COD FISH WITH EARLY FALL VEGETABLES

COD FISH WITH EARLY FALL VEGETABLES
A great cod fish recipe to try !

Cod Fish Recipe INGREDIENTS
• 2 small turnips, peeled
• 1 medium carrot, peeled
• 1 medium parsnip, peeled
• 1 small zucchini
• 1/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• Four 6-ounce cod fish fillets, about 1¾ inches thick, skin on
• 1 cup Wondra* flour
• 3 tablespoons canola oil

Cod Fish Recipe INSTRUCTIONS
Preheat the oven to 350°F.

Cut all the vegetables into ¾-inch chunks. Place them on a baking sheet, pour the olive oil over, and season with 1 teaspoon each salt and pepper. Toss the vegetables to combine, then spread them into a single layer. Roast in the oven until the vegetables are very tender when pierced with the tip of a knife, about 45 minutes. Transfer to a serving platter and keep warm.

Raise the oven temperature to 400°F.

Dry the cod fish fillets with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the cod fish fillets in it. Heat the canola oil in a large, preferably nonstick, ovenproof sauté pan until the oil is almost smoking. Add the fillets, skin side down, and sear for 4 minutes, until evenly browned. Turn and cook for 3 to 4 minutes more, then transfer to the hot oven. Continue cooking until the cod fish begins to flake when you press your finger into it, 4 to 5 minutes.

Serve the cod fish over the roasted vegetables family-style. Be sure to put a bottle of high-quality extra-virgin olive oil and a dish of sea salt on the table so diners can season their plates...enjoy it ! Nice !
cod fish recipes-boston-baked-scrod

BOSTON BAKED SCROD RECIPE

BOSTON BAKED SCROD RECIPE
An amazing cod fish recipe to try !

Cod Fish Recipe INGREDIENTS

TOPPING

• 2 slices high-quality sandwich bread, such as Pepperidge Farm, quartered
• 1 tablespoon minced fresh parsley leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

SCROD

• 5 tablespoons unsalted butter, melted
• 1 medium shallot, minced
• 1 small clove garlic, minced very fine
• 1 1/2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley leaves
• Salt and ground black pepper
• 2 skinless cod fish fillets (each about 1 pound), cut in half crosswise

Cod Fish Recipe INSTRUCTIONS
1. FOR THE TOPPING: Adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.

2. Pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of Grape-Nuts cereal, about ten 1-second pulses.

Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4 to 5 minutes.Toss together the bread crumbs, parsley, salt, and pepper in a small bowl; set aside.

3. FOR THE SCROD:
Increase the oven setting to broil. Melt the butter in a small skillet over medium-high heat until the foaming has subsided. Reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute. Remove the pan from the heat, add the lemon juice, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and swirl to incorporate. Remove the pan from the heat and set aside.

4. Season the scrod liberally with salt and pepper. Fold the thin tailpieces in half to increase their thickness. Place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over. Broil until the cod fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes. Baste the fish with the pan drippings and top with the bread crumbs. Continue broiling until the crumbs are golden brown, about 1 minute. Using a metal spatula, transfer the cod fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy). The cod fish recipe is ready to serve immediately...nice ! Enjoy it !
cod fish recipes-cod-n-tater-bake

BAKED COD WITH JULIENNED VEGETABLES

BAKED COD WITH JULIENNED VEGETABLES
A great cod fish recipe to try !

Cod Fish Recipe Ingredients
• 2 carrots, julienned
• 2 leeks, white parts only, julienned
• 1 large potato, julienned
• 1 small zucchini, julienned
• Half teaspoon mustard seeds
• Half teaspoon fennel seeds
• Half teaspoon coriander seeds
• Half teaspoon Old Bay seasoning
• Half teaspoon McCormick lemon-pepper seasoning
• Salt and pepper to taste
• 1 lb cod fish, at least an inch thick
• 4 tablespoons extra virgin olive oil plus extra as needed
• Juice from half a lemon plus extra as needed
Cod Fish Recipe INSTRUCTIONS
Preheat the oven to 350 degrees. Julienning the vegetables not only makes for an attractive presentation; their size allows them to be finished cooking simultaneously with the fish. Granted, julienning veggies is a painstaking task. If you prefer, simply cut the vegetables into thin slices. Combine all the vegetables in a bowl.

Grind the mustard, fennel and coriander in a spice grinder and then mix with the Old Bay, lemon-pepper seasoning, salt and pepper.

Place the cod fish in an oven proof baking dish with a lid. Drizzle half of the oil and lemon juice over the fish and half over the vegetables. Likewise, sprinkle half the spice mixture over the fish and half over the vegetables. Toss the vegetables to blend the seasoning and place them on top of the cod fish. Drizzle a little extra oil and lemon juice over everything if need be.

Bake, covered, until the fish reaches an internal temperature of 140 degrees. Cooking time can vary based on your exact oven temperature, the size of the cod fish, the vessel it’s being cooked in, etc. Use a thermometer to avoid the guesswork and prevent overcooking the cod fish. The cod fish recipe is ready...enjoy it !
baked-cod-fish

BAKED COD OR HALIBUT RECIPE

BAKED COD OR HALIBUT RECIPE
A great cod fish recipe to try !

Cod Fish Recipe INGREDIENTS

• A piece of cod fish from the middle of the back, weighing four, five or six pounds.
• A cupful of bread-crumbs, peppered and salted.
• 2 table-spoonfuls boiled salt pork, finely chopped.
• A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion.
• 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter.
• Juice of half a lemon.
• 1 beaten egg.

Cod Fish Recipe INSTRUCTIONS

Lay the cod fish in very cold salt-and-water for two hours; wipe dry; make deep gashes in both sides at right angles with the back-bone and rub into these, as well as coat it all over with a force-meat made of the crumbs, pork, herbs, onion and seasoning, bound with raw egg.

Lay in the baking-pan and pour over it the drawn butter (which should be quite thin), seasoned with the anchovy sauce, lemon-juice, pepper and a pinch of parsley.

Bake in a moderate oven nearly an hour,--quite as long if the piece be large, basting frequently lest it should brown too fast.

Add a little butter-and-water when the sauce thickens too much. When the cod fish is done, remove to a hot dish, and strain the gravy over it.

A few capers or chopped green pickles are a pleasant addition to the gravy. The cod fish recipe is ready...enjoy it !
cod fish recipe-and-tater-bake