Tag Archives: cod

Lemon Roasted Cod over Garlicky Kale

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love serving fresh fish for dinner. Not only is it incredibly healthy but it cooks quickly, making it the perfect weekend night meal. For me, the simpler the fish the better as a good fish doesn’t require a lot of additional seasonings or sauces. And this Cod dish doesn’t get much simpler; all it takes is a dash of salt and pepper and a bit of lemon juice and it is perfect.

I like to serve the Cod on top of a bed of garlicky kale. The strong and earthy flavors of the kale contrast nicely with the fish and provide for a satisfying meal. Cook the kale while the fish is roasting and you will have dinner on the table in less than half an hour.

LEMON ROASTED COD OVER GARLICKY KALE

For the Cod:

4 4 ounce cod filets

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 slices lemon

  • Preheat the oven to 375 degrees.
  • Line a rimmed baking sheet with aluminum foil and coat lightly with non-stick cooking spray.
  • Place the Cod filets on the baking sheet and sprinkle the salt and pepper over the tops of each filet.
  • Place one lemon slice on top of each filet.
  • Bake, uncovered, for 20 minutes or until the fish flakes easily with a fork. Cooking time will depend upon the thickness of the filets.

For the kale:

2 tablespoons olive oil

4 cloves garlic, minced

6 cups kale, rinsed, dried and coarsely chopped

1/2 teaspoon salt

  • Heat the olive oil in a large skillet.
  • When it shimmers, add the garlic and saute until fragrant, about 1 minute.
  • Add the kale and cook, tossing regularly, until the kale has wilted and is bright green.
  • Sprinkle with salt.

Serves 4

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Sauteed Cod w/ Warm Fennel-Pepper Slaw

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Fresh fish is a wonderfully fast dinner option. On Fridays my local farmer’s market features several fish vendors who bring in their catch from the North Sea. Some mornings there are so many options that is can be overwhelming but I am gradually becoming more comfortable with recognizing the fish and as well as their French names. Cod, however, is a fish that I am quite familiar with and one that my entire family will eat since its firm white flesh isn’t “fishy”. This is a one-pan dish with the Cod being sauteed on top of the fennel and pepper slaw, ingredients that I was also able to pick up at the morning market.

SAUTEED COD w/ WARM FENNEL-PEPPER SLAW

2 4-ounce cod filets, or other firm white fish

2 tablespoons olive oil

1 fennel bulb, cored and thinly sliced, fronds reserved

1 small shallot, diced

1 red bell pepper, cored, seeded and sliced into strips

1 yellow bell pepper, cored, seeded and sliced into strips

2 tablespoons Pernod

Salt & pepper

  • Season the cod on both sides with the salt and pepper then set aside on a plate.
  • Heat the oil in a large skillet set over medium-high heat.
  • When the oil shimmers, add in the fennel, shallot and both peppers.
  • Cook for 2 minutes then stir in the Pernod.
  • Push the vegetables to the side of the skillet creating an open space for the Cod.
  • Add the Cod to the pan and cook without disturbing for 4 to 5 minutes or until the fish begins to flake.
  • Flip the fish over and cook for another 2 to 3 minutes, until the fish is firm.
  • Divide the fennel and pepper mixture amongst two plates.
  • Place the Cod on top of the vegetables then sprinkle with the reserved fennel fronds.
  • Serve immediately.

Serves 2

Coconut Red Curried Cod

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

If you like curry this dish is for you. First, it cooks up fast. Start a pot of rice before you begin chopping your scallions and garlic and in less than half an hour you’ll have dinner on the table. I used cod since its mild firm white flesh cooks up fast and holds together well but you could easily substitute another white fish or even shrimp. Add some crusty bread to sop up the tasty coconut milk sauce and a crisp white wine and your Friday night dinner is complete. Enjoy!

COCONUT RED CURREID COD

1 tablespoon canola oil

8 scallions, whites and greens separated, chopped

2 tablespoons Thai red curry paste

4 cloves garlic, minced

Pinch of salt

1 lb cod or other firm white fish, cut into bite sized pieces

1 8-ounce can coconut milk

2 teaspoons fish sauce

1/4 cup fresh cilantro, chopped

Juice of 1 lime

  • In a large nonstick skillet set over medium-high heat, heat the oil until shimmering.
  • Add the scallion whites and red curry paste then sauté one minute.
  • Add the garlic and salt and cook about 2-3 minutes.
  • Gently stir in the cod and stir to coat.
  • Add the coconut milk and fish sauce and mix well.
  • Simmer about 4-5 minutes, until the cod is cooked through.
  • Remove from heat, stir in the lime juice, cilantro, and scallion greens.
  • Serve over rice.

Serves 4

Asian Steamed Cod w/ Ginger-Soy Soba Noodles

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I recently rediscovered my bamboo basket steamer, an item that we had been gifted with when we got married but I have rarely used.  I forget how easy and healthy steaming food can be.  With no added fats or oils steaming is a dieter’s delight.  The key to good results is starting with a quality protein and to use a flavorful steaming broth since (in this case) the fish readily absorbs the flavors of whatever it is sitting over.  A bland broth will result in flavorless results.  For this recipe the combination of soy sauce, ginger, and garlic produces tasty results.  As the broth simmers the sauce reduces so you can spoon a small amount over the fish when you serve it to heighten its flavor.

The noodles cook while the fish is steaming so add a vegetable and you have a well-balanced dinner in less than half an hour.

ASIAN STEAMED COD w/ GINGER-SOY SOBA NOODLES

For the noodles:

6 ounces soba noodles or other Japanese-style noodle

3 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons grated fresh ginger

2 cloves garlic, minced

2 green onions, thinly sliced

  • Fill a large pot with water and bring to a boil.
  • Add the soba noodles and cook 2-3 minutes or until the pasta is done to your preference.
  • Drain the pasta, reserving 1/2 cup of the water.
  • Add the sesame oil to the pot; add the ginger, garlic, and green onion.  Saute one minute.
  • Return the noodles to the pot, add the soy sauce and toss to coat.  If the noodles are sticky, add in the reserved pasta water in 1 tablespoon increments.

For the cod:

4 cod filets or other firm white fish

1/2 cup water

1/2 cup lower sodium soy sauce

1/4 rice vinegar

4 cloves garlic, sliced

3 pieces of fresh ginger

1/4 teaspoon red pepper flakes

2 green onion, sliced

Salt & pepper

1 tablespoon sesame seeds

  • Coat a bamboo steamer with cooking spray.
  • In a shallow saucepan in which the steamer can fit snuggly, add the water, soy sauce, rice vinegar, garlic, ginger, red pepper flakes and green onions.  Bring to a boil then reduce the heat so that the liquid  remains at a simmer.
  • Sprinkle the cod filets with salt and pepper and place in the basket of the steamer.  If you have a smaller steamer you will need to put two filets in each basket.
  • Place the basket over the simmering liquid and steam for 8-10 minutes.  If you have a tiered basket switch the top and bottom baskets half way through cooking so that the filets cook steam evenly.
  • Divide the fish between four plates, spoon some of the steaming sauce over the fish and sprinkle with the sesame seeds.  Serve with the ginger-soy noodles.

Cod in Crazy Water over Smashed Dijon Potatoes

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I came across these recipes from Cuisine at Home Magazine while I was looking for new fish dishes.  I had read about poaching fish and had enjoyed it when others have made it  but I had never attempted it myself.  Somehow I just feared either under cooking the fish or even worse, overcooking it and ending up with it being too dry and tough.  Besides, it is only recently that I even have a receptive fish eating audience at home to test these dishes on.  Bu these times they are a changing………..

With tomatoes, olives, capers, and fennel, I was intrigued by the flavor profile of this dish but given Glenn’s dislike of these briny Mediterranean flavors, combined with his recently acquired desire to even try fish, I was hesitant to try it.  However, fortified with the urge to try something new I decided to give it a go.  And I’m so glad I did.  Not only was the fish fork tender but the Dijon infused potatoes provided the perfect bed for absorbing the flavorful juice or “crazy water”.  And the entire meal came together in less than 40 minutes making it a perfect weeknight dinner.

Oh, and Glenn like it too, declaring it a keeper.

COD IN CRAZY WATER OVER SMASHED DIJON POTATOES

For the fish:

1/2 cup diced carrot

1/2 cup diced fennel bulb

1 Tablespoon minced garlic

2 Tablespoons olive oil

1- 14.5 ounce can diced tomatoes in juice

1 cup water

1/2 cup dry white wine

1/4 cup whole black olives

2 Tablespoons capers, rinsed

1 Tablespoon minced lemon zest

1 Tablespoon fresh lemon juice

1/2 Teaspoon kosher salt

1/2 Teaspoon red pepper flakes

4- 6 ounce cod fillets (or one per person)

Chopped fennel fronds

  • Cook the carrot, fennel, and garlic in the olive oil in a saute pan over medium heat until browned, about 5 minutes.
  • Add the tomatoes, water, wine, olives, capers, zest, lemon juice, salt, and pepper flakes; simmer until reduced by half, about 10 minutes.
  • Add the cod to the pan, and poach over low heat until firm, 8-10 minutes.  
  • Transfer the cod to shallow serving bowls filled with a bed of potatoes.
  • Pour crazy water over each serving and garnish with fennel fronds.

 

For the Potatoes:

1 pound red-skinned potatoes, cubed

2 Tablespoons olive oil

1 Tablespoon grated Parmesan

1/2 Teaspoon kosher salt

  • Cook potatoes in a pot of boiling water until fork tender, 12 minutes.
  • Drain the potatoes and return to the pot.  Cook potatoes over medium heat, stirring, to remove the excess moisture, 1 minute.
  • Crush the potatoes with a potato mashers.
  • Stir in oil, Dijon, Parmesan, and salt until combined.
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