Baked Cod In Cream Sauce Food

CODFISH WITH CREAM

Steps:

• Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
• Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
• Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
• Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• 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.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

FISH WITH CREAM SAUCE

Steps:

• Pat cod fillets dry of excess moisture with paper towels and season with 1/4 teaspoon each of salt and black pepper.
• Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
• Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
• Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
• Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
• Add garlic to the pan and cook, stirring often, for 1 minute.
• Pour in heavy cream, broth and remaining 1/4 teaspoon each of salt and black pepper.
• Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
• Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
• Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)

Steps:

• Preheat oven to 200°C / 390°F (all oven types).
• Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
• Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
• Sprinkle fish with shallots, then pour over sauce.
• Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

BAKED COD WITH CREAMY SAUCE

Steps:

• Instructions

ROASTED COD WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F. Wrap garlic in foil and bake for 35 minutes. Cool garlic, cut top off its head, and use a knife to squeeze garlic from peel. Prepare the cream sauce in a heavy saucepan. Cook garlic, cream, potato, bay leaf, thyme, salt, and pepper to taste over low heat until potatoes are almost done, 5-7 minutes. Place a third of the cod in a roasting pan, pour cream mixture over it, and bake until the fish is completely cooked, 10-15 minutes. Strain sauce into medium-size saucepan, discard thyme, and reserve vegetables and fish. Over moderate heat, reduce sauce by half, remove from heat, add vegetables, flake fish into sauce, then cover and keep warm. Lower oven to 350 degrees F. Season remaining cod with salt and pepper. Heat peanut oil in a heavy skillet over high heat. Brown fish on both sides, then roast in oven for 10 minutes or until firm. Meanwhile, reheat sauce over a low flame. To serve, spoon sauce on bottom of large serving platter and place roasted filets on top. Place dollops of tapenade on top of fish and serve.

BAKED COD WITH TOMATO CREAM SAUCE AND OLIVES

Steps:

• Rinse the cod, pat dry, and season with salt and pepper to taste. Preheat oven to 200°C (approximately 390°F). Grease a small baking dish with butter. Rinse the scallions and cut into rings. Thinly slice the olives into rings.
• Melt the butter in a saucepan. Add the flour and stir until a paste is formed. Gradually whisk in the milk, and bring to a boil over medium heat. Simmer until thickened, about 1 minute. Remove from heat and stir in the tomato paste and paprika. Season with salt, pepper and nutmeg to taste. Place the cod in the baking dish. Sprinkle the scallions and olives on top. Pour the sauce over the cod. Bake until golden brown, about 20 minutes. Garnish with chives and serve immediately. Serve with fresh baguette if desired.

LEMON BUTTER BAKED COD

Steps:

• In a small to medium size saucepan, melt the butter over medium heat. Add heavy cream, dry white wine, lemon juice, the first 1 Tbsp portion of chopped dill and the first 1/2 portion of lemon zest. Stir to combine, add seasoning (salt & ground white pepper) then allow lemon butter sauce to come to a low simmer. Remove from heat.
• Rinse and pat dry your cod fillets. Grease a small baking dish (big enough to fit your cod fillet portions into) with olive oil, butter, or non-stick cooking spray. Preheat your oven to 425°F (218°C).
• Pour enough of the lemon butter sauce to cover the bottom of your baking dish, then arrange your cod fillets into the baking dish on top of the sauce. Sprinkle with the remaining portions of chopped dill and lemon zest, then season with salt and pepper (to taste).
• Leave uncovered and bake at 425°F (218°C). Depending on the thickness of your cod fillets, my thickest cod fillet cooked in 20 minutes. If you are using thin cod portions, cook for 12-15 minutes and check the center of your largest portion. The cod should be white and flaky when done. Serve immediately with remaining lemon butter sauce.

COD WITH MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 375°.
• Cut fish into serving size pieces and place in a lightly buttered baking dish.
• Combine cream, mustard, wine and chives and pour over fish.
• Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.

COD OR HADDOCK BAKED IN CREAM

Steps:

• Preheat oven to 350 degrees.
• Cut fish into four serving size portions.
• Rinse and pat dry with paper towels.
• Place fish in an 11" x 7" baking pan.
• In a mixing bowl, stir together whipping cream, 2 tbsp Parmesan cheese, wine, garlic, salt and pepper. Pour over fish.
• Bake uncovered for 20-25 minutes or until fish flakes easily with a fork.
• Take fish out of sauce and place on a serving platter.
• Stir sauce to blend and pour over fish.
• Top with 1 tbsp Parmesan cheese.

LEMON BAKED COD

Steps:

• Preheat the oven to 400°F/200°C.
• Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
• Flip the fish to the other side, and repeat.
• Drizzle with fresh lemon juice, and top with some lemon slices.
• Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.

QUICK BAKED COD IN CHEESE SAUCE

Steps:

• If using salted cod, wash the fillets to remove excess salt. Then, soak fillets in plain water (enough to cover) for 24-48 hours in the fridge. Change the water every 8 hours. Remove skin and de-bone fillets. If using non-salted cod, skip this step.
• Preheat the conventional broiler, positioning the broiler rack approximately 6 inches from the source of heat.
• Pan-Fry Cod Fillets: pat dry the cod fillets with paper towel very well; otherwise they'll stick to the pan. Season both sides with salt, pepper, and paprika, rubbing well. If desired, dredge in a little flour and shake to remove excess.
• Heat a 10-inch cast iron skillet over high heat. Once pan is hot, add 2-3 tbsp oil and tilt pan to distribute oil. Add the cod fillets seasoned side down and sear for 2-3 minutes. Cook them in batches so as to not overcrowd pan.
• If necessary, add remaining oil. Then flip the cod fillets and cook for another 2-3 minutes.
• Prepare Mornay Sauce or Cheese Sauce: melt the butter over medium heat in a saucepan.
• Add the flour and cook, whisking constantly, until obtaining a pale yellow roux (about 1 minute). Don't let the roux brown!
• Slowly whisk in the milk, stirring constantly, until the sauce thickens (about 6-7 minutes).
• Season with the salt, pepper and nutmeg. Whisk in 2 cups cheeses until melted. If necessary, thin the sauce with a little milk..
• Pour sauce over fish fillets. Sprinkle on 1/2 cup yellow cheddar cheese.
• Broil the dish in the cast-iron skillet for about 3-5 minutes, or until cheese melts and turns golden brown. Remove from the oven, top with salsa, and serve immediately.
• NOTE: For the salsa, simply mix tomatoes, olives, jalapeno, and herbs together in a bowl. Drizzle in a little bit of olive oil and mix in a little bit of white wine vinegar if desired.

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Prepare cream sauce (see instructions below) and set aside, keep warm.
• Spray a 9 x 13 baking dish with cooking spray and place fillets in pan. Sprinkle with salt.
• Combine melted butter and garlic, then brush over fillets. Reserve any leftover butter mixture.
• Sprinkle seasoned bread crumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce around fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Put baking pan in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. When the sauce starts to bubble, change oven setting to "broil" and broil for 3-5 minutes or until the fillets start to turn golden brown. Watch very closely so they don't burn.
• Remove from oven and serve with rice, potatoes or pasta and vegetables.
• FOR THE CREAM SAUCE: Melt butter in a medium sauce pan over medium heat. Slowly stir in cornstarch and cook for about 1 minute. While whisking constantly, slowly add the cream and milk until well combined. Stir in Parmesan cheese. Reduce heat to low and cook, whisking occasionally, for 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. Season with salt and pepper, to taste.

BAKED COD WITH CREAMY DILL SAUCE

Steps:

• METHOD 1 Preheat your oven to 220 C or 428 F. 2 Combine the melted cooking fat, mayonnaise, minced onion, dried dill and dried thyme in a bowl and mix well. Season to taste with sea salt and freshly ground black pepper. 3 Grease a baking dish with some cooking fat, place the fish in it and pour the creamy sauce over it. 4 Bake in the preheated oven until the fish is just cooked through, about 10 minutes per inch of thickness.