful miso-ginger squash sauce. As a bonus, the sauce uses the same purée as our Miso–Butternut Squash Soup recipe, so feel free to double up and make both.
- Spring Pea Fish Chowder. Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness. Use really good bottled clam juice to make it sing.
- Saucy Spiced Cod With Corn. Nothing against pan-frying fish to get that crispy skin, but cod shines brightest when nestled into a bed of rich aromatics and steamed to tender flakiness.
- Chard-Wrapped Fish With Lemon and Olive. For this all-star Mediterranean-inspired recipe, you'll smother white fish in a garlicky olive paste, then wrap the fillets in chard leaves before simmering them in a lemony, cilantro-laced sauce.
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