BLACK COD RATATOUILLE EN PAPILLOTE
Chuck's tender and flaky black cod, cooked in parchment paper with zucchini, tomato and red pepper topped with a light herb salad.
Provided by Chuck Hughes
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- For the black cod and ratatouille: Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil.
- Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top.
- Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside.
- Place in the oven and bake for about 20 minutes, until flaky.
- For the herb salad: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
- For serving: Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.
WASABI BROILED BLACK COD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the upper third of the oven. Heat the broiler.
- Mix the mayonnaise and the wasabi paste in a small bowl.
- Brush a broiler pan with vegetable oil and place the fish on the pan. Slather the wasabi mayonnaise evenly over the top of the fish. Broil until the fish is firm and the tops are deep golden, 10 to 12 minutes.
- Halve, pit and peel the avocado, then cut into 12 thin wedges. Season with salt and squeeze the lime juice over the avocado.
- Divide the fish among serving plates and arrange the avocado on top of or beside the fish.
BLACK COD RATATOUILLE EN PAPILLOTE
Tender and flaky black cod is cooked in parchment paper with zucchini, tomato and red pepper and topped with a light herb salad. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- For the black cod and ratatouille:.
- Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely). Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky.
- For the herb salad:.
- Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!
- For serving:.
- Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.
Nutrition Facts : Calories 666.7, Fat 22.3, SaturatedFat 6.5, Cholesterol 112.7, Sodium 291.6, Carbohydrate 60.7, Fiber 32.4, Sugar 27.5, Protein 72.3
CATFISH AND PEPPERS EN PAPILLOTE
Steps:
- Preheat the oven to 350 degrees F.
- For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl. Season with salt and pepper. Set aside until ready for use.
- For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve.
- For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place.
- Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes.
- To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels.
COD EN PAPILLOTE
From "The South Beach Diet" copyright 2003. Phase two recipe. Adapted to serve 4. The original instructions are for cooking in a microwave. I make this in the oven and have included those instructions.
Provided by WendyMaq
Categories < 30 Mins
Time 29m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut four 2-foot lengths of parchment paper and fold each in half to make a 1 foot square.
- Place one cod steak slightly below the middle of each square of paper.
- Over each steak, sprinkle 1/4 of the lemon juice, mushrooms, zucchini, bell pepper, and onion.
- Top each with 1 tablespoon "butter.".
- Fold the parchment over the fish and crimp the edges together tightly.
- Place 2 of the packets, side by side, in a microwavable 13x9x2 baking dish.
- Microwave on high for 6 minutes, rotating the dish after 3 minutes.
- OR.
- Preheat oven to 450.
- Center on 12" x 18" heavy duty aluminum foil.
- Bring up the sides and double-fold tops & ends to seal.
- Bake for 12-14 minutes.
Nutrition Facts : Calories 28.7, Fat 0.2, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 6.4, Fiber 1.4, Sugar 3, Protein 1.9
COD PAPILLOTE
Provided by Dena Kleiman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees or prepare a grill.
- Check cod and remove any remaining bones.
- Fold parchment sheets in half. Cut out half-heart shape so that when the sheet is opened there will be a full heart shape, at least 16 inches wide at its widest point.
- Over medium heat, cook onion in 1 tablespoon of butter and the olive oil, until golden brown, 12 to 15 minutes. Stir regularly. Add salt and pepper.
- When onion is cooked, stir in honey and Madeira. Cook for 1 to 2 minutes. Remove from heat.
- Starting with a fully opened heart shape, place 1 cup of salad greens on one side of the parchment, near the center fold line. On top of the greens add 1 cod fillet, 1 teaspoon butter, one quarter of the cooked onion mixture, one quarter of the lemon juice and 1/4 teaspoon salt and a pinch of pepper. Then place one clam alongside the fillet. (During cooking the clam will open. Its juices become part of the sauce, helping to steam the fish.) Garnish with a sprig of fresh thyme. Repeat to assemble the remaining three papillotes.
- Fold the other side of the parchment paper over the ingredients. And, starting at the fold at the top of the heart, fold the two edges over several times to seal the papillote. (This seam should be on top of the papillote.) Continue this around the entire papillote until you reach the fold at the bottom of the heart. Tuck the very end underneath the papillote to form a tight seal. If grilling, assemble ingredients in center of a double layer of foil. Fold widthwise, crimping edges lightly, then roll and crimp lengthwise.
- Bake for 12 to 15 minutes, or grill 10 minutes.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 673 milligrams, Sugar 8 grams, TransFat 0 grams
STEAMED BLACK ALASKA COD
Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper
Provided by Bergy
Categories < 30 Mins
Time 22m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the fish, skin side down in it top part of the steamer Steamer pot (like a double boiler but with an insert with holes to allow the steam to come through or a Chinese steamer basket).
- Pour Beer/water into the bottom half.
- Bring to a boil& steam the fish until it flakes apprx 20 minutes depending on the thickness of the filet.
- When coked remove the skin& bones.
- Lightly butter the flaked fish.
- Add salt& Pepper.
Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 162.8, Carbohydrate 6.3, Protein 1
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