Roasted Cod With Mushrooms Food

BAKED COD WITH TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, heat oil over medium heat. Add mushrooms and cook until soft, about 5 minutes.
• Stir in tomatoes and garlic. Season with salt and pepper then cook for another 2 minutes. Remove from heat.
• Brush a shallow baking dish with oil. Arrange fish in a single layer then lightly season with salt and pepper.
• Pour the tomatoes mixture over the fish and spread evenly.
• Bake for 12 - 15 minutes, uncovered until fish is opaque. Sprinkle fish with chopped basil and parsley. Serve immediately with lemon wedges.

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

ROASTED SHIITAKES AND PACIFIC COD

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
• Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
• Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

ROASTED COD SPIKED WITH CHORIZO, TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

COD WITH MUSHROOMS, GARLIC & VERMOUTH RECIPE - (4.6/5)

Steps:

• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top. Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

WOK-SEARED COD WITH MUSHROOMS AND PEAS

Steps:

• Place the cod fillets on your cutting board and cut down the length where the depression in the middle is. Slice the halves crosswise into 1/4-inch pieces. Place in a bowl and toss with 1 teaspoon of the cornstarch, 1 1/2 teaspoons of the rice wine or sherry, the egg white, salt and sesame oil. Stir gently until all of the cornstarch is dissolved.
• In a small bowl, stir together the broth, remaining rice wine or sherry, soy sauce, remaining cornstarch and sugar. Stir well to dissolve the cornstarch. Set aside near your wok.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds. Add the mushrooms and white and light green parts of the scallions and stir-fry for 1 to 2 minutes, until the mushrooms begin to soften.
• Push everything to the sides of the wok and add the remaining oil. Spread the fish in the bottom of the wok in an even layer and do not move it for 1 minute. Sprinkle the fish and vegetables with salt to taste. Gently slide the spatula underneath the fish pieces and turn them over. Sear for another minute. The fish should be cooked through.
• Add the broth mixture and the peas to the wok and gently stir-fry for 45 seconds to a minute, until some of the liquid has evaporated and the rest has thickened and glazed the fish and vegetables. Stir in the cilantro and the dark green parts of the scallions and serve with noodles.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

ROASTED COD WITH SESAME MUSHROOMS

Steps:

• In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
• Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
• Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
• Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
• Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
• Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
• Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
• Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.

BROTHY COD WITH PEAS AND MUSHROOMS

Steps:

• In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
• Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
• Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
• Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
• Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

BAKED COD WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 375 degrees.
• Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
• Once the butter melts, add bay leaf and place the fillet on top.
• Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
• Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
• Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
• TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.

ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH

Steps:

• Preheat oven to 450°F with rack in middle.
• Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
• Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
• Meanwhile, prepare soup according to package instructions.
• Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
• Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.