| |
| Lemon Baked Cod |
1/4 c. butter, melted
1/4 c. flour
1/8 tsp. white pepper
Paprika
1 lb. cod fillets
2 tbsp. lemon juice
1/2 tsp. salt |
Cut fish fillets into serving pieces. Mix butter and lemon juice. In another bowl, mix flour, salt and pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8 x 8 x 2 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. |
| Cod Cakes with Chipotle Cream |
1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod,
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoon olive oil |
Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
|
Chipotle Cream:
1/2 cup light sour cream
1 canned chipotle chili, minced
2 tablespoons lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon sugar
1/4 teaspoon salt |
| Combine all ingredients in a small bowl. |
| Baked Cod Steaks |
6 cod steaks
Salt and pepper
1/2 c. melted butter
2 tbsp. lemon juice
1 onion, minced
2 garlic cloves, minced
2 c. cranberry sauce
Parsley sprigs
Lemon wedges |
Preheat oven to 350 degrees F. Sprinkle both sides of cod with salt and pepper. Place steaks in a single layer in a buttered and foil lined shallow baking dish.
Mix melted butter, lemon juice, onion and garlic and cook over gentle heat until onion is golden. Pour mixture over cod steaks. Bake for 30 minutes, or until fish flakes easily when tested with a fork.
Add cranberry sauce and simmer until bubbly. Simmer for another 5 minutes, then serve cod steaks with sauce spooned over. Garnish with parsley sprigs and lemon wedges. Serves 6. |
| Fantastic Fish Pie |
6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Some butter
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
juice of 1 lemon
1 heaped teaspoon Dijon mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
|
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs (in the shell) to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of butter, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish (spread it flat and simple or do it peaked and fancy - it's up to you). Bake it in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens (the English eat this with baked beans and tomato ketchup). |
|
|
Seafood
Categories:
Clams
Cod
Crab
Cusk
Hake
Haddock
Halibut
Lobster
Mussels
Oysters
Salmon
Scallops
Seafood
Medleys
Shrimp
(Classic)
Shrimp
(Maine)
Swordfish
Gilmore
Home
|
|
