Cod Satay With Asparagus Food

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

COD SATAY WITH ASPARAGUS

Steps:

• Combine marinade ingredients. Reserve 2 tbsp and marinate cod in the rest (covered, refrigerated) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt and pepper. Heat a sauté pan (no oil) over high heat, about 7 minutes. Sauté asparagus on all sides; arrange on a plate. Top with cod, drizzle with reserved marinade and garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until reduced by half and syrupy.)

BASS SATAY WITH ASPARAGUS

Steps:

• Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
• Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
• Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
• Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

BASS SATAY WITH ASPARAGUS

Steps:

• Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
• Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
• Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

FRIED COD WITH ASPARAGUS

Steps:

• Add the fine sea salt, turmeric powder and chilli powder into a plate and mix well. Then add the jeera powder, coriander powder, pepper powder and mix well. Finally, add the ginger garlic paste and 1 tablespoon of olive oil and mix all the ingredients to form a thick paste.
• Spread the paste generously and evenly onto the cod pieces and let them marinate for 30 mins.
• While the fish is marinating, cut the stems off the asparagus as desired and dice the garlic. Also slice the limes into two.
• Once the fish has been marinated, switch on the flame to a low heat and pour 2 tablespoons of olive oil when the pan is warm. Add the fish and wait 2-3 mins before flipping it over. Make sure it is cooked evenly on both sides. Once cooked, set the fillets aside onto a separate plate.
• Using the same oil from the pan, add the asparagus and the sliced garlic cloves. Drizzle the lime juice over the asparagus as it is cooking and saute regularly for a maximum of 5 mins. Add salt and pepper as desired. Once they are slightly roasted, remove off the pan and arrange it next to the cod.
• Your fried cod fish with lemony asparagus is ready. Enjoy!