GREEK-STYLE ROAST FISH
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
- Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
COD CAKES
Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator - the cold will help them set up so they don't fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
Provided by Sam Sifton
Categories cakes, appetizer, main course
Time 1h
Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer
Number Of Ingredients 17
Steps:
- Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
- Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
- In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
- Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
- Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 19 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK COD
Looking for seafood based dinner idea for two? Then check out this Greek-style herbed cod recipe that's baked and ready in just 40 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until onion is soft.
- Stir in lemon peel, basil, thyme and tomatoes. Cook over medium-high heat about 6 minutes, stirring occasionally, until mixture is slightly thickened.
- Spoon half of tomato mixture into 8-inch square (2-quart) glass baking dish. Top with fish. Spoon remaining tomato mixture over fish. Sprinkle with olives, cheese and croutons.
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
BAKED COD WITH GREEK POTATOES
This may seema plain way to serve cod, but the best, most translucent fresh and flaky fillet only needs these Greek potatoes to accompany it.
Provided by MarieRynr
Categories Lemon
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheatoven to 375*F.
- Put the potatoes into a roasting pan or gratin dish, then throw in the onion and garlic and scatter over the herbs.
- Season and pour over the olive oil.
- Spoon over the lemon juice and then add enough water to barely cover the potatoes.
- Cook the potatoes,uncovered, for 45 minutes then turn them over and bake a further 25 minutes.
- Towards the end of this time, lay your slice of cod, skin side down, in a thickly buttered gratin dish.
- Dribble with a thin layer of best olive oil.
- Season well.
- Bake the fish and potatoes together for 15 minutes longer, til the fish is cooked.
- (test with a knife point or skewer, if it goes right through with no resistance, it is done) Slice the fish and serve with the gore=geously golden potatoes, together with plenty of lemony juices.
Nutrition Facts : Calories 635.2, Fat 26.9, SaturatedFat 3.9, Cholesterol 110, Sodium 154.5, Carbohydrate 47.6, Fiber 6.1, Sugar 4, Protein 51
LEMON BAKED COD FROM GREECE!
Make and share this Lemon Baked Cod from Greece! recipe from Food.com.
Provided by Sharon123
Categories Very Low Carbs
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Grease a baking pan with some olive oil and place the fish fillets in it.
- In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
- Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
- Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
- Check the fish occasionaly to make sure it does not get overcooked and dry up.
- Serve with lemon wedges. Squeeze them over the fish and enjoy!
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- Wash potatoes well and cut them into squares. Place them in a saucepan, cover with cold water—boil potatoes for 20 minutes. Drain and mash potatoes in a bowl with a potato masher or a fork.
- Place the codfish fillets in a saucepan and cover with the milk. Poach fish for 5 minutes. Let it cool, and then pluck it with your fingers into pieces.
- Add fish to the same bowl as the potatoes.Add the diced hot pepper, the scallions, the chopped parsley, dill, thyme, red pepper flakes, one teaspoon sea salt, and ground a generous amount of freshly ground pepper.
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- Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.
- To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.
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