Bruschetta Topped Baked Cod Fish Food

BRUSCHETTA FISH DINNER

Steps:

• Heat grill to medium-high heat.
• Combine tomatoes, 2 Tbsp. dressing and garlic. Place fish in center of large sheet double-layer heavy-duty foil sprayed with cooking spray. Sprinkle with black pepper; top with tomato mixture. Fold foil to make packet.
• Grill 8 to 10 min. or until fish flakes easily with fork. Meanwhile, toss remaining vegetables with remaining dressing; grill 5 min. on each side.
• Cut slits in foil to release steam before opening packet. Sprinkle fish with cheese. Serve with grilled vegetables and quinoa.

EASY BAKED FISH (HADDOCK, COD, TILAPIA)

Steps:

• Heat oven to 375 degrees.
• Grease a 9 x 13 inch baking dish.
• Place the fish fillets in the baking dish and top with butter.
• Season with Old Bay and garlic salt.
• Add more butter, old bay and garlic salt to your liking if needed.
• Bake for 30 - 40 minutes or until fish flakes easily with a fork.

CORNFLAKE BAKED COD FISH

Steps:

• Preheat the oven to 400 degrees F.
• Divide the fish into 4 even pieces.
• Pour the cornflake crumbs, bread crumbs, and the spices into a shallow, wide bowl and mix.
• Beat the egg whites in a separate bowl and dip each piece of fish into the egg and then into the crumb mixture to coat. Repeat for each piece of fish.
• Use non-stick cooking spray to coat a baking sheet and place the fish on the sheet and bake for 8-10 minutes, until done. Serve with lemon wedges.

CHEESY BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
• Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
• Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
• Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
• Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

COD WITH ITALIAN CRUMB TOPPING

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
• Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
• Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

BAKED COD WITH BOURSIN HERB CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
• Bake, uncovered, in preheated oven for 25 minutes.

BRUSCHETTA-TOPPED BAKED COD FISH

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.

BAKED COD FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
• Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
• Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
• Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

BAKED COD FISH WITH ANISE

Steps:

• Cod Fish with Anise cooking instruction:.
• Slice the onion and the anize (french cut style) and mix in a bowl.
• Arrange half of the sliced vegetables at the bottom of glass dish and dash with salt and pepper.
• Then layer the cod fish on top, and then spread the rest of the sliced vegetables on top of the fish.
• Cut the lemon and squeezed all over and dash with salt and pepper. Take two tablespoons of the butter and drop small pieces at different area of the dish.
• Put 3 tbsp of Olive oil and cover with foil bake for 45 minutes to 1 hr at 350°F There should be enough juice when this is done to put over the rice.
• Rice - cooking instruction:.
• Put 1 cup of rice in a microwavable dish with a flat bottom. Make sure the dish is deep enough as rice will double in size. First, rinse the rice with cold water to remove the starch. Add two cups of water, make sure the rice is evenly spread out. Spread it evenly with your fingers. Put in the microwave (uncovered) for 25 minutes. Remove from microwave once cooked and mixed with spoon to loosen the rice, then cover with a lid. Let it cool for 5 minutes then serve.
• Enjoy!

LEMON BUTTER BAKED COD WITH VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

ROASTED FISH BRUSCHETTA

Steps:

• Preheat oven to 475 degrees F.
• Heat a sauce pan over medium heat. Add 1 Tb. of oil, onions and anchovies. Saute for 2 minutes, then add the garlic, tomatoes and tomato paste. Salt and pepper to taste.
• Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes.
• Meanwhile, pat the fish with a paper towel. Then lightly oil, salt and pepper on both sides. Roast on a rimmed baking sheet for 6-8 minutes--depending on the thickness of the fish.
• Brush the bread with olive oil and toast in the oven for 3-5 minutes. *You could put them on a lower rack with the fish to save time!
• Stack the basil leaves. Roll them into a tight cylinder. Slice them thin into fine ribbons.
• To assemble the bruschetta, top bread with a fish fillets. Then add tomato sauce and sprinkle fresh basil ribbons. Serve immediately.

ROASTED COD ON LARGE GARLIC CROUTONS

Steps:

• Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
• Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
• Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.

GRILLED FISH WITH BRUSCHETTA

Steps:

• In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated., Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork., Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until cheese is melted. Top with salsa. , Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.