Cod With Lemon Garlic And Chives Food

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.

BAKED COD RECIPE WITH LEMON AND GARLIC

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.

LEMON BAKED COD RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). You can bake the cod fillets from frozen or thaw them first in a bowl of cold water. (I prefer thawing if you have time, as it makes it easier to brush on the butter without solidifying.)

SEARED COD WITH CHIVE BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.

CILANTRO LIME COD

Steps:

• Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.

COD WITH PEPPERCORNS AND LEEKS (WW 5 POINTS PLUS)

Steps:

• Heat oven to 375°F.
• Rub peppercorns and fennel seeds onto both sides of the fillets and set aside.
• Heat oil in large ovenproof skillet over medium heat. Add leeks, scallions, and garlic and sauté 4 minutes or until tender. Stir in the flour and cook for 1 minute. Stir in the wine, broth, and milk and bring to a boil. Remove from heat.
• Top leek mixture in the skillet with cod fillets and bake for 10 minutes, or until the fish flakes easily. Serve the fish topped with the leek mixture.

GARLIC BUTTER LEMON BAKED COD

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.

PAN FRIED COD WITH LEMON-GARLIC SAUCE

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.

BAKED LEMON GARLIC COD

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Very lightly coat the bottom of a baking dish large enough to hold the fish in one layer with cooking spray.
• Pat the cod pieces with a paper towel and place them in the baking dish.
• Season the fish with a little sea salt and freshly ground black pepper.
• Place the butter and olive oil in a small nonstick skillet. Heat on medium-low. Add the garlic and sauté for 1 minute. Add the lemon juice and parsley, then remove from the heat.
• Drizzle the lemon-garlic mixture over the top of the fish.
• Bake uncovered for 12 to 14 minutes or until the fish flakes easily with a fork. If desired, serve the accumulated pan juices on the side.

ROAST COD WITH A LEMON, GARLIC AND PARSLEY CRUST

Steps:

• Season the cod with salt and pepper to taste.
• Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
• Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.

COD WITH OREGANO

Steps:

• Preheat oven to 450 degrees.
• Use cooking spray to coat a baking sheet large enough to hold the fish in a single layer.
• In a small bowl, mix together the orange juice, lemon juice, oregano, salt and olive oil.
• Lay the fillets on the baking sheet without crowding them.
• Brush fish with the dressing.
• Roast the cod for 10 minutes, or until the thickest part of the largest fillet flakes easily with a fork.
• Serve immediately.