Cod
Cod
with Olives, Pine Nuts, Basil
and Wine
Ingredients:
1/4 cup pine nuts
4 firm white cod fillets about 6-7 oz. each
Kosher salt and fresh ground pepper to taste
4 Tbs. extra vigin olive oil
1/3 cup dry white wine
1-1/2 Tbs. finely minced garlic
5 Tbs. fresh basil leaves, shredded
1/2 cup Mediterranean style green and/or black olives, pitted
Instructions:
Preheat oven to 350 F. Spread the pine nuts on a baking sheet and toast
in the oven until they take on color and are fragrant, about 5-8 minutes.
Remove from oven and set aside. Raise the oven temperature to 450 F.
Season the fish fillet with salt and pepper. Place in a baking dish
that will fit all fillets in a single layer. In a small bowl, stir together
3 Tbs. of olive oil and wine. Pour over the fillets. Top with half garlic
and half basil, then spread the oilves around the fillets. Cover with
aluminum foil. Bake until fish is opaque throughout when pierced with
a knife, about 10-15 minutes. Time will depend on the thickness of the
fillets. Using a slotted spatula, transfer the fillets to warmed individual
plates. Pour the juices from the pan, olives and reserved wine nuts
into a small saute' pan over medium heat and blend in the remaining
garlic and basil. When warm and fragrant, spoon over the fillets. Serve
immeditaely. Serves 4.
Cod
Fritters
Ingredients:
6 Tbs. all-purpose Flour
7 Tbs. Beer, measured without the head at room temperature
Salt and freshly ground pepper, to taste
1lb. Cod or other white fish fillet cut into 1-1/2 inch pieces
1-1/2 Tsp. ground coriander
Vegetable oil for frying
Lemon wedges for garnish
1 Tbs. Olive Oil
1 Egg separated
Instructions:
Put flour in a large bowl and whisk in the egg yolk and olive oil. Gradually
whisk in the beer to make a smooth batter and season the batter with
salt. Let batter stand for 1 hour. In a bowl, toss the Cod fillets with
coriander and pepper, then refrigerate until the batter is ready. Preheat
oven to 3500. Line a baking sheet with a double thick layer of paper
towels. In a deep-fry pan using medium heat, pour the olive oil in the
pan to a depth of 2 inches and heat to 3750 using a deep frying thermometer.
In a small bowl, whisk the egg whites until stiff but moist peaks form
and fold into the batter. Season the fish with salt. Working in batches,
avoid overcrowding the pan, dip the fish into the batter and fry until
golden brown all over, about 3 minutes. Transfer the fish to the prpeared
baking sheet and keep it hot in the oven. Serve the fritters with fresh
lemon wedges. Serves
4.
Cod,
Potato, and Fennel Casserole
Ingredients:
2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks
cut off and discarded, and fronds reserved for garnish if desired
1 1/2 lb large boiling potatoes
3 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 lb skinless cod fillet (1 inch thick), cut into 6 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Accompaniment: lemon wedges
Special equipment: a Japanese Benriner* or other adjustable-blade slicer;
a 3-quart shallow baking dish (2 inches deep)
Instructions:
Preheat oven to 400°F.
Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer.
Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
Transfer fennel and potatoes to baking dish and toss with garlic, salt,
pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and
bake, covered with foil, in middle of oven until just tender, 25 to
30 minutes. Season fish with salt and pepper and arrange on top of vegetables.
Drizzle with remaining 2 tablespoons oil and bake, uncovered, until
fish is just cooked through, 12 to 15 minutes. Available at Asian markets,
many cookware
shops, and Uwajimaya (800-889-1928). Make 6 servings.
Aunt
Carol's Spinach and Fish Bake
Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp Cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste
Instructions:
Preheat oven to 325 degrees F (165 degrees C). In a bowl, mix the spinach,
1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the
egg. Spread the mixture into the bottom of a small baking dish. Arrange
the cod fillets on top of the spinach mixture, and season with salt
and pepper. Top with the remaining Cheddar cheese and bread crumbs.
Cover, and bake 20 minutes in the preheated oven, or until fish flakes
easily with a fork.
Baja
Chipotle Fish Tacos
Ingredients:
1 1/4 cups Lawry's® Baja Chipotle Marinade With Lime Juice
1 1/2 pounds cod or other firm white fish fillets
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup sour cream
12 soft taco size corn tortillas, warmed
2 cups shredded green cabbage
Instructions:
In large baking dish or resealable plastic bag, pour 3/4 cup Lawry's
® Baja Chipotle Marinade With Lime Juice over fish; turn to coat.
Cover, or close bag, and marinate in refrigerator about 30 minutes.
Remove fish from Marinade; discarding Marinade. Grill or broil fish,
turning once and brushing with 1/4 cup Marinade, until fish flakes with
a fork. Meanwhile, in small bowl, combine Mayonnaise, sour cream and
remaining 2 to 4 tablespoons Marinade. To serve, arrange fish in tortillas,
using two tortillas for each taco, top with shredded cabbage and drizzle
with sauce.
