ROASTED COD WITH PANCETTA & PEA MASH
This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
Provided by Jamie Oliver
Categories Mains Dinner Party Potato Healthy dinner ideas Healthy fish recipes Healthy meals
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your oven to 200°C/400°F/gas 6.
- Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
- Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
- Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
- Deseed and finely dice the red chilli, if using.
- Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
- Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
- Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
Nutrition Facts : Calories 339 calories, Fat 10.6 g fat, SaturatedFat 3.8 g saturated fat, Protein 32.8 g protein, Carbohydrate 29.4 g carbohydrate, Sugar 3.2 g sugar, Sodium 1.4 g salt, Fiber 5.8 g fibre
NEWFOUNDLAND COD CHOWDER
Make and share this Newfoundland Cod Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
- Chop the cooked bacon coarsely and set aside.
- Drain off all but 1 tablespoons bacon fat from saucepan.
- Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
- Add potatoes, carrots, water and salt.
- Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
- Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
- Add milk and pepper, heat through.
- Serve in bowls and garnish with the bacon and chives.
COD MORNAY
This recipe serves 2 greedy people like us, or 4 not so quite so greedy people!
Provided by Jan Bennett
Categories dinner, main, fish
Time 1h20m
Number Of Ingredients 18
Steps:
- Add a little vegetable oil to a large frying pan and throw in the chopped shallots. Cook for 10-15 five minutes or until they're nice and soft; you don't want them to colour just soften.
- Now add the spinach and season with salt, pepper and a pinch of nutmeg - it will look like you have far too much spinach but trust me once it wilts, it'll be fine. Keep the spinach moving about in the pan and once it's wilted (a minute or two) turn off the heat and leave to one side.
- In another (much smaller frying pan) heat up the 250ml of milk and then put the cod in along with a bay leaf and the peppercorns; you'll know when the cod is cooked as it will begin to show signs of flaking.
- Don't overcook the fish as it's going into the oven. Remove the cod from the milk, but keep the milk for making the sauce.
- Put the cod onto a plate and use a fork to break it up. It will naturally fall into flakes quite easily. Don't mush it up, keep those flakes of cod looking good!
- Now peel and very thinly slice (2mm) seriously they need to be thin or they won't cook, so it's best to use a mandolin slicer.
- Lay the potatoes in a shallow dish with a little water and cover with cling film, make a couple of holes and pop it into the microwave for about 1 minute.
- Give the potatoes a stir and back into the microwave for another minute or so - the exact time will depend on your microwave and how thinly you sliced those potatoes. They need to be pretty much cooked as they won't have time to cook properly once they are in the oven.
- *Time to make the sauce - see below*
- In a medium-sized saucepan add the butter and once it's melted add the flour.
- Cook for a minute or so whilst stirring with a wooden spoon, if you don't cook the flour your sauce will taste floury and will be lumpy.
- Add the milk you reserved earlier when you poached the cod, add it a little at a time stirring all the while.
- Now add the mustard and the 220ml of milk, stirring continuously on the heat until the sauce bubbles and begins to thicken.
- Add a pinch of salt and turn down to a simmer and cook for around 5 minutes - you will need to keep stirring.
- Remove the sauce from the heat, find the 3 peppercorns and discard.
- Stir in the grated Gruyere cheese until you have a nice thick but smooth sauce. If you really need to you can add a tiny bit more milk.
- To finish the cod mornay, butter a 10-inch gratin dish or similar.
- Do a layer of potatoes and season lightly with salt and pepper, then add the spinach followed by the rest of the potatoes.
- Now add the fish and top with the rest of the sauce.
- Sprinkle the top with the panko crumbs and add a handful of Cheddar cheese.
- Bake on the middle shelf of your preheated oven for about 40 minutes, check that everything is piping hot and serve with some nice peas.
BAKED COD RECIPE WITH LEMON AND GARLIC
Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!
Provided by Suzy Karadsheh
Categories Entree
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
- In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
- Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
- Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
- To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
- Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.
Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving
JAMIE OLIVER'S CRUSTED COD
Crispy on the outside and super tender in the inside. This recipe is easy, tasty and quick to make!
Provided by The Fit Mediterranean
Categories Healthy Quick and Easy Pescatarian Date Night Weeknight Dinners Quick Valentine's Day Shellfish-Free Full Meal Egg-Free Soy-Free Fall Food Processor Peanut-Free Tree Nut-Free Sugar-Free Classic Oven
Time 40m
Yield 1
Number Of Ingredients 16
Steps:
- Preheat oven to 355 degrees F (180 degrees C).
- In a baking tray pour Extra-Virgin Olive Oil (2 tablespoon) and sprinkle Salt (to taste), Fennel Seeds (1/2 teaspoon), and Ground Black Pepper (to taste).
- Lay Cod Fillet (1) and coat it well into the oil on both sides. Tack the tail under itself to make it evenly thick.
- Bake for 5 minutes.
- Zest the Lemon (1/2).
- Once zested, juice the same lemon half.
- Grate the Parmesan Cheese (20 gram).
- Place Sun-Dried Tomatoes in Olive Oil (5), Garlic (1 clove), lemon juice and zest, Balsamic Vinegar (1/2 tablespoon), Fresh Basil Leaf (4), and parmesan cheese into a food processor.
- Pulse until creamy.
- Spread the paste on the top of the cod fillet.
- Crush Garlic (1 clove) with a garlic press or finely mince.
- In the same food processor pulse Breadcrumbs (80 gram) with Anchovy (2), garlic, and Ground Black Pepper (to taste).
- Use the mixture to create a thick crust on the fish.
- Drizzle some Olive Oil (as needed) on Fresh Rosemary (1 sprig) and lay it on the fish. Bake on the bottom rack of the oven for about 10 mins, or until a golden crust forms on the fish. Serve with rice or salad, enjoy!
Nutrition Facts : Calories 828 calories, Protein 28.3 g, Fat 45.4 g, Carbohydrate 79.2 g, Fiber 8.5 g, Sugar 7.6 g, Sodium 1538.7 mg, SaturatedFat 8.6 g, TransFat 0 g, Cholesterol 67.2 mg, UnsaturatedFat 24.5 g
COD WITH PARSLEY SAUCE AND MASH
Steps:
- For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.
- Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.
- Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.
- Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.
- Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.
- For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.
- Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.)
- When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat.
- To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge.
ROASTED TOMATO COD WITH MEDITERRANEAN VEGETABLES
Roasting fish and veg is an easy way to make a healthy meal for four. Add a crunchy cheese and breadcrumb topping for a winning combination. Each serving provides 374 kcal, 27g protein, 35g carbohydrates (of which 19g sugars), 12g fat (of which 4g saturates), 10g fibre and 0.8g salt.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked.
- Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet.
- Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time)
- After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they're cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes.
- Remove the foil from the fish and roast for another 5-10 minutes, or until golden and cooked through.
- Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish.
Nutrition Facts : Calories 374kcal, Carbohydrate 35g, Fat 12g, Fiber 10g, Protein 27g, SaturatedFat 4g, Sugar 19g
COD WITH LEEKS AND TOMATOES
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
- Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
- Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 5 g, Protein 37 g
BAKED COD WITH LEMON & OLIVE OIL
Make and share this Baked Cod With Lemon & Olive Oil recipe from Food.com.
Provided by JaneSays30
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Arrange fillets in a 13 x 9 baking dish.
- Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
- Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.
Nutrition Facts : Calories 223, Fat 4.9, SaturatedFat 0.8, Cholesterol 99.3, Sodium 125.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 41.3
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.
JAMIE OLIVER'S SMOKY PANCETTA COD
This dish will change fish suppers forever! What I love about this recipe is it's a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.
Provided by Jamie Oliver
Categories Main-course
Time 30m
Yield SERVES 2
Number Of Ingredients 5
Steps:
- 1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat. 2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes. 3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside. 4. Taste, season to perfection with sea salt and pepper, and divide both between your plates. 5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil. Tips Easy swaps: • I've used cod, but you could absolutely try this method with haddock, pollock, salmon or trout. If you can get to your local fishmonger, why not ask them for a recommendation of what's in season, and at its best? • Smoked streaky bacon or prosciutto would be delicious in place of the pancetta, if that's what you can get your hands on. • The technique of reheating and flavouring the lentils would certainly work with tinned beans or chickpeas, too. • Swap in any leafy greens in place of the spinach. Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.
ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA
Steps:
- Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
- Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
- Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
- Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
- Enjoy.
Nutrition Facts : Calories 777 kcal, Carbohydrate 10 g, Cholesterol 239 mg, Fiber 1 g, Protein 86 g, SaturatedFat 21 g, Sodium 1694 mg, Sugar 3 g, Fat 42 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g
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