Category Archives: fish

oven-baked cod with bread crumbs from allrecipes.com

Posted on by
  • ½ cup warm water 
  • ½ fish bouillon cube 
  • ¾ cup dry bread crumbs 
  • ¼ cup butter, cut into small chunks 
  • 1 bunch fresh parsley, chopped 
  • 1 tablespoon chopped fresh dill 
  • 2 teaspoons dried tarragon

  • Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
  • Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
  • Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
    Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

salt and pepper fish from BA

Posted on by
  • 1 cup short-grain sushi rice
  • 8 scallions, dark green parts and white parts separated
  • 1 Tbsp. finely grated peeled ginger (from about one 1” piece)
  • 3 Tbsp. neutral oil, divided
  • 1½ lb. skinless, boneless cod, cut into 2” pieces
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp. sugar
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, cut into piece
  • Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  • Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
  • Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
  • Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
  • Transfer rice to a platter and top with fish; pour any pan juices over.

Spiced Chickpea Stew With Coconut & Turmeric, Alison Roman

Posted on by
  • ¼ cup olive oil, plus more for serving
  • 4 garlic cloves, chopped
  • 1 large yellow onion, chopped
  • 1 (2-inch) piece ginger, finely chopped
  •  Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
  • 1 cup mint leaves, for serving
  •  Yogurt, for serving (optional)
  •  Toasted pita, lavash or other flatbread, for serving (optional)
  1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
  2. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! 
  4. Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.

salmon

Posted on by

place salmon on al foil, sprinkle with olive oil salt and pepper. Turn oven on to 400, place salmon in cold oven. Check after 20 min it should be done.

fish with toasted almonds from nigella lawson

Posted on by

  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 4 6-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley leaves, chopped

    Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.

    Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.

    Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Baked Flounder with Parmesan Crumbs from food wine.com

Posted on by

4 flounder fillets (2 pounds total)
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup coarse fresh bread crumbs
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.

 

Baked honey-marinated cod from nogojisnoglory.com

Posted on by
    • 4, 6-oz black cod fillets (aka sablefish)
    • ¾ cup honey
    • ½ cup low-sodium soy sauce
    • ⅓ cup toasted sesame seed oil
    • ⅓ cup apple cider vinegar
    • 1½ tsp freshly ground pepper
    • 1 tsp freshly chopped ginger
  1. Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
  2. Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.

Caramelized Bluefish from myfishingcapecod.com

Posted on by
 Serve this with rice pilaf, a simple salad or my sautéed mushrooms, chickpeas and kale with pesto (link to the recipe in the post)
Ingredients
  • 1 lb bluefish filets
  • 1 bottle of red wine vinegar
  1. In a deep dish, arrange the bluefish in and pour the vinegar over the fish. Let it marinate for 30 minutes (and no longer!).
  2. Set the broiler to high and arrange a baking sheet with tin foil. Arrange the fish filets on the baking pan and broil on the second to top rack for 10 minutes, letting it caramelize. Watch carefully – the fish can easily burn.
  3. After 10 minutes, set the oven to 350 and move the fish to the bottom rack, cooking for another 10 minutes.
  4. The fish should be caramelized at this point and ready to eat. Serve immediately or store fish in an airtight container in the fridge for up to one day.

Fish With Toasted Almonds from Nigella Lawson

Posted on by
  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 4 6-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley leaves, chopped
  1. Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
  2. Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
  3. Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Poached Cod in Tomato Broth from martha

Posted on by
  • 3 cups veggie or fish broth
  • 1/2 medium red onion, very thinly sliced (about 1/3 cup)
  • 2 cups cherry tomatoes, cut in half lengthwise, divided
  • 8 ounces fingerling potatoes, sliced crosswise into 1/4-inch rounds
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas, trimmed and thinly sliced on the bias
  • 1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving
  • Extra-virgin olive oil, for drizzling

  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.

  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.