tag:blogger.com,1999:blog-10147653904067833032024-03-14T08:11:16.032-07:00COD FISH RECIPESUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1014765390406783303.post-3681352010144192962021-02-14T02:04:00.003-08:002021-02-14T02:04:58.181-08:00Cornflake-Crusted Baked Cod<p><b><span style="font-size: large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrT8I9tIim1F5eqDpLArYsfaC3EkdDWFyl1a6fhmeGynIbrNxYDcfJmycpP3h6lcieRqcB7aOWv_IEPe_g2BFQ65HAY3kQUZKcc4nt2Sx4svuJWoxGU3n15QYlT0Yw1R7q555RDGmVp8j/s210/Cornflake-Crusted+Baked+Cod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="210" data-original-width="210" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrT8I9tIim1F5eqDpLArYsfaC3EkdDWFyl1a6fhmeGynIbrNxYDcfJmycpP3h6lcieRqcB7aOWv_IEPe_g2BFQ65HAY3kQUZKcc4nt2Sx4svuJWoxGU3n15QYlT0Yw1R7q555RDGmVp8j/w400-h400/Cornflake-Crusted+Baked+Cod.jpg" width="400" /></a></span></b></div><b><span style="font-size: large;"><br /> </span></b><p></p><p><b><span style="font-size: large;">Cornflake-Crusted Baked Cod</span></b></p><div><div><b>Ingredients</b></div><div><ul style="text-align: left;"><li>1 tablespoon olive oil</li><li>1 pound cod fillets</li><li>1 cup crushed cornflakes</li><li>1 tablespoon melted butter</li><li>1 tablespoon Dijon mustard</li><li>1 egg</li><li>Salt, to taste</li><li>Freshly ground black pepper, to taste</li></ul></div><div><br /></div><div><b>Steps to Make It</b></div><div><br /></div><div>Gather your ingredients and preheat oven to 400 F.</div><div><br /></div><div>Drizzle olive oil over a baking sheet.</div><div><br /></div><div>In one bowl, combine the cornflakes and melted butter. In another bowl, combine the mustard, egg, and salt and pepper, and mix it together thoroughly.</div><div><br /></div><div>Dip each cod filet in the egg mixture, shaking off the excess, and then into the cornflake and butter mixture, turning to ensure the whole filet is coated. Shake off any extra flakes and place on the prepared baking sheet.</div><div><br /></div><div>Bake 15 to 20 minutes, until the fish is opaque throughout and flakes easily with a fork. The baking time will depend on how thick the fillets are. Check at 15 minutes. If not done, continue baking, checking every 2 minutes until done. Cool. Enjoy the Cornflake-Crusted Baked Cod recipes !!!</div><div><br /></div><div><div> Cornflake-Crusted Baked Cod Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/kijwtvApW2I" width="320" youtube-src-id="kijwtvApW2I"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/YRCtlu_d13Y" width="320" youtube-src-id="YRCtlu_d13Y"></iframe></div><br /><div><br /></div><div><br /></div></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-49865212716248043802021-01-18T19:59:00.002-08:002021-01-18T19:59:51.153-08:00BAKED CAJUN GARLIC BUTTER COD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-JELz1ut3HnldQiD5roHrhDXXe6QbPq-NU6ySo1T3LWswdhm8BYVEntsvGftuvQbXdAZD8OqV2QYPTQFdVk6rJJQTqJjl_yprHdRq-uh8gAzV2nt_-nx_krLLbMgRkjWYIXx4-sqIzMs/s250/BAKED+CAJUN+GARLIC+BUTTER+COD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-JELz1ut3HnldQiD5roHrhDXXe6QbPq-NU6ySo1T3LWswdhm8BYVEntsvGftuvQbXdAZD8OqV2QYPTQFdVk6rJJQTqJjl_yprHdRq-uh8gAzV2nt_-nx_krLLbMgRkjWYIXx4-sqIzMs/w400-h400/BAKED+CAJUN+GARLIC+BUTTER+COD.jpg" width="400" /></a></div><br /><h1 class="entry-title" style="box-sizing: inherit; color: #424242; font-family: franklin-gothic-ext-comp-urw, sans-serif; font-size: 36px; font-weight: 400; line-height: 1.2; margin: 0px 0px 16px; padding: 0px 120px 0px 0px; text-transform: uppercase;"><br /></h1><h1 class="entry-title" style="box-sizing: inherit; color: #424242; font-family: franklin-gothic-ext-comp-urw, sans-serif; font-size: 36px; font-weight: 400; line-height: 1.2; margin: 0px 0px 16px; padding: 0px 120px 0px 0px; text-transform: uppercase;">BAKED CAJUN GARLIC BUTTER COD</h1><div><div>INGREDIENTS</div><div><ul style="text-align: left;"><li>3 cod filets cut in half</li><li>salt and pepper</li><li>Cajun Garlic Butter Sauce:</li><li>1/4 cup butter melted</li><li>1 Tablespoon olive oil</li><li>3 garlic cloves minced</li><li>1 Tablespoon Cajun Seasoning</li></ul></div><div>INSTRUCTIONS</div><div><br /></div><div>Preheat oven to 400 degrees. In a 9x13 inch baking dish add the cod and sprinkle with salt and pepper</div><div>To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.</div><div>Bake for about 15 minutes or until the fish is opaque and flakes easily. Cool. Enjoy the BAKED CAJUN GARLIC BUTTER COD !!!</div></div><div><br /></div><div>BAKED CAJUN GARLIC BUTTER CODVIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/kdxhUF4ntFM" width="320" youtube-src-id="kdxhUF4ntFM"></iframe></div><br /><div><br /></div><div class="entry-meta" style="box-sizing: inherit; color: #424242; float: left; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px;"><div class="author-and-jump" style="align-items: center; box-sizing: inherit; display: flex; justify-content: space-between; margin-bottom: 15px;"></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-16529842419500968742021-01-01T16:13:00.001-08:002021-01-18T20:06:38.091-08:00COD 'N TATER BAKE<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu31eMneI2FQGQjG5_Mzsxf09YayyXXYpVD6w8AzSHpvfQbXynRwIl-fnONW-0iadSSveZabrsL-g6msMBfAczIJyDKWnGE6HEIhL9EJ8ToXWVmGCWRUMvsIXE6g7fo7rbeSqmPUscVob/s642/COD+%2527N+TATER+BAKE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="642" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu31eMneI2FQGQjG5_Mzsxf09YayyXXYpVD6w8AzSHpvfQbXynRwIl-fnONW-0iadSSveZabrsL-g6msMBfAczIJyDKWnGE6HEIhL9EJ8ToXWVmGCWRUMvsIXE6g7fo7rbeSqmPUscVob/w400-h266/COD+%2527N+TATER+BAKE.jpg" width="400" /></a></div><br /><span style="font-size: 180%; font-weight: bold;"><br /></span></div><span style="font-size: 180%; font-weight: bold;">COD 'N TATER BAKE </span><div><br /></div><div><span style="font-size: 180%; font-weight: bold;"></span>A nice <span style="font-weight: bold;">cod fish recipe </span>to try ! </div><div><br /></div><div>COD FISH INGREDIENTS
<ul><li>1 pkg. (1 lb.) cod or any fish fillets, thawed</li><li>1 can (10 3/4 oz.) cream of shrimp soup, undiluted</li><li>1/2 c. sour cream</li><li>1 tbsp. white horseradish</li><li>2 tbsp. chopped green onion</li><li>Few drops Tabasco</li><li>1 pkg. (1 lb.) frozen potato rounds</li><li>1/4 tsp. paprika</li></ul>COD FISH INSTRUCTIONS </div><div><br /></div><div>Preheat oven to 400 degrees. Arrange fillets in serving size portions in 2 quart shallow baking dish.
To make sauce, combine soup, sour cream, onion, horseradish, Tabasco and paprika in small bowl. Spoon sauce over fish fillets, covering them completely. Top with frozen potato rounds.
Bake 30 to 35 minutes or until fish flakes easily when tested with a fork. The <span style="font-weight: bold;">cod fish recipe</span> baked is ready to makes 4 servings. Enjoy it ! </div><div> </div><div>COD 'N TATER BAKE VIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-VA6C8AXTtY" width="320" youtube-src-id="-VA6C8AXTtY"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-30030468270828726572021-01-01T16:04:00.000-08:002021-01-01T16:04:26.464-08:00BAKED SALT COD FISH<div><span style="font-weight: bold;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgad7oSRW5O1syw_1GhXHzsYW4vnrE8Tw_yf4wVhvAslqUJ0TZuPfzbvDypVIJtg0GqnRjoJ0HRG0WMSELMYtBRBvzHB6ES9TjQNONb0JwEUtXqmnFnY9cRfIFbI4QnTMIVZ0xY33ujXbxC/s512/BAKED+SALT+COD+FISH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgad7oSRW5O1syw_1GhXHzsYW4vnrE8Tw_yf4wVhvAslqUJ0TZuPfzbvDypVIJtg0GqnRjoJ0HRG0WMSELMYtBRBvzHB6ES9TjQNONb0JwEUtXqmnFnY9cRfIFbI4QnTMIVZ0xY33ujXbxC/w400-h400/BAKED+SALT+COD+FISH.jpg" width="400" /></a></div><br /><span style="font-size: 180%;"><br /></span></span></div><span style="font-weight: bold;"><span style="font-size: 180%;">BAKED SALT COD FISH RECIPE</span> </span><div><br /></div><div><span style="font-weight: bold;"></span>COD FISH INGREDIENTS
<ul><li>1 1/2 c. salt <strong>codfish</strong> (3 c. flaked)</li><li>4 garlic cloves, minced</li><li>1 c. extra virgin olive oil (or 1/2 olive, 1/2 vegetable)</li><li>1 c. heavy cream</li><li>1 c. mashed potatoes</li><li>1/2 tsp. Tabasco</li><li>Freshly ground pepper</li><li>Toast triangles</li></ul>COD FISH INSTRUCTIONS </div><div><br /></div><div>Soak codfish 24 hours, changing water several times. Drain, cut into big chunks and place in saucepot. Cover with cold water, bring to a simmer and simmer gently for 1 1/2 hours.
Drain fish, remove skin and bones and flake into small pieces. Reserve.
Place garlic and olive oil in blender and mix well. Add codfish and cream it. Mix in Tabasco and freshly ground pepper. Add cream and blend it in. Pour mixture into large bowl and add enough mashed potatoes (while beating by hand) to thicken it. may be served hot or cold. If hot, bake in 400 degree oven for ten minutes and serve over toast points.
If you desire, this may be served cold as an hors d'oeuvre on crackers.</div><div>Also, it makes a great breakfast dish. Shape the <strong>codfish</strong> mixture into thick cakes, heat, perch a poached egg on top and serve with crisp bacon. The <strong>codfish recipe</strong> is ready to serves 6 persons....nice one !
<span style="font-weight: bold;"><a href="http://codfishrecipes.blogspot.com/2009/06/cod-n-tater-bake.html">cod-n-tater-bake</a></span></div><div><br /></div><div>BAKED SALT COD FISH VIDEO :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/eTZ2FN8wQNk" width="320" youtube-src-id="eTZ2FN8wQNk"></iframe></div><br /><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-80406319333447896732020-12-28T02:05:00.000-08:002020-12-28T02:05:18.855-08:00BAKED COD FISH<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2EaktmU1Cj2UdOCDDAroFpxff8jUgiDGzDscpoFizGWNyOB14Wh_CM2VcfFYuDaEJ1K1m8hTPnYu4pOsWGReCmfESoWQbvbB7aWMiHU7D6qAfLrPzAYlqh0u_ve3AsxE1bzjpWwYjDc-/s600/BAKED+COD+FISH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2EaktmU1Cj2UdOCDDAroFpxff8jUgiDGzDscpoFizGWNyOB14Wh_CM2VcfFYuDaEJ1K1m8hTPnYu4pOsWGReCmfESoWQbvbB7aWMiHU7D6qAfLrPzAYlqh0u_ve3AsxE1bzjpWwYjDc-/w400-h400/BAKED+COD+FISH.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">BAKED COD FISH RECIPES</span></span> <div><br /></div><div> A great<span style="font-weight: bold;"> cod fish recipe </span>to try ! </div><div><br /></div><div>COD FISH INGREDIENTS
<ul><li>1 1/2 lbs. <span style="font-weight: bold;">cod </span>fillet (fresh or frozen)</li><li>1 tbsp. butter</li><li>Salt & pepper</li><li>4 tomatoes, sliced</li><li>2 c. Swiss cheese</li><li>1/2 c. half and half</li></ul>COD FISH INSTRUCTIONS </div><div><br /></div><div>Remove skin and bones. Dry with paper towel. Preheat oven to 375 degrees. Melt butter in baking dish. Place <span style="font-weight: bold;">cod fish</span> topped with tomato slices. Sprinkle with cheese and pour cream over all. Bake 25 minutes or until<span style="font-weight: bold;"> cod fish</span> flakes. The<span style="font-weight: bold;"> cod fish recipe</span> is ready to serve....enjoy !</div><div><br /></div><div>
<span style="font-weight: bold;"><a href="http://codfishrecipes.blogspot.com/2009/06/baked-salt-cod-fish.html">baked-salt-cod-fish</a></span></div><div><br /></div><div>BAKED COD FISH VIDEO:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/DZkVEOsKrN4" width="320" youtube-src-id="DZkVEOsKrN4"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-71204552073888044512016-05-09T03:29:00.000-07:002016-06-12T16:09:08.212-07:00Lemon Baked Cod Fish<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Lemon Baked Cod Fish</span></b><br />
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<b>INGREDIENTS</b><br />
<ul>
<li>1 lb cod fish fillet</li>
<li>1⁄4 cup butter or 1⁄4 cup margarine, melted</li>
<li>2 tablespoons lemon juice</li>
<li>1⁄4 cup all-purpose flour</li>
<li>1⁄2 teaspoon salt</li>
<li>1⁄8 teaspoon white pepper</li>
<li>paprika</li>
</ul>
<b>DIRECTIONS</b><br />
<br />
If fish fillets are large, cut into serving pieces.<br />
Mix butter and lemon juice.<br />
In another bowl, mix flour, salt and white pepper.<br />
Dip fish into butter mixture; coat fish with flour mixture.<br />
Place fish in ungreased square baking dish, 8x8x2 inches.<br />
Pour remaining butter mixture over fish; sprinkle with paprika.<br />
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-62117614239263665382016-04-27T18:59:00.001-07:002016-06-12T16:10:15.005-07:00Perfect Ten Baked Cod<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Perfect Ten Baked Cod</span></b><br />
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<b>Ingredients</b><br />
<br />
<ul>
<li>2 tablespoons butter </li>
<li>1/2 sleeve buttery round crackers (such as Ritz®), crushed </li>
<li>2 tablespoons butter </li>
<li>1 pound thick-cut cod loin </li>
<li>1/2 lemon, juiced </li>
<li>1/4 cup dry white wine </li>
<li>1 tablespoon chopped fresh parsley </li>
<li>1 tablespoon chopped green onion </li>
<li>1 lemon, cut into wedges</li>
</ul>
<b>Directions</b><br />
<br />
Preheat oven to 400 degrees F (200 degrees C).<br />
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.<br />
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.<br />
Coat both sides of cod in melted butter in the baking dish.<br />
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.<br />
Garnish baked cod with parsley and green onion. Serve with lemon wedges. Enjoy it !<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-75938739322480683342012-09-13T22:11:00.000-07:002016-06-12T16:11:14.749-07:00Easy Baked Cod<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 180%; font-weight: bold;">Easy Baked Cod Fish Recipe</span><br />
<br />
Cod Fish Recipe Ingredients:<br />
<br />
* 1 medium onion, thinly sliced<br />
* 1 1/2 pounds<span style="font-weight: bold;"> cod fish </span>fillets, thawed if frozen<br />
* 3 tablespoons lemon juice<br />
* salt<br />
* pepper<br />
* paprika<br />
* 3 tomatoes, each cut into 4 wedges<br />
* 3 tablespoons shredded Cheddar cheese<br />
* 1 lemon, cut into wedges<br />
<br />
Cod Fish Recipe INSTRUCTIONS<br />
First of all preheat oven to 400°. And then place sliced onion over bottom of a shallow baking dish. Arrange <span style="font-weight: bold;">cod fish </span>over onion and brush with the lemon juice. Sprinkle with salt, pepper, and paprika.<br />
Bake <span style="font-weight: bold;">cod fish</span> for 15 minutes; remove from the oven. Arrange tomato wedges around <span style="font-weight: bold;">cod fhsh</span> and sprinkle with a little more salt and pepper. Sprinkle cheese evenly over fish. Return fish to oven and bake for 15 minutes longer, or until <span style="font-weight: bold;">cod fish</span> flakes easily with a fork and tomatoes are tender. Serve with lemon wedges, if desired. The <span style="font-weight: bold;">cod fish recipe</span> is ready to serves 4 persons...great taste...enjoy it !<br />
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<a href="http://codfishrecipes.blogspot.com/2009/06/baked-cod-fish.html"><span style="font-weight: bold;">baked-cod-fish.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-38704996532148169142011-12-26T01:50:00.000-08:002012-02-07T19:51:08.721-08:00Roasted Rosemary and Basil Cod Fish Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzopayK3zmE6dtz1wRXX1eCJCZnqjpRbsgCnRFC2d5D8nr_gCZgoYRbdVlCiBiiw7UIEIHswwPQd7w4pZcChWKqjF8ms28_lpcO4cgbRs4znsbhyh6PK06NEbv88Sy3tVda3gO0CYhG79/s1600/Roasted+Rosemary+and+Basil+Cod+Fish+Recipe.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzopayK3zmE6dtz1wRXX1eCJCZnqjpRbsgCnRFC2d5D8nr_gCZgoYRbdVlCiBiiw7UIEIHswwPQd7w4pZcChWKqjF8ms28_lpcO4cgbRs4znsbhyh6PK06NEbv88Sy3tVda3gO0CYhG79/s320/Roasted+Rosemary+and+Basil+Cod+Fish+Recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5682566223479085490" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />Roasted Rosemary and Basil Cod Fish Recipe</span></span><br /><br /><span style="font-weight: bold;">Cod Fish Recipes Ingredients:</span><br /><ul><li>2 cod fillets</li><li>4 leaves fresh basil, minced</li><li>1½ tablespoons lemon juice</li><li>Salt and black pepper to taste</li><li>1 stem rosemary, minced</li><li>2 teaspoons ginger root, minced</li><li>1 tablespoon fresh chives, minced</li><li>2 tablespoons soy sauce</li><li>1 leek (white part only), minced</li><li>1 medium white onion, minced</li><li>4 small stalks celery, finely chopped</li><li>4 cloves garlic, minced</li></ul><span style="font-weight: bold;">Cod Fish Recipes Instructions :</span><br /><br />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.<br /><br />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.<br /><br />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.<br /><a href="http://codfishrecipes.blogspot.com/2011/12/cod-fillets-with-mustard-tarragon-crumb.html"><span style="font-weight: bold;">Cod fish recipe: cod-fillets-with-mustard-tarragon-crumb</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-69345956102471041402011-12-21T01:47:00.000-08:002011-12-21T01:47:00.053-08:00POACHED COD FISH & POTATOES IN TOMATO BROTH<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cP4JTwCFdHouAe7UFe0SGyFRRMeO8PbNiWap4-bt1Qsy_CXF_gI549DBt1pHmuf7IuE-AzR-WtxZnE2mGaBCNeqLLFmeDgp6ag3qxNkJEVkCM1nLB9gKDO3dII3_J35Oa4LLCPJ0Yobk/s1600/POACHED+COD+FISH+%2526+POTATOES+IN+TOMATO+BROTH.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cP4JTwCFdHouAe7UFe0SGyFRRMeO8PbNiWap4-bt1Qsy_CXF_gI549DBt1pHmuf7IuE-AzR-WtxZnE2mGaBCNeqLLFmeDgp6ag3qxNkJEVkCM1nLB9gKDO3dII3_J35Oa4LLCPJ0Yobk/s320/POACHED+COD+FISH+%2526+POTATOES+IN+TOMATO+BROTH.jpg" alt="" id="BLOGGER_PHOTO_ID_5682565336009301666" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br />POACHED COD FISH & POTATOES IN TOMATO BROTH</span></span><br /><br /><span style="font-weight: bold;">Cod Fish Recipe Ingredients</span><br />• 2 (14.5 oz) cans of chicken broth<br />• 2 (8 oz.) cans Hunts tomato sauce<br />• 1 heaping tablespoon tomato paste<br />• 5 cloves garlic, chopped<br />• 2 bay leaves<br />• Half teaspoon died thyme<br />• Half teaspoon dried oregano<br />• Salt and pepper to taste<br />• 1 ½ lbs potatoes, cut into chunks<br />• 1 ½ lbs cod, at least an inch thick, cut into 3-4 inch pieces<br />• Fresh basil, chopped, to taste<br />• Fresh parsley, chopped, to taste<br /><br /><span style="font-weight: bold;">Cod Fish Recipe Instructions:</span><br />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.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-46912680898443094772011-12-15T01:46:00.000-08:002012-02-07T19:53:30.351-08:00COD FISH IN A TANGY MINTY SAUCE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzr7v01LIX4ymhUDFv3EdZfNo81DTVn55mG5Uz2HRTKZu5p0Hb1HtHk0xBD4tVr1Xc_TUwE1eviviqrgibVacUslc_EgDC0c2N3dkKzZSgXVgemVhztj2O-7Iiz4vKrseyuULOW_Nd4UsI/s1600/COD+FISH+IN+A+TANGY+MINTY+SAUCE.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzr7v01LIX4ymhUDFv3EdZfNo81DTVn55mG5Uz2HRTKZu5p0Hb1HtHk0xBD4tVr1Xc_TUwE1eviviqrgibVacUslc_EgDC0c2N3dkKzZSgXVgemVhztj2O-7Iiz4vKrseyuULOW_Nd4UsI/s320/COD+FISH+IN+A+TANGY+MINTY+SAUCE.jpg" alt="" id="BLOGGER_PHOTO_ID_5682564951161016082" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />COD FISH IN A TANGY MINTY SAUCE</span></span><br /><span style="font-weight: bold;">Cod Fish Recipe Ingredients</span><br />• 4 large cod steaks, about 675 g (1½ lb) total weight<br />• 1/2 teaspoon garam masala<br />• 1 teaspoon salt<br />• 500 g (1¼ lb) chopped fresh coriander<br />• 8-10 small radishes<br />• 2 large cloves garlic<br />• 2 green chillies, seeded ;<br />• 1 tomato, chopped<br />• 12-14 mint leaves<br />• 1/2 teaspoon ginger pulp<br />• 1 tablespoon lemon juice<br />• 1/2 teaspoon sugar<br />• 1 tablespoon vegetable oil<br /><br /><span style="font-weight: bold;">Cod Fish Recipe Instructions:</span><br />Smear the cod steaks with a mixture of garam masala, salt and fresh coriander. Set aside for 12-15 minutes.<br /><br />Put the remaining ingredients, except the oil, in a food processor or blender and blend to form a smooth paste.<br /><br />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.<br /><a href="http://codfishrecipes.blogspot.com/2011/12/poached-cod-fish-potatoes-in-tomato.html"><span style="font-weight: bold;">Cod fish recipes: poached-cod-fish-potatoes-in-tomato</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-67004942199827227162011-12-09T01:44:00.000-08:002011-12-09T01:44:00.707-08:00COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMul1Zk7Wqnulh_RK0LThbE0E6JHDvwvI9k9TZWnMRGwtdbg1PovRQcNsAudZds3Pc74XI4GsNtToUPkAgUjDdNZ_SBsumfKnRBQqz9l1AzK-EXNk2J0QC2Ew_lETqz5_e6hoQZcUPCmTa/s1600/COD+FILLETS+WITH+MUSTARD-TARRAGON+CRUMB+CRUST.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 235px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMul1Zk7Wqnulh_RK0LThbE0E6JHDvwvI9k9TZWnMRGwtdbg1PovRQcNsAudZds3Pc74XI4GsNtToUPkAgUjDdNZ_SBsumfKnRBQqz9l1AzK-EXNk2J0QC2Ew_lETqz5_e6hoQZcUPCmTa/s320/COD+FILLETS+WITH+MUSTARD-TARRAGON+CRUMB+CRUST.jpg" alt="" id="BLOGGER_PHOTO_ID_5682564301198050738" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br />COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST</span></span><br /><br /><span style="font-weight: bold;">COD FISH RECIPE INGREDIENTS</span><br /><ul><li>4 Tablespoons coarse fresh breadcrumbs</li><li>1 Tablespoon chopped fresh tarragon</li><li>1/2 teaspoon grated lemon zest</li><li>2 teaspoons melted butter</li><li>Salt and freshly ground black pepper</li><li>2 cod fillets, about 6 ounces each and 1 inch thick</li><li>1/2 teaspoon Dijon mustard</li></ul><br /><span style="font-weight: bold;">COD FISH RECIPE INSTRUCTIONS</span><br />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.<br /><br />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.<br /><br />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.<br /><br />If the topping seems like it's going to burn before the fish is done, turn the heat down to 375°F.<br />Serve immediately.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-78220940036895930002011-12-03T01:43:00.000-08:002011-12-05T01:00:49.953-08:00COD FISH WITH GRAPEFRUIT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitowZKiqLNkuHSDTABy5GTnhQKLMTkHRAjO5mZrBxIcI040yGjQQb8Uj55aGzzSmX8yE9kXcPA8bBwuTn5KAFGw_xZOuTwGuX3ip1vua5dwRGIjG3K5Q1u2PxTApIUTUXQUBA2wEK8U8Nl/s1600/COD+FISH+WITH+GRAPEFRUIT.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitowZKiqLNkuHSDTABy5GTnhQKLMTkHRAjO5mZrBxIcI040yGjQQb8Uj55aGzzSmX8yE9kXcPA8bBwuTn5KAFGw_xZOuTwGuX3ip1vua5dwRGIjG3K5Q1u2PxTApIUTUXQUBA2wEK8U8Nl/s320/COD+FISH+WITH+GRAPEFRUIT.jpg" alt="" id="BLOGGER_PHOTO_ID_5682563992534843698" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />COD FISH WITH GRAPEFRUIT</span></span><br /><br /><span style="font-weight: bold;">COD FISH RECIPE INGREDIENTS</span><br /><br />• 2 white grapefruit (see Variation), scrubbed<br />• 1/2 cup plus 2 teaspoons mild extra-virgin olive, grapeseed or canola oil, divided<br />• 1/4 teaspoon salt, or to taste<br />• Freshly ground pepper to taste<br />• 1 1/3 pounds cod or other firm white fish, cut into 4 portions<br />• 1/4 teaspoon salt, or to taste<br />• Freshly ground pepper to taste<br />• 2 tablespoons finely chopped shallot<br />• 1/4 cup dry white wine<br />• 2 tablespoons reduced-sodium chicken broth or water<br />• 6 cups mixed salad greens<br />• 3 tablespoons chopped fresh chives for garnish<br /><br /><span style="font-weight: bold;">COD FISH RECIPE INSTRUCTIONS</span><br />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.<br /><br />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.<br /><br />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.<br /><br />To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before using.<br /><br />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 !<br /><a href="http://codfishrecipes.blogspot.com/2009/12/cod-with-early-fall-vegetables.html"><span style="font-weight: bold;">Cod fish recipes: cod-with-early-fall-vegetables.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-37054432368397806812009-12-22T01:42:00.000-08:002011-01-06T01:08:18.195-08:00COD FISH WITH EARLY FALL VEGETABLES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenIdGSQuKBIfp9jxAWGn0NkNy1OUKtNI79Cf6buJaScTjKwNbuWFtYYhGaDkhb2oz4gwv3DYCBR9Bn-oGPBw1Nc9PQykJbqR9XFu2HM3IA3sdVa_B4Cwl1zSzIa-nqHk3Fu0LxFBNl7Vq/s1600/cod+fish+recipe+woth+vegetables.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 275px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenIdGSQuKBIfp9jxAWGn0NkNy1OUKtNI79Cf6buJaScTjKwNbuWFtYYhGaDkhb2oz4gwv3DYCBR9Bn-oGPBw1Nc9PQykJbqR9XFu2HM3IA3sdVa_B4Cwl1zSzIa-nqHk3Fu0LxFBNl7Vq/s320/cod+fish+recipe+woth+vegetables.jpg" alt="" id="BLOGGER_PHOTO_ID_5558996779607440178" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">COD FISH WITH EARLY FALL VEGETABLES</span></span><br />A great <span style="font-weight: bold;">cod fish recipe</span> to try !<br /><br /><span style="font-weight: bold;">Cod Fish Recipe INGREDIENTS</span><br />• 2 small turnips, peeled<br />• 1 medium carrot, peeled<br />• 1 medium parsnip, peeled<br />• 1 small zucchini<br />• 1/4 cup extra-virgin olive oil<br />• Sea salt<br />• Freshly ground black pepper<br />• Four 6-ounce <span style="font-weight: bold;">cod fish fillets</span>, about 1¾ inches thick, skin on<br />• 1 cup Wondra* flour<br />• 3 tablespoons canola oil<br /><br /><span style="font-weight: bold;">Cod Fish Recipe INSTRUCTIONS</span><br />Preheat the oven to 350°F.<br /><br />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.<br /><br />Raise the oven temperature to 400°F.<br /><br />Dry the <span style="font-weight: bold;">cod fish fillets </span>with paper towels. Season the flour with salt and pepper, then lightly dredge the skin side of the <span style="font-weight: bold;">cod fish fillets </span>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 <span style="font-weight: bold;">cod fish </span>begins to flake when you press your finger into it, 4 to 5 minutes.<br /><br />Serve the<span style="font-weight: bold;"> cod fish </span>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 !<br /><a href="http://codfishrecipes.blogspot.com/2009/12/boston-baked-scrod-recipe.html"><span style="font-weight: bold;">cod fish recipes-boston-baked-scrod</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-27045364279027834382009-12-22T01:41:00.000-08:002011-01-06T01:11:31.532-08:00BOSTON BAKED SCROD RECIPE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCIs62zbZKGOyBmwjPgxgLWUeeMmjE8Cnuev30_2sVEQCZ8x1Ibcp_tj0CWeU9Kv0ICvk5hdLIXhbgiyfUOapxB8SYvW0Fm6GSgUHR59YS1_-K1V-GSSpA6Pozca57MiMkJijIx60rQEk/s1600/COD+FISH+RECIPE+SCROD.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 230px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCIs62zbZKGOyBmwjPgxgLWUeeMmjE8Cnuev30_2sVEQCZ8x1Ibcp_tj0CWeU9Kv0ICvk5hdLIXhbgiyfUOapxB8SYvW0Fm6GSgUHR59YS1_-K1V-GSSpA6Pozca57MiMkJijIx60rQEk/s320/COD+FISH+RECIPE+SCROD.jpg" alt="" id="BLOGGER_PHOTO_ID_5558997909354304690" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">BOSTON BAKED SCROD RECIPE</span></span><br />An amazing <span style="font-weight: bold;">cod fish recipe </span>to try !<br /><br /><span style="font-weight: bold;">Cod Fish Recipe INGREDIENTS</span><br /><br />TOPPING<br /><ul><li>2 slices high-quality sandwich bread, such as Pepperidge Farm, quartered</li><li>1 tablespoon minced fresh parsley leaves</li><li>1/4 teaspoon salt</li><li>1/8 teaspoon ground black pepper</li></ul>SCROD<br /><ul><li>5 tablespoons unsalted butter, melted</li><li>1 medium shallot, minced</li><li>1 small clove garlic, minced very fine</li><li>1 1/2 tablespoons lemon juice</li><li>1 tablespoon minced fresh parsley leaves</li><li>Salt and ground black pepper</li><li>2 skinless <span style="font-weight: bold;">cod fish </span> fillets (each about 1 pound), cut in half crosswise</li></ul><br /><span style="font-weight: bold;">Cod Fish Recipe INSTRUCTIONS</span><br />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.<br /><br />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.<br /><br />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.<br /><br />3. FOR THE SCROD:<br />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.<br /><br />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<span style="font-weight: bold;"> cod fish</span> 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 <span style="font-weight: bold;">cod fish</span> 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 <span style="font-weight: bold;">cod fish recipe </span>is ready to serve immediately...nice ! Enjoy it !<br /><a href="http://codfishrecipes.blogspot.com/2009/06/cod-n-tater-bake.html"><span style="font-weight: bold;">cod fish recipes-cod-n-tater-bake</span></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1014765390406783303.post-87829844949880854842009-12-22T01:40:00.000-08:002011-01-06T01:17:19.131-08:00BAKED COD WITH JULIENNED VEGETABLES<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2z63bFlMiHLSlQsC2NBytRGktVHcgTVotkADTyUPS_uEG18SDdJycUukLKUFhszYhUssO0I2DGewu3Tsk6o5129aVxPoxi_G5Pyk07QhCVxWX2ISuc6gjUpSCtjiT8V2-wLB47j6z79y/s1600/baked+cod+fish+recipe+julienne+vegetable.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 266px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2z63bFlMiHLSlQsC2NBytRGktVHcgTVotkADTyUPS_uEG18SDdJycUukLKUFhszYhUssO0I2DGewu3Tsk6o5129aVxPoxi_G5Pyk07QhCVxWX2ISuc6gjUpSCtjiT8V2-wLB47j6z79y/s320/baked+cod+fish+recipe+julienne+vegetable.jpg" alt="" id="BLOGGER_PHOTO_ID_5558999465405658034" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">BAKED COD WITH JULIENNED VEGETABLES</span></span><br />A great<span style="font-weight: bold;"> cod fish recipe</span> to try !<br /><br /><span style="font-weight: bold;">Cod Fish Recipe Ingredients</span><br />• 2 carrots, julienned<br />• 2 leeks, white parts only, julienned<br />• 1 large potato, julienned<br />• 1 small zucchini, julienned<br />• Half teaspoon mustard seeds<br />• Half teaspoon fennel seeds<br />• Half teaspoon coriander seeds<br />• Half teaspoon Old Bay seasoning<br />• Half teaspoon McCormick lemon-pepper seasoning<br />• Salt and pepper to taste<br />• 1 lb <span style="font-weight: bold;">cod fish</span>, at least an inch thick<br />• 4 tablespoons extra virgin olive oil plus extra as needed<br />• Juice from half a lemon plus extra as needed<br /><span style="font-weight: bold;">Cod Fish Recipe INSTRUCTIONS</span><br />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.<br /><br />Grind the mustard, fennel and coriander in a spice grinder and then mix with the Old Bay, lemon-pepper seasoning, salt and pepper.<br /><br />Place the <span style="font-weight: bold;">cod fish</span> 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<span style="font-weight: bold;"> cod fish</span>. Drizzle a little extra oil and lemon juice over everything if need be.<br /><br />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 <span style="font-weight: bold;">cod fish</span>, the vessel it’s being cooked in, etc. Use a thermometer to avoid the guesswork and prevent overcooking the <span style="font-weight: bold;">cod fish</span>. The <span style="font-weight: bold;"> cod fish recipe</span> is ready...enjoy it !<br /><a href="http://codfishrecipes.blogspot.com/2009/06/baked-cod-fish.html"><span style="font-weight: bold;">baked-cod-fish</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1014765390406783303.post-90608911858181091672009-12-22T01:39:00.000-08:002011-01-06T01:32:39.559-08:00BAKED COD OR HALIBUT RECIPE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzRxihgA8qkgwrapL7Sg-iZenjTkTEj1ng38JWSM4qn10I_dP-JqtpAWrEN3TdOaItgeT24-ADHiaZNxN-HdT6DGx_A6wRDiMNoYnNFRsJLCZI_qukd5CsMxNYT4hSBrbrJM2rjGN9Th5/s1600/baked+cod+recipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzRxihgA8qkgwrapL7Sg-iZenjTkTEj1ng38JWSM4qn10I_dP-JqtpAWrEN3TdOaItgeT24-ADHiaZNxN-HdT6DGx_A6wRDiMNoYnNFRsJLCZI_qukd5CsMxNYT4hSBrbrJM2rjGN9Th5/s320/baked+cod+recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5559003364876878578" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">BAKED COD OR HALIBUT RECIPE</span></span><br />A great <span style="font-weight: bold;">cod fish recipe </span>to try !<br /><br /><span style="font-weight: bold;">Cod Fish Recipe INGREDIENTS</span><br /><br />• A piece of<span style="font-weight: bold;"> cod fish</span> from the middle of the back, weighing four, five or six pounds.<br />• A cupful of bread-crumbs, peppered and salted.<br />• 2 table-spoonfuls boiled salt pork, finely chopped.<br />• A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion.<br />• 1 teaspoonful anchovy sauce, or Harvey's, if you prefer it. 1/2 cupful drawn butter.<br />• Juice of half a lemon.<br />• 1 beaten egg.<br /><br /><span style="font-weight: bold;">Cod Fish Recipe INSTRUCTIONS</span><br /><br />Lay the<span style="font-weight: bold;"> cod fish </span>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.<br /><br />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.<br /><br />Bake in a moderate oven nearly an hour,--quite as long if the piece be large, basting frequently lest it should brown too fast.<br /><br />Add a little butter-and-water when the sauce thickens too much. When the <span style="font-weight: bold;">cod fish</span> is done, remove to a hot dish, and strain the gravy over it.<br /><br />A few capers or chopped green pickles are a pleasant addition to the gravy. The <span style="font-weight: bold;">cod fish recipe</span> is ready...enjoy it !<br /><a href="http://codfishrecipes.blogspot.com/2009/06/cod-n-tater-bake.html"><span style="font-weight: bold;">cod fish recipe-and-tater-bake</span></a>Unknownnoreply@blogger.com0