Cod With Cashews Baked In Foil Envelopes Food

COD BAKED IN FOIL - BITTMAN

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.

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.

COD WITH CASHEWS BAKED IN FOIL ENVELOPES

Steps:

• Position oven rack in the center of oven; preheat to 400°.
• Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
• Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
• Add the scallions, ginger, and garlic; 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 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
• Sprinkle 1/4 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.

ROASTED COD WITH CASHEW COCONUT LIME TOPPING

Steps:

• For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
• Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
• For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
• Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
• Serve the fish with the cashew coconut topping and lime wedges on the side.

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.