Parmesan Basil Cod Food

PARMESAN BAKED COD

Steps:

• Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

PAN-SEARED COD WITH BASIL SAUCE

Steps:

• Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
• Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
• Coat a large nonstick pan with cooking spray and heat over medium-high heat.
• Saute fish for 5 minutes on each side or until it flakes easily with a fork.
• Spoon basil sauce over fish to serve.

PARMESAN-BASIL PERCH

Steps:

• Move oven rack to position slightly above middle of oven.
• Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.
• Mix all ingredients except fish, margarine, and parsley.
• Brush one side of fish with margarine, dip into crumb mixture.
• Place fish, coated sides up, in pan.
• Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.
• Sprinkle with Parsley!

PARMESAN AND BASIL SCONES

Steps:

• Pre-heat oven to 190°C.
• In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
• Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
• Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
• This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
• Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
• Make three equal horizontal, then vertical cuts resulting in 9 scones.
• Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.

PARMESAN AND BASIL ORZO

Steps:

• Saute the orzo in butter in a large skillet over medium-high heat, stirring constantly until golden. Add the chicken broth and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the orzo is tender and the liquid is absorbed.
• Stir in the Parmesan cheese, julienned-sliced basil, and salt and pepper to taste.

BASIL PARMESAN BISCUITS

Steps:

• Preheat oven to 450.
• In a large bowl, stir together the all-purpose flour, and whole wheat flour, baking powder, baking soda, salt and 2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over moderate heat. Add the basil and cook for 1 minutes; transfer to a small bowl and cool slightly.
• Stir in the yogurt, milk, and remaining 1 Tbsp of oil.
• Add the basil mixture to the dry ingredients and stir until just combined.
• Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
• Using a 2 1/4" biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form 12 biscuits.
• Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden.
• Serve warm.