Cod Recipes ????!
Cod Recipes ????
hiya my boyfriend has been fishing and has got lots of cod fillets for us
what can i make ?? i need to feed 4 people - my boyfriend, my gran and grandad and ofcourse me !
we like everything !! and i am looking for lots of cod reciepes as we have a lot of cod lol
please give me your suggestions of what i can make with these and how to make them - as simple as possible please lol
thanxs xxx
1 month ago
well not that simple lol - i can cook lol
Answers:
1 month ago
well not that simple lol - i can cook lol
Keep it simple,if the cod are big enough, get decent size fillet off them,if not just gut them and use whole fish.
Put grated ginger,spring onion,salt and pepper on top of cod and steam for about 10 minutes,longer depending on size.And it,s that simple.I recommend you serve with rice and pak koi,or choi sum.Enjoy!
Lemon pepper & butter. Simple enough,eh?
Herb-Crusted Cod with Roasted Tomato & Garlic Sauce
1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves, peeled
Salt and freshly ground pepper
1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cup fresh bread crumbs
Salt and freshly ground black pepper
Four 7 to 8 ounce cod fillets, pin bones removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm.
In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper.
Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce.
Fish pie!!!
Cod fillets, sweetcorn, parsley sauce, topped with mash potato and cheese, bliss!!!
Try the following
Cod wrapped in bacon with stir-fried vegetables and crispy noodles
For the cod
150g/5?oz cod
? tsp ginger
1 garlic clove, chopped
1 tbsp chives, chopped
1 tbsp coriander, chopped
1 tbsp olive oil
salt and freshly ground black pepper
4 slices pancetta
For the stir-fry vegetables1 small bunch choi sum
1 clove garlic
? tsp ground ginger
2 tbsp soy sauce
For the crispy noodle cake
2 tbsp vegetable oil
125g/4?oz cooked noodles
2 tbsp soy sauce
2 tbsp honey
Method
1. Preheat the oven 200C/400F/Gas 6.
2. Place the cod on a board and rub into it the ginger, garlic, chives and coriander. Season the fish with salt and freshly ground black pepper.
3. Wrap the pancetta around the cod.
4. Place the cod on a baking tray into a preheated oven for 4-5 minutes.
5. To make the stir-fry, chop the choi sum into bite-size pieces. Place into a hot wok with the garlic, ginger and soy sauce for 1-2 minutes and serve.
6. To make the crispy noodle cake, heat the oil in a small frying pan.
7. Add the soy, honey and the noodles and cook for 3-5 minutes till the base is crispy.
8. To serve place the noodle cake on the bottom of the plate. Next add the stir-fried pak choi, and place the cod on top.
or Lemon cod with spicy chickpeas
1 lemon, zest and juice only
3 tbsp light olive oil, plus extra
4x140g/5oz cod fillets, skinned
1 onion, sliced into thin wedges
250g/9oz packet fresh spinach, stems trimmed
?-1 tsp dried chilli flakes
420g canned chickpeas, rinsed and drained
Method
1. Cook the fish: preheat the grill. Mix the lemon zest with one tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Brush the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it).
2. Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the chilli flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on top. Drizzle with a little extra oil or lemon juice.
or Pan-fried cod with gremolata, new potatoes and sauce vierge
12 new potatoes
2 thick cod fillets
olive oil
butter
salt and pepper
For the gremolata:
small bunch of parsley, finely chopped
3 lemons, grated zest
2 cloves garlic, finely chopped
For the sauce vierge:
? tsp black peppercorns, crushed
75ml/2?fl oz extra virgin olive oil
2 tsp wine vinegar
2 ripe tomatoes, de-seeded and diced finely
good pinch crushed black pepper
Method
1. To make the Gremolata, simply combine the ingredients and stir well. Set aside.
2. To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
3. Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
4. While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
5. Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
6. Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
7. To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.
or Chunky seafish chowder
450g/1lb coley or cod fillets, skinned and cubed
1 tbsp oil
1 large onion, chopped
340g/12oz potatoes, peeled and roughly chopped
4 sticks celery, chopped
4 rashers smoked back bacon, chopped
800g/1?lb can chopped tomatoes with herbs
425ml/? pint fish or chicken stock
2 tbsp tomato purée
salt and freshly ground black pepper
1 green pepper, deseeded and chopped roughly
parsley to garnish
Method
1. Heat the oil in a large pan; add the onion, potatoes, celery and bacon, cook for 5 minutes.
2. Add tomatoes and stock, bring to the boil; reduce the heat and cook for 12 minutes until potatoes are tender.
3. Add tomato purée, seasoning, pepper and fish.
4. Return to simmering point and cook for 7 minutes.
5. Sprinkle with parsley and serve.
or Cod and parsley flan
For the pastry
225g/8oz plain flour
a pinch of salt
100g/4oz butter
1 egg yolk
3 tbsp iced water
Or use shop bought short crust pastry
For the cod
4 cod fillets, each about 175g/6oz, skinned and any pin bones removed
1 bay leaf
freshly ground black pepper
1 teaspoon English mustard
600ml/1 pint milk
For the filling
4 egg yolks, plus 1 whole egg
125ml/4fl oz double cream
100g/4oz mature cheddar cheese, grated
a dash of Worcestershire sauce
a bunch of fresh parsley, finely chopped
60g/2oz sun-dried tomatoes, drained, patted dry and finely chopped
Method
1. Sift the flour and salt into a bowl, then rub in the chopped, softened butter, followed by the egg yolk and iced water.
2. Knead lightly until smooth.
3. Chill the pastry while you make the filling.
4. Preheat the oven to 200C/400F/Gas 6.
5. Place the cod fillets in a pan, add the bay leaf, a twist of black pepper and the mustard.
6. Pour over the milk, bring just to the boil and simmer gently for three minutes.
7. Remove from the heat and leave to cool to room temperature.
8. In a bowl, whisk the egg yolks and whole egg until well beaten.
9. Add the cream, cheese, salt and pepper, and a dash of Worcestershire sauce.
10. Flake in the cod and gently stir in the cooled milk, followed by the parsley and sun-dried tomatoes.
11. Allow to cool and then chill for 30 minutes.
12. Roll out the pastry and use to line a 30cm/12in flan ring.
13. Prick the base of the pastry case with a fork. Line the pastry case with baking paper, cover with baking beans or dried beans and bake blind in the preheated oven for 15 minutes.
14. Remove the beans and paper and return to the oven for a further five minutes to finish cooking the base. Reduce the oven setting to 180C/350F/Gas 4.
15. Allow the pastry case to cool a little, then pour in the filling and bake in the oven for about 30 minutes, until risen and golden brown.
This is a fast and easy recipe, but one of my favorite ways to prepare cod. The thing with cod, is that it is so light and flaky...I like to keep it simple...
Oven Roasted Cod Crusted with Herbs...
1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil
Preheat oven to 400 degrees F.
Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.
Enjoy!!
Pre heat oven to 425 degrees. Spray a glass dish with Pam. Place fish in dish. Add 1-2 Tablespoons Salsa on top of each piece of fish ( I like Newman's Own Pineapple or Lime Salsa). Bake 8-12 minutes, until fish flakes with fork.
Turn off oven. Remove dish from oven, sprinkle each serving with 1-2 Tablespoons shredded Monterrey Jack cheese.
Return dish to oven for 5 minutes, while cheese melts.
Serve with rice and a green salad.
TANDOORI cod. - Squirt some lemon juice on sliced cod and pop a little Tandoori powder on the top only- leave 20 mins.Fry lots sliced onions in butter - add tandoori paste /powder to onions- Fry cod for 3/4mins in seperate pan on high heat-when both done serve hot and quick and sizzling- Deeevine - but open kitchen window WIDE !! Big Pong!!
Crunchy cod casserole
preheat oven to 180 or gas 4. put cod in a buttered oven proof dish. fry one onion until soft in butter add some button mushrooms and fry with onions for 2 mins, stir in 1 can chopped tomatoes, seasoning and herbs that you want. Pour this over fish, cover and bake in centre of oven for roughly 40 mins. Cut slices of bread into fingers and put onto a baking sheet quite close together sprinkle with grated cheddar and bake in the oven the shelf below the fish. Serve and enjoy.
Put 4 cod fillets in a greased oven proof dish , pour on a parsley sauce cook in a moderate to hot oven for 10-15 mins
Remove from oven then grate some cheddar cheese over the fish and pop under a hot grill till the cheese starts to bubble serve with Jersey Royal potatoes , carrots and broccoli it's delicious .