COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
PAN FRIED COD WITH LEMON-GARLIC SAUCE
Pan Roasted Cod with Lemon-Garlic Sauce is an easy recipe that is both delicious and Omega-3 heart-healthy. The flavor of this flaky fish is enhanced with a tangy lemon-garlic sauce spooned over a lightly crusted, pan roasted cod fillet. The savory lemon-garlic sauce adds a rich elegance to this easy entrée.
Provided by Pat Nyswonger
Categories Main Dish
Time 25m
Number Of Ingredients 13
Steps:
- Pat the cod fillets with a paper towel to remove excess moisture.
- Combine the flour, salt and pepper together and dredge the cod fillets.
- Heat a cast iron or heavy-bottomed skillet set over medium-high. When it is hot, swirl 3 tablespoons of the oil over the bottom of the pan and add the flour-dusted fillets. Cook for about 3 or 4 minutes. Do not move the fish. As the crust forms it will release from the pan. Give the fillet a nudge with a turner, after 3 minutes, if it moves flip it and cook the other side for 3-4 minutes. Transfer the fish to a plate and cover with foil to keep warm.
- In a small skillet or saucepan set over medium-low heat, heat the remaining olive oil and add the garlic and lemon slices and cook until the garlic is fragrant. Pour in the wine, chicken broth and the lemon juice. Simmer for 3-4 minutes. Remove and discard the lemon slices and taste to adjust seasoning.
- In a small dish, combine the soft butter and cornstarch to make a paste then stir in 2-3 tablespoons of the hot sauce. Whisk the mixture into the sauce and cook until slightly thickened, then stir in the thyme leaves. Transfer the sauce to a dish or pitcher. Plate the reserved fish and spoon the hot sauce over the fish.
Nutrition Facts : Calories 392 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 964 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GARLIC BUTTER LEMON BAKED COD
Impress your family for dinner tonight with this incredibly easy Garlic Butter Lemon Baked Cod!
Provided by Nora from Savory Nothings
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and place the fish inside.
- Make sauce: Whisk together olive oil, lemon juice and minced garlic. Season with salt and pepper.
- Assemble: Pour the lemon sauce over the cod in the baking dish. Evenly sprinkle with the diced butter. Place lemon slices on cod pieces.
- Bake: Bake for 15-20 minutes, or until fish is opaque and flakes easily. Sprinkle with chopped parsley to serve, if you like.
Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Protein 30 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 193 mg, ServingSize 1 serving
COD FILLETS IN SAVORY LEMON SAUCE
Sauteed cod fillets simmer quickly in a tangy lemon cream sauce featuring Campbell's Condensed Cream of Shrimp Soup. Serve with basmati rice and a green salad and you'll have a figure friendly and delicious meal. WW 4 points. This was adapted from a chicken recipe but worked very well with the cod fillets.
Provided by Cucina Casalingo
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
- Add the cod fillets and cook 3 - 4 minutes on both sides.
- Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil.
- Reduce the heat to low.
- Gently simmer for 5 minutes or until the cod is cooked through.
- Top with the lemon slices.
Nutrition Facts : Calories 203.1, Fat 4.5, SaturatedFat 2.2, Cholesterol 83.7, Sodium 691.6, Carbohydrate 6.9, Fiber 0.8, Sugar 0.7, Protein 32.5
FISH FILLETS IN LEMON SAUCE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
- Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.
Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g
COD FISH FILLETS IN A WHITE WINE SAUCE
Make and share this Cod Fish Fillets in a White Wine Sauce recipe from Food.com.
Provided by Chef Gorete
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- For the Wine Sauce:.
- Heat the oil in a large saute pan over medium heat, add the garlic and pepper flakes and saute for 1 minute or until the garlic is fragrant. Add the tomatoes and stir, every few minutes until they are blistering, but keep their shape (9-12 minutes).
- Add the wine, stir and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt & pepper, and cook for 2 minutes. Transfer the sauce to bowl, cover and set aside.
- For the Cod:.
- Heat the oil in the same pan on medium heat. Season the cod on both sides with salt and pepper. Add the seasoned fish to the hot pan and cook until golden brown, approximately 5 minutes. Carefully flip the fish over and place the pan in the oven for an additional 5 minutes, or until the fish is cooked.
- Pour the reserved sauce over the cod fish and serve.
Nutrition Facts : Calories 340.6, Fat 15.3, SaturatedFat 2.2, Cholesterol 99.3, Sodium 420.9, Carbohydrate 4.7, Fiber 1.1, Sugar 2.4, Protein 42.1
PAN-FRIED COD WITH LEMON BASIL SAUCE
Adapted from one of my favorite tilapia recipes to work with cod, mixed with one of my favorite spices, fresh basil. You can substitute dry white wine for the broth, or half and half it would be best. This is a great white no fail fish dish for any night of the week. I do like to serve it with potatoes or spinach to help accent and absorb the sauce. Do not hesitate to use lemon juice from concentrate, for fresh lemon can be too strong. If using fresh lemon use half, then add more to taste.
Provided by JBs Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat.
- Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
- When oil heats add fillets and saute 3 mins both sides.
- Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce.
- Serve sauce over fillets.
PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE
This recipe has been adapted from FoodNetworks Halibut in Sicilian Sauce. I guess any firm white fleshy fish can be used, but I used Black Cod, also known as Sablefish or Butterfish. I always prefer to buy a whole fish and fillet it myself, as I feel that it is fresher and has a better flavor. Then I can make stock out of the bones and freeze away for later use. The sauce is a savory, salty, sweet combination that combines unlikely ingredients creating a lovely marrying of flavors and could probably be prepared a day ahead. As you prepare the sauce, add salt sparingly, since you are adding salty ingredients toward the end of the preparation. I have served this over risotto before, but it is still excellent without starch-stacking.
Provided by French Terrine
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Plump sultanas in 1/2 cup of white wine.
- Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
- Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
- In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
- For plating, spoon a generous amount of sauce onto a plate and top with the fillet.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 3, Cholesterol 49.1, Sodium 336.2, Carbohydrate 41.6, Fiber 9.9, Sugar 12.1, Protein 33.2
COD IN EGG-LEMON SAUCE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, main course
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 10
Steps:
- Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.
- Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
- Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
- Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 726 milligrams, Sugar 3 grams, TransFat 0 grams
COD FILLETS WITH AN ASIAN LEMON CURD GLAZE
Make and share this Cod Fillets With an Asian Lemon Curd Glaze recipe from Food.com.
Provided by Rita1652
Categories Sweet
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the 6 ingredients for the glaze topping, set aside.
- Season fish with salt and pepper dust with flour.
- Heat butter over mediun heat till butter stops sizzling and start to turn tan. Add fillets just to brown on both sides.
- Top each fillet with all the glaze and place in a 350 degree oven for 15-20 minutes. Just till it flakes.
- Remove fish and place 1/3 cup water in pan to deglaze and stir and reduce till thickened. Pour over fish.
- Nice served over rice.
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- Prepare: Position an oven rack in the middle of the oven, and preheat to 400 F. Pat cod fillets dry using paper towels. Sprinkle salt over both sides of each fillet. Set aside.
- Make Sauce: In an oven-safe pan (Note 4), melt butter over medium heat, stirring constantly, less than a minute. Stir in minced garlic until aromatic and starting to brown, 1 to 2 minutes. Add white wine and lemon juice to the pan. They should immediately start to simmer. Briefly stir, then turn off the heat.
- Add Cod: In a mixing bowl, stir parmesan cheese with paprika until well-mixed. Place cod fillets side-by-side in the pan, over sauce. Generously spoon parmesan mix over the top of fillets in the pan, using a spoon to spread it out until evenly distributed over fillets. It’s fine if some parmesan falls off fillets because it’ll become part of sauce.
- Bake: Once the oven has heated to 400 F, transfer the pan to the oven. Bake until cod fillets are cooked through (easily flaked with a fork), 15 to 20 minutes.
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