Baked Cod Easy baked cod with 4 ingredients: lemon, olive oil, salt and cayenne pepper. This oven baked cod fillets are moist and juicy and takes 5 mins prep time! READ: Baked Cod
via Baked Cod — Rasa Malaysia: Easy Delicious Recipes
Tag: Cod
Korean’s Braised Cod
Poached Cod In Tomato Sauce By Kitchen Stories
Ingredients
Servings: 2
| 400 g | cod fillets |
| 10 | cherry tomatoes |
| 1 | shallot |
| 1 clove | garlic |
| 2 tsp | olive oil |
| 1 tsp | tomato paste |
| 100 ml | white wine |
| 50 g | tomato purée |
| 100 g | unsalted butter |
| 1 tbsp | capers in brine |
| 1 tsp | lemon zest |
| 3 sprigs | tarragon |
| salt | |
| pepper | |
| sugar |
STEP 1 OF 3
- 10 cherry tomatoes
- 1 shallot
- 1 clove garlic
- 400 g cod fillets
- salt
- cutting board
- knife
Halve cherry tomatoes and mince shallot and garlic. Cut cod fillet into equal portions and season with salt.
STEP 2 OF 3
- 2 tsp olive oil
- 1 tsp tomato paste
- 100 ml white wine
- frying pan
- rubber spatula
Heat olive oil in a frying pan over medium heat. Add garlic and shallot and fry until translucent. Add tomato paste and cherry tomatoes and keep frying for approx. 1 – 2 min. or until the tomato paste starts to stick to the pan. Deglaze with white wine and let simmer for approx. 5 min.
STEP 3 OF 3
- 50 g tomato purée
- 100 g unsalted butter
- 1 tbsp capers in brine
- 1 tsp lemon zest
- 3 sprigs tarragon
- salt
- pepper
- sugar
Add tomato purée, butter, and capers, and season with salt, pepper, and sugar to taste. Heat over medium heat while stirring until the butter is melted and all ingredients are combined. Add cod fillets to the tomato sauce and let cook for approx. 7 – 8 min., or until easily flaked and cooked through. Serve with fresh lemon zest and tarragon. Enjoy!
Source 🙂
https://www.kitchenstories.com/en/recipes/poached-cod-in-tomato-sauce
Cod with Pancetta, Artichokes, and Olives By Christine Burns Rudalevige, Fine Cooking
Ingredients
- 4 6-oz. pieces fresh cod loin fillet
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 tsp. fresh thyme leaves
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 1 15-oz. can diced fire-roasted tomatoes in juice
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup large green olives, such as Castelvetrano, pitted and halved
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