|
6 cod steaks
Salt and pepper
1/2 c. melted butter
2 tbsp. lemon juice
1 onion, minced
2 garlic cloves, minced
2 c. cranberry sauce
Parsley sprigs
Lemon wedges
Preheat oven to 350 degrees F. Sprinkle both sides of cod with salt and pepper. Place steaks in a single layer in a buttered and foil lined shallow baking dish.
Mix melted butter, lemon juice, onion and garlic and cook over gentle heat until onion is golden. Pour mixture over cod steaks. Bake for 30 minutes, or until fish flakes easily when tested with a fork.
Add cranberry sauce and simmer until bubbly. Simmer for another 5 minutes, then serve cod steaks with sauce spooned over. Garnish with parsley sprigs and lemon wedges. Serves 6.
|
|
1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod,
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoon olive oil
Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
Chipotle Cream:
1/2 cup light sour cream
1 canned chipotle chili, minced
2 tablespoons lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon sugar
1/4 teaspoon salt
Combine all ingredients in a small bowl.
|
|
6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Some butter
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
juice of 1 lemon
1 heaped teaspoon Dijon mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Preheat the oven to 450 degrees F. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs (in the shell) to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of butter, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish (spread it flat and simple or do it peaked and fancy – it’s up to you). Bake it in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens (the English eat this with baked beans and tomato ketchup).
|
|
2 teaspoons olive oil
2 scallions, chopped
1 garlic clove, minced
1 can (14.5-ounce) diced tomatoes
8 pitted kalamata olives, sliced
1/4 teaspoon dried oregano
4 (6-ounce) cod or haddock filets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
Stir together the oil, scallions and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and poke a few holes in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, and oregano. Cover, and microwave on High until the flavors are blended, about 3 minutes.
Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. sprinkle the fish with the salt and pepper. Cover the dish with wax paper, and microwave on High until the fish is just opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.
Suggestion: Serve with boiled potatoes
Purchase Suggestions:
|
|
1/4 c. butter, melted
1/4 c. flour
1/8 tsp. white pepper
Paprika
1 lb. cod fillets
2 tbsp. lemon juice
1/2 tsp. salt
Cut fish fillets into serving pieces. Mix butter and lemon juice. In another bowl, mix flour, salt and pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8 x 8 x 2 inches. Pour remaining butter mixture over fish. Sprinkle with paprika.
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.
|
| |
|
View Cart (0)
Checkout