Baked Portuguese Cod With Sweetcorn Mash Recipe 55 Food

PORTUGUESE BAKED COD FISH WITH POTATOES

Steps:

• Preheat the oven to 375°F.
• Season the frozen fish with salt, pepper & garlic powder and set aside.
• In a large 9 x 13 pyrex dish or roasting pan, toss the potatoes, paprika, garlic cloves, salt, pepper, piri-piri sauce, cumin, onions, ketchup, wine and olive oil together.
• Place the dish in the middle of the oven and bake for 35 minutes, or until the potatoes are almost tender, tossing regularly. Coat the fish with the sauce then place on top of the potatoes. Bake until the fish is tender and flaky (basting and turning 2 or 3 times) and potatoes are tender.

BAKED COD PORTUGUESE

Steps:

• Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
• Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
• Add the onion to the dish and fry gently for 5 minutes, until softened.
• Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
• Preheat the oven to 400°F.
• Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
• Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
• Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
• Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.

BAKED PORTUGUESE COD WITH SWEETCORN MASH RECIPE - (5/5)

Steps:

• 1) Preheat oven to 190 degrees C. 2) To make the mash, boil potatoes and mash with the milk. Stir in the sweetcorn and season with salt and pepper. Transfer to a serving dish and keep warm. 3) Cook the tomatoes, onion and garlic in cooking spray until soft but not brown. Add the lemon juice. 4) Spoon a little of the mixture into an ovenproof dish and lay the cod on top. Season them with salt and pepper and spoon on the remaining sauce. Cover with a lid or foil and bake for 20-25 minutes or until fish is cooked. 5) Serve the fish sprinkled with parsley on a bed of sweetcorn mash, accompanied by green beans or other green vegetable.

BAKED COD PORTUGUESE

Steps:

• Preheat the oven to 375F or 190C and grease an ovenproof dish.
• Sprinkle the cod with salt, pepper and garlic powder then set aside.
• Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
• Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!

PORTUGUESE COD FISH CAKES

Steps:

• Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
• In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
• In a large bowl, combine all of the ingredients until well mixed using a hand mixer on low. Start with using 4 eggs, but if the mixture is too dry, add another egg, one at a time (see picture).
• Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
• Taste the cake, and adjust the salt and pepper if needed. If the patty doesn't hold together, you may need to add an additional egg.
• Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
• Cakes can be served hot or at room temperature.
• Note: The pimento paste is available in the international section of a store.

HONEY BAKED COD WITH SPINACH & BUNASHIMEJI RECIPE - (4.5/5)

Steps:

• 1. Add cod marinade ingredients in a large bowl. Stir well. Place the cod fillets in and cover the bowl with a plastic wrap. Marinate the fillets for 30 minutes, turning them on their sides halfway through for an even marinade. 2. Preheat oven at 160C. Place fillets (skin side down) on a tray laid with foil. Bake for 20 minutes on one side and 10 minutes on the other till cooked. Gently remove the skin from the cod using a pair of tongs when it is flipped to the other side. The marinade can be used as a sauce. Simply remove the ginger slices and reduce it over heat to achieve a thicker consistency. 3. In the meantime, stir-fry the mushrooms. Heat the pan and add in a little vegetable oil. Fry minced garlic till aromatic and add in the mushrooms. 4. Season mushroom with oyster sauce and sugar. Stir well. Mushrooms will start releasing water. Turn the heat up and stir-fry till liquid is reduced. Lastly, stir in sesame oil and remove it from the heat. 5. Bring a pot of water to boil and prepare a large bowl of cold water. Quickly add in all the spinach in boiling water and cook it for 30 seconds. Turn off the heat, drain immediately and soak them in cold water for about 1 minute. Drain, gather spinach and using your hands, squeeze out the excess water. Season it with soy sauce, mirin, sesame oil and sesame seeds. Toss well. 6. Place a 8cm cutter on the plate. Pack it with spinach and gently lift it up, keeping the spinach intact. Carefully place baked cod on the spinach bed. Surround spinach bed with mushrooms. Ready to serve!

COD PORTUGUESE

Steps:

• Heat the oil in a heavy fry pan and saute the onion, garlic and pepper for about 5-7 minutes until softened.
• Add the tomatoes, paprika and orange juice. Season, stir well and simmer for a further 5 minutes.
• Lay the fish fillets on top, cutting them to fit the pan if necessary.
• Season lightly, cover and simmer gently for 12-15 minutes or until the fish is cooked but still firm.
• Transfer to serving dishes and sprinkle with parsley.
• Serve.