Aunt Phyls Baked Cod Italian Style Food

BAKED COD ITALIAN-STYLE

Steps:

• 1. Preheat oven to 400'F. Spray bottom of a 9x13" baking pan with cooking spray.
• 2. In a large skillet, heat olive oil over medium heat and add garlic, peppers and onions; cook on medium for about 2 minutes or until slightly softened.
• 3. Add tomatoes and wine; continue to cook for 10 minutes or until liquid has evaporated and leaves a chunky sauce.
• 4. Trim fillets by taking off any skin and removing any bones. (Usually they come trimmed and cleaned from the fish section of your grocery store.)
• 5. Place fish fillets in the prepared baking pan in a single layer; sprinkle with lemon juice, then spoon the tomato mixture over the fish; sprinkle with Parmesan, if desired.
• 6. Bake, covered, for 15-20 minutes or until fish is opaque all the way through and flakes easily with a fork. Serve immediately.

BAKED COD, ITALIAN STYLE

Steps:

• Preheat oven to 350 F.
• If you are using Frozen cod defrost and drain all liquid from pouch.
• Marinade cod in zesty Italian dressing set aside for 30 minute.
• Combine all dry ingredients in bowl or ziplock bag.
• Place cod in bowl or ziplock bag to coat.
• Put cod in non greased baking dish
• Bake for 35 minute or until done.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

QUICK & EASY ITALIAN-STYLE COD FILLETS

Steps:

• Mix together the canned tomatoes and garlic.
• Spread 1/2 of the tomato/garlic mixture on the bottom of a large frying pan.
• Place the fish fillets on top of the tomatoes.
• Spread the remaining mixture over the fillets.
• Sprinkle with salt, pepper and Italian cheese.
• Bring to a boil, lower heat and simmer until fillets flake easily with a fork.
• Serve with rice or pasta.
• Enjoy!

AUNTIE ANNE'S PRETZELS COPYCAT

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy.
• Toppings:
• After you brush with butter try sprinkling with coarse salt.Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.

AUNT PHYL'S BAKED COD ITALIAN-STYLE RECIPE

Steps:

• Preheat oven to 400. Using a blender or chopper, crumble day old bread to make fluffy bread crumbs, not too fine. In a saute pan, heat 2 T of oil and add onion and garlic. Season w/ salt and pepper, saute over low heat til the onion has wilted and started to turn translucent; be careful not to let it brown. Transfer to a large mixing bowl. Wipe the pan w/ paper towel to clean it, then place it back over low heat and add the remaining oil. Dump the breadcrumbs into the pan and stir to completely coat them w/ oil. Transfer the breadcrumbs to a large mixing bowl and let cool slightly. Mix in the chopped parsley and add the golden raisins to mixture. Salt and pepper. Lay fish fillets in a large foil baking pan and season w/ a bit s/p. Distribute the breadcrumb/herb/raisin mixture evenly on the top of the fish. Drizzle w/ olive oil to moisten. Cover and bake for 25 mins. Remove foil cover and bake for 15 mins longer to brown breadcrumbs.