HOW TO MAKE COD FISH

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Roasted Rosemary and Basil Cod Fish Recipe










Roasted Rosemary and Basil Cod Fish Recipe


Cod Fish Recipes Ingredients:
  • 2 cod fillets
  • 4 leaves fresh basil, minced
  • 1½ tablespoons lemon juice
  • Salt and black pepper to taste
  • 1 stem rosemary, minced
  • 2 teaspoons ginger root, minced
  • 1 tablespoon fresh chives, minced
  • 2 tablespoons soy sauce
  • 1 leek (white part only), minced
  • 1 medium white onion, minced
  • 4 small stalks celery, finely chopped
  • 4 cloves garlic, minced
Cod Fish Recipes Instructions :

Preheat the oven to 350ºF. Marinate the cod fillets in a bowl with the salt, pepper, lemon juice, rosemary, basil, soy sauce and chives for half an hour.

In an oven-proof skillet with a lid, sauté the onion, leek, celery, garlic and ginger root until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove from the heat and cover. Bake for 20 to 30 minutes. As with many baked fish recipes, this is great served with rice. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets and rice.
Cod fish recipe: cod-fillets-with-mustard-tarragon-crumb

POACHED COD FISH & POTATOES IN TOMATO BROTH











POACHED COD FISH & POTATOES IN TOMATO BROTH


Cod Fish Recipe Ingredients
• 2 (14.5 oz) cans of chicken broth
• 2 (8 oz.) cans Hunts tomato sauce
• 1 heaping tablespoon tomato paste
• 5 cloves garlic, chopped
• 2 bay leaves
• Half teaspoon died thyme
• Half teaspoon dried oregano
• Salt and pepper to taste
• 1 ½ lbs potatoes, cut into chunks
• 1 ½ lbs cod, at least an inch thick, cut into 3-4 inch pieces
• Fresh basil, chopped, to taste
• Fresh parsley, chopped, to taste

Cod Fish Recipe Instructions:
Combine the broth, tomato sauce, tomato paste, garlic, bay leaves, thyme, oregano, salt and pepper in a large 12-14 inch pot or skillet with a lid. Bring to a boil and whisk to blend the ingredients. Add the potatoes, cover, return to a boil and then reduce to a simmer until the potatoes are almost done. Uncover during part of the cooking to reduce and intensify the liquid. Add the fish, cover, and adjust the heat to a very gentle simmer. The poaching liquid should be between 160-185 degrees. Cook until the fish reaches an internal temperature of 140 degrees. Add the fresh basil and parsley when finished and serve.

COD FISH IN A TANGY MINTY SAUCE










COD FISH IN A TANGY MINTY SAUCE

Cod Fish Recipe Ingredients
• 4 large cod steaks, about 675 g (1½ lb) total weight
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 500 g (1¼ lb) chopped fresh coriander
• 8-10 small radishes
• 2 large cloves garlic
• 2 green chillies, seeded ;
• 1 tomato, chopped
• 12-14 mint leaves
• 1/2 teaspoon ginger pulp
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil

Cod Fish Recipe Instructions:
Smear the cod steaks with a mixture of garam masala, salt and fresh coriander. Set aside for 12-15 minutes.

Put the remaining ingredients, except the oil, in a food processor or blender and blend to form a smooth paste.

Heat the oil in a deep frying pan. Cook the fish on each side for 3-4 minutes, then pour the pureed sauce mixture over the top. Cover and cook for 10 minutes over a medium heat. Serve while still hot.
Cod fish recipes: poached-cod-fish-potatoes-in-tomato

COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST











COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST


COD FISH RECIPE INGREDIENTS
  • 4 Tablespoons coarse fresh breadcrumbs
  • 1 Tablespoon chopped fresh tarragon
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons melted butter
  • Salt and freshly ground black pepper
  • 2 cod fillets, about 6 ounces each and 1 inch thick
  • 1/2 teaspoon Dijon mustard

COD FISH RECIPE INSTRUCTIONS
Heat the oven to 450°F. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.

Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.

Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.

If the topping seems like it's going to burn before the fish is done, turn the heat down to 375°F.
Serve immediately.

COD FISH WITH GRAPEFRUIT










COD FISH WITH GRAPEFRUIT


COD FISH RECIPE INGREDIENTS

• 2 white grapefruit (see Variation), scrubbed
• 1/2 cup plus 2 teaspoons mild extra-virgin olive, grapeseed or canola oil, divided
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 1/3 pounds cod or other firm white fish, cut into 4 portions
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine
• 2 tablespoons reduced-sodium chicken broth or water
• 6 cups mixed salad greens
• 3 tablespoons chopped fresh chives for garnish

COD FISH RECIPE INSTRUCTIONS
1. Cut long strips of zest from one grapefruit. Blanch the zest in boiling water for 30 seconds. Pat dry. Segment both grapefruit; cut the segments in half. Place one-fourth of them in a food processor or blender. Add the blanched zest and 1/2 cup oil; process until very smooth and thick, about 2 minutes. Stir in salt and pepper.

2. Season fish on both sides with salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden, about 2 minutes per side. Place shallots and half the remaining grapefruit around the fish, then add wine and broth (or water). Cover, reduce heat to low and cook until the fish is opaque and flakes easily with a fork, 2 to 3 minutes. Keep warm.

3. Put greens in a large bowl. Add 2 tablespoons of the reserved dressing and toss gently. Divide the greens and remaining grapefruit among 4 plates. Top with a piece of fish, spooning some of the cooking liquid over the greens. Drizzle about 2 tablespoons of the dressing over each serving. Garnish with chives.

To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before using.

Variation: Pink grapefruit will result in a slightly sweeter and more subtle dish. You can also substitute oranges, but the resulting taste will be even less bold...enjoy the cod fish !
Cod fish recipes: cod-with-early-fall-vegetables.