Cod With Tomato Basil Salsa Parchment Pack Food

COD WITH ALMOND-SESAME SAUCE

Steps:

• Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate.
• Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen.
• Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper.
• Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage.

COD WITH MEDITERRANEAN SALSA

Steps:

• In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
• Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
• Spoon salsa over cod and garnish with basil sprigs.

TOMATO BASIL BAKED COD IN PARCHMENT

Steps:

• Preheat oven to 400°F.
• Season each cod filet generously with salt and pepper.
• Lay 4 pieces of parchment (roughly 13-inch by 16-inches) out on a cutting board. Dividing your ingredients evenly between each packet, layer red onions, cod filets, cherry tomatoes, lemon zest, lemon juice and basil. Drizzle each bundle lightly with 1/2 teaspoon olive oil.
• Working with the long edge first, tightly roll the ends together to form a seal. Roll up each end.
• Place packets on a baking sheet and bake for 12-15 minutes. The internal temperature should reach 145 degrees F. Do not over cook.
• Carefully unroll or tear each packet being mindful of escaping steam. Garnish with more basil and serve immediately.

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

DINNER IN A FLASH (COD IN PARCHMENT)

Steps:

• Lay out two sheets of parchment or foil. Place half of kale on each piece. Fluff up squash with fork and place half of each on top of kale. Split rice and lay on top of squash. Put fish on top. Smear a bit of mustard on fish and place butter on top. Fold up so loosely sealed and before making a final seal, place wine or water in package. Place in cookie tray in a 400 degree oven and bake for 10 minutes or until paper browns. Serve immediately by opening with scissors.

COD & TOMATO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.

COD WITH TOMATO-BASIL SALSA PARCHMENT PACK

Steps:

• Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F.Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop.Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine.Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.