OVEN-BAKED COD WITH DILL AND LEMON
Healthy, light and delicious, this oven-baked cod with dill and lemon is on the table in under 25 minutes! Combined with vibrant, tasty vegetables, it's a simple cod recipe that you and your family will love, perfect for a busy weeknight dinner!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with cooking spray or grease with a little cooking oil and set aside.
- Pat cod fillets dry of any excess moisture with paper towels, then place the cod fillets onto the prepared sheet pan.
- Sprinkle each fillet with salt, pepper (use 1/2 teaspoon each of salt and black pepper between all four fillets) and dill. Drizzle with 1/2 tablespoon of olive oil. Place lemon slices on top of cod.
- In a bowl (or you can do directly on the sheet pan), toss bell peppers and broccoli florets with remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of black pepper, and remaining 1 tablespoon of olive oil. Spread out onto sheet pan around cod.
- Bake for 16 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: Cook time of the cod may vary, depending on the thickness of your fillets.
- Serve the cod and veggies, then squeeze fresh lemon juice (to taste) over the cod. This meal is also delicious served with tartar sauce and extra lemon slices or wedges. Enjoy!
LEMON DILL COD
A simple marinade highlights cod but try with tilapia, mahi mahi or any white fish.
Provided by Food Network
Categories main-dish
Time 33m
Number Of Ingredients 8
Steps:
- Combine all ingredients except cod in a large resealable plastic bag and mix. Add cod. Seal and marinate in refrigerator for 20 minutes. Remove fish from bag: discard marinade. Place fish on a broiler pan or grill pan coated with cooking spray. Broil or grill for 4 minutes on each side or until fish flakes easily when tested with a fork.
SIMPLE COD WITH SAUTEED SPINACH
Simple Cod with Sauteed Spinach is a healthy and delicious meal that is fast enough to make any night of the week , and fancy enough to serve on date night!
Provided by Lisa Johnson
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Season the cod with ground black pepper {or seasoning of your choice} and place it in the skillet. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. Remove from pan and set aside.
- Clean out the skillet and add olive oil. When oil is heated, add the garlic. Cook for one minute, stirring to keep it from burning.
- Add a handful of spinach and toss to combine. Saute and stir until spinach is wilted.
- Add another handful of spinach, wilt, and continue until all of the spinach is wilted. Squeeze one wedge of lemon over the spinach and toss to combine. Season to taste with sea salt and pepper.
- Divide the spinach between two plates, using a slotted spoon to drain off excess moisture. Top with the cod and season with black pepper and lemon strips and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ALMOND-&-LEMON-CRUSTED FISH WITH SPINACH
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it's cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.
Provided by Melissa Pasanen
Categories Healthy Fish Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
- Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
- Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
- Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Nutrition Facts : Calories 244 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 12.4 g, Fiber 3.9 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 507.5 mg, Sugar 1.4 g
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH
This is a VERY simple dish with no pans to clean...gotta love it! It's also a very healthy choice, and if you happen to be on the Medifast plan, it fits perfectly into that. The recipe as written makes a lot of sauce, which would be great to serve over rice (if not on Medifast). I served it with garlic wilted spinach, using a garlic-infused olive oil. If you don't have that, feel free to add a finely chopped clove of garlic to the oil while it's gently warming, making certain not to brown the garlic. Browned garlic = bitter garlic!
Provided by Coprtopd
Categories Crab
Time 20m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the cod: Preheat oven to 400.
- Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
- For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
- Turn off heat and put a lid on the pot. Set aside for 3 minutes.
- Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
- MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).
Nutrition Facts : Calories 303.7, Fat 7.5, SaturatedFat 1.1, Cholesterol 110.6, Sodium 1585.1, Carbohydrate 9, Fiber 4.4, Sugar 1.4, Protein 50.9
GRILLED LEMON DILL FISH
Make and share this Grilled Lemon Dill Fish recipe from Food.com.
Provided by Jolene Green
Categories Summer
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill.
- PLACE fish on greased grill grate. Brush with half of the mayo mixture.
- GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
Nutrition Facts : Calories 220.2, Fat 10.8, SaturatedFat 1.7, Cholesterol 72.8, Sodium 327.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.4, Protein 26.1
HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH
White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
VEGETARIAN WILTED SPINACH
Make and share this Vegetarian Wilted Spinach recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and dry the spinach.
- Heat the oil in a large skillet on medium-high heat until it sizzles and add the spinach all at once, turning with tongs until just wilted, about 2 minutes or less.
- Sprinkle with the balsamic vinegar, add salt and pepper to taste, and serve immediately.
Nutrition Facts : Calories 59.5, Fat 3.8, SaturatedFat 0.5, Sodium 90.7, Carbohydrate 4.8, Fiber 2.5, Sugar 1.1, Protein 3.3
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SEARED COD WITH SPINACH-LEMON SAUCE - EATINGWELL
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4/5 (3)Total Time 25 minsAuthor Eatingwell Test KitchenCalories 163 per serving
- Place spinach and water in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave on High until wilted, about 2 minutes.
- Puree the wilted spinach (and any remaining water), parsley, lemon juice, orange juice, garlic, 1/4 teaspoon each salt and pepper and crushed red pepper in a blender until smooth. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Cook the cod, turning once, until golden brown and just cooked through, 5 to 7 minutes total. Transfer to a plate; tent with foil to keep warm.
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