COD WITH CASHEWS BAKED IN FOIL ENVELOPES
Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn't look as dramatic, it is easier to use. You must rely on blind faith when cooking en papillote because it is not advisable to open the packages to check for doneness. Be sure that your oven temperature is accurate-you should have an oven thermometer anyway. For a lighter sauce, substitute 1 teaspoon of dark Asian sesame oil for each tablespoon of butter in the foil packages.
Provided by Art Smith
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat the oven to 400°F. Have ready four 12-inch squares of aluminum foil. Lightly oil the dull sides of the foil squares. Fold each square in half.
- Heat the oil in a large skillet over medium-high heat. Add the red pepper and cook, stirring often, just until it begins to soften, about 1 minute. Add the scallions, ginger, and garlic, and stir until the garlic gives off its aroma, about 30 seconds. Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil. Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
- Lightly season the cod with salt and pepper. Open a foil square and place a fillet on the bottom half. Top with one-fourth of the vegetables, 1 tablespoon soy sauce, and 1 tablespoon butter, cut into a few pieces. Sprinkle with one fourth of the chopped cashews. Fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed. Place on a large baking sheet. Repeat with the remaining fish, vegetables, soy sauce, and butter.
- Bake for 15 minutes. Remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
- To serve, place a foil packet on each dinner plate. Allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife. You can spill the contents of the package onto each plate or eat directly out of the foil. Take care: The escaping steam can be very hot!
COD BAKED IN FOIL - BITTMAN
This is from Bittman's book, The Best Recipes in the World", in which he says that in Rome, it would typically be made with bass or turbot. However, he also said it can be made with any fillet you like and chose to write up the recipe with cod. There are also variations in the notes for using some vegetables with it too, along with making it in a covered baking dish.
Provided by Debbie R.
Categories Austrian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put a baking dish in the oven and preheat it to 400 degrees.
- Take 8 sheets of foil, each about 18 inches long. Placed one piece on top of the other, making 4 packages.
- Generously rub the fish with some of the olive oil. Season with salt and pepper; put it on a piece of foil. Sprinkle with garlic and parsley (or basil). Fold the foil onto itself, crimping the edges as tightly as possible. Repeat. You can chill the packages until ready to cook, but no longer than 6 hours.
- Put the pkgs in the baking dish. Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for couple of minutes before carefully slitting open the package.
- Spoon out fish and serve with lemon.
- VARIATION 1: Add any or all of the following to each package: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
- VARIATION 2: If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware). Bake at 350 to 400 degrees until cooked through. (The point of a thin knife inserted into the thickest part meets little resistance.) It would be 10-15 minutes.
Nutrition Facts : Calories 261.6, Fat 14.7, SaturatedFat 2.1, Cholesterol 73.3, Sodium 94.6, Carbohydrate 0.5, Fiber 0.1, Protein 30.5
COD WITH LEMON, GARLIC, AND CHIVES
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
- Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 7.7 g, Cholesterol 73 mg, Fat 6.3 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 0.9 g, Sodium 106.4 mg, Sugar 0.5 g
COD FISH GRILLED IN FOIL
Make and share this Cod Fish Grilled in Foil recipe from Food.com.
Provided by byZula
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.
- In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
- Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
- Fold the foil around the fish and seal.
- Grill for 5 to 7 minutes per side. Fish should flake easily when done.
Nutrition Facts : Calories 159.6, Fat 6.6, SaturatedFat 3.8, Cholesterol 64.2, Sodium 695.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.6, Protein 20.7
COD AND VEGETABLES BAKED IN FOIL
The Cod and Vegetables Baked in Foil recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the fish and pat dry with paper towels. Season with salt and pepper on both sides. Rinse the broccoli and divide into florets. Peel the carrot and cut into sticks. Rinse, trim and cut the scallions in half lengthwise. Rinse the mushrooms and cut into quarters.
- Rinse the parsley, shake dry and chop the leaves. Rinse the lemon in hot water, wipe dry and peel with a vegetable peeler. Cut the lemon peel into thin strips and then juice half of the lemon.
- Preheat the oven to 200°C (approximately 400°F) on the convection setting. Spread 4 large pieces of aluminum foil on the work surface and arrange the vegetables on them. Season with salt and pepper. Place the fish on the vegetables, sprinkle with the lemon peel, drizzle with white wine and lemon juice and sprinkle with parsley.
- Close the aluminum foil around the fish and the vegetables, place on a baking sheet and bake for about 35 minutes. Serve immediately.
BAKED COD
Tuck into baked cod with lemon and thyme for an easy midweek meal. Serve with your favourite veggies for a healthy, fuss-free family dinner
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and add some seasoning. Turn each cod fillet in the flour until evenly coated.
- Heat half the oil in a non-stick frying pan over a medium-high heat. Add the cod and fry on each side for 2 mins or until golden brown.
- Transfer the cod to a roasting tin. Arrange the lemon slices and thyme on and around the fish and drizzle with the remaining oil. Bake for 10 mins or until cooked through.
Nutrition Facts : Calories 236 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
FOIL-BAKED LEMON BUTTER COD
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 450° degrees. Tear 2 sheets of heavy-duty aluminum foil (approximately 12"x16").
- Spray each sheet with non-stick cooking spray.
- In center of each foil sheet place: onion slices, top with frozen cod fillet, lemon slices, seasoning and chunks of butter. Pull up sides of aluminum foil and seal by folding tightly, repeat on each end of packet.
- Place packets on baking sheet & bake in oven 15 minutes.
- After removing from oven, very carefully open packets as there will be steam. Serve contents over rice if desired.
BAKED COD IN FOIL
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
- Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
- Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g
COD LOIN
oven baked cod loin with sliced leeks and rosemary
Provided by mazmazz
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- preheat oven to 200C/electric180C/fan Gas 6
- put cod loins onto a foiled oven dish. Drizzle a little olive oil over and turn cod over add salt and pepper, then add some sliced leeks. Turn cod over again and put remaining sliced leeks over the top. place the sprigs of rosemary over the cod and add the water.
- Bring the foil together to make a parcel shape or place another peice of foil over top and press together to make the peices join. Place oven dish in center of oven and bake for 20 minutes.
- remove oven dish from oven after the 20 minutes and serve with salad and lemon wedges or baby potatoes, lemon wedges and veg.
BAKED COD WITH MUSTARD AND PAPRIKA
A simple 6 ingredient baked cod recipe with mustard, paprika and parsley. The flavors of this dish are nice and it's very easy to prepare.
Provided by Alena Tarasevich
Time 20m
Yield 2 Servings
Number Of Ingredients 7
Steps:
- Instructions
COD BAKED IN FOIL
Steps:
- Put a baking pan in the oven and preheat it to 400°F. Take 8 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other (you will make 4 packages). Rub the fish with some of the olive oil; it should be nice and moist. Season it with salt and pepper and put it on a piece of the foil. Sprinkle with garlic and parsley and fold the foil onto itself, crimping the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.)
- Put the packages in the baking dish and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the packages. Then spoon out the fish and serve with the lemon.
- Cod Baked in Foil with Vegetables
- Add any or all of the following to each of the packages: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced potato or onion.
- Cod Baked with Vegetables
- You don't need to make packages to produce the same flavor: Use either the original recipe or the variation and place the fish and other ingredients in a covered baking dish (Corning Ware is ideal for this). Bake at 350°F to 400°F until the fish is cooked through (the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance), 10 to 15 minutes.
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- Pre-heat oven to 425F degrees. Line a large sheet pan with four good-sized pieces of aluminum foil. Set aside
- Slice the potatoes to about 1/4 inch thick. Dip the potato slices into a bowl with melted butter, then arrange the potato slices on the foil overlapping each other, forming a bed of potatoes. Season the potato slices with sea salt and top with fresh thyme. Repeat until all four pieces of foil have a layer of potatoes. Bake for 20-25 minutes.
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- 1. Adjust oven rack to lower-middle position and heat oven to 450 F. Mash butter, thyme, half of garlic, 1/4 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Combine parsley, remaining garlic, and remaining 1 teaspoon lemon zest in second bowl. Combine carrots, leeks, 1/4 teaspoon salt and 1/8 teaspoon pepper in third bowl.
- 2. Lay four 16- by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide vegetable mixture evenly among foil rectangles, arranging in center of lower half of each sheet of foil. Mound vegetables slightly and sprinkle with wine. Pat cod dry with paper towels, sprinkle with remaining 1/2 teaspoon salt and remaining ¼ teaspoon pepper, and place on top of vegetables. Spread butter mixture over fillets. Fold top half of foil over fish, then tightly crimp edges into rough 9- by 6-inch packets.
- 3. Place packets on rimmed baking sheet (they may overlap slightly) and bake until cod registers 135 F, about 15 minutes. Carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables, and any accumulated juices, onto individual plates. Sprinkle with parsley mixture and serve with lemon wedges.
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- Spread lemon slices and onion on top of aluminum foil then lay the cod fish filet on top. Fold up the edges. Sprinkle with garlic powder, ½ teaspoon salt, a dash of black pepper and fresh parsley. Sprinkle tomatoes on top of the fish then fold in the foil to close on top and sides.
- Preheat oven to 400 degrees F. Bake for 6 minutes. Turn oven to broil. Open the foil and broil the fish for 2 minutes. Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.
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