Peppered Cod Food

LEMON BAKED COD

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

LEMON PEPPER COD

Steps:

• In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

PEPPERED MACKEREL FISHCAKES

Steps:

• In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
• Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

BLACK COD WITH ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
• Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
• Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

Steps:

• Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
• Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
• Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
• Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
• Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
• Top fish with onion mixture and serve with bread.
• Do Ahead
• Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

PEPPERED COD

Steps:

• coarsely crack the peppercorns.
• lightly salt the fish fillets then roll them in the cracked pepper.
• heat the oil in a frying pan and brown the fillets on all sides for 3 minutes, or until just cooked through. [take care not to over cook. if necessary cook each fillet at a time, try not to steam the fish by overcrowding the pan].
• serve with a salad, pasta or crusty bread on the side.

LEMON BAKED COD

Steps:

• Preheat the oven to 400°F/200°C.
• Pat dry the fish with paper towels, and place in a baking dish. Drizzle and brush with olive oil or melted butter then season with garlic granules, salt, and pepper.
• Flip the fish to the other side, and repeat.
• Drizzle with fresh lemon juice, and top with some lemon slices.
• Bake for 12-15 minutes depending on the thickness of the fish. The cod is ready when it's opaque and flakes easily with a fork. Garnish with chopped fresh parsley and serve.

OVEN-ROASTED COD

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Place the cod on the prepared baking sheet. Drizzle with a thin coating of olive oil and the lemon juice. Sprinkle with a large pinch of salt and pepper.
• Bake for 10-15 minutes, until the fish registers 145°F on an instant-read thermometer.