Herb Coated Cod Food

HERB-COATED COD

Steps:

• Place butter in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

HERB CRUSTED COD RECIPE

Steps:

• Heat the oven to 200°C. Line a baking sheet with non-stick baking paper, use a bit of spray grease if you have it to keep the baking paper firmly in place on the baking sheet.
• Put the herbs into a food processor and whizz. Add the bread, blend into crumbs. Add the cheese, lemon zest, lemon juice, and egg white. Season well with salt and pepper and pulse to combine.
• Place the cod on the lined sheet and season with salt and pepper. Brush a little olive oil over then press ¼ of the mixture on to each fillet.
• Drizzle with a little olive oil and bake for 12 mins until fish is cooked through.
• Meanwhile, cook the peas in boiling salted water for a few mins. Drain and serve with the cod, mixed salad leaves, a drizzle of French dressing and lemon wedges on the side.

HERB-COATED COD

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease a 13-inch x 9-inch x 2-inch baking dish.
• Crush butter-flavored crackers either in a Ziploc bag with a rolling pin or bottle of sherry, or in a food processor.
• Melt butter over low heat, and place in a shallow bowl.
• In another bowl, combine the crackers, cheese and seasonings.
• Dip fillets in butter, then coat with crumbs.
• Place coated cod fillets in baking dish. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.

OVEN-ROASTED COD CRUSTED WITH HERBS

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

COD WITH MUSHROOM-HERB CRUST AND TOMATO COMPOTE

Steps:

• Make tomato compote:
• Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper.
• Make fish:
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely.
• Using electric mixer, beat 5 tablespoons butter in large bowl until light. Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Mix in breadcrumbs and mushroom mixture.
• Preheat oven to 450°F. Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere. (Can be prepared 8 hours ahead. Cover tomato compote and fish separately and refrigerate. Rewarm compote over medium-low heat before serving.)
• Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.
• Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 tablespoon butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

LEMON & HERB CRUSTED COD

Steps:

• Preheat oven to 350°F.
• Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
• In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
• Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler.
• Place fish under broiler to brown breadcrumbs. Remove & serve.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.