BAKED COD FILLETS
Add bold flavors to the table with Baked Cod Fillets. Baked Cod Fillets are flawlessly flaky and get a flavor boost from tomatoes and green chilies.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- Pour dressing into 8- or 9-inch square baking dish.
- Place fish over dressing; top with tomatoes and cheese.
- Bake 10 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.6412 g, Sugar 0 g, Protein 23 g
BAKED COD FISH FILLETS FLORENTINE-STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
- Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
- Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
- With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
- Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
- Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
- Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 16 grams, Sodium 1055 milligrams, Sugar 6 grams, TransFat 1 gram
SPICY BAKED COD FILLETS
Cod fillets are marinated in a blend of yogurt and spices then oven baked. This is a rich Indian delicacy that will definitely win your hearts. Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup.
Provided by kanthi sharma
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 5
Number Of Ingredients 20
Steps:
- Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
- Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
- Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
- Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 11.2 g, Cholesterol 104.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 2.5 g, Sodium 729.3 mg, Sugar 2.7 g
HEART-HEALTHY BAKED COD FILLETS
Adapted from Kittencal's "Crispy Oven-Fried Cod Fish" #155754, this outstanding fish dish will become a fast favorite in your house, too. Even my pickiest eaters were coming back for 2nds, 3rds, 4ths... :-)
Provided by Heather3271
Categories Lunch/Snacks
Time 42m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Partially thaw cod fillets in refrigerator. Fish is ready to be prepared when it is just beginning to soften. (Times will vary.).
- Preheat oven to 475 degrees F. Place oven rack at second-lowest setting. Line baking sheet with Reynolds Release Foil and brush foil lightly with canola oil (to prevent sticking and crisp fish).
- Rinse fish under cold water. With a very sharp knife, slice each fillet horizontally.
- In a shallow bowl, blend egg whites and milk.
- In a gallon-sized Ziploc bag, combine fish fry mix and flour.
- Place one fillet into Ziploc bag, close tightly, and shake carefully to coat; coat well. Reach into bag and pick up fillet. While still inside bag, shake fillet gently to remove any excess.
- Place fillet into egg mixture, coating well. Remove from egg mixture, shaking gently to remove any excess.
- Return fillet to Ziploc bag; seal tightly. Shake bag again to coat; coat well. Remove fillet from bag, making sure to remove any excess. Place onto baking sheet.
- Repeat for each fillet.
- Bake fillets for 6 minutes; turn over carefully. Bake another 6 minutes and remove from oven.
- Serve alone, on a good bun, or in your favorite wrap with lots of fresh veggies and low-fat condiments.
- (My kids absolutely devoured these in lettuce wraps!).
Nutrition Facts : Calories 138.1, Fat 2.9, SaturatedFat 0.3, Cholesterol 49.3, Sodium 89.8, Carbohydrate 3.9, Fiber 0.1, Sugar 0.6, Protein 22.7
BAKED COD OR OTHER FILLETS WITH DRIED MUSHROOM SAUCE
Remember fish dishes baked with canned cream of mushroom soup? This is the original, and you may not believe how good it is. Never buy dried porcini in the tiny packages sold at stores. A package should contain at least an ounce, and the mushrooms should look like mushrooms, not powder. Given that you can buy a pound of dried porcini for as little as $25 (look on the Internet), you should expect to pay no more than $5 for an ounce. Serve this with buttered rice or noodles.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Soak the mushrooms in the stock until softened, about 10 minutes. Trim any hard parts and chop roughly. Pour the soaking liquid through a cheesecloth-lined strainer.
- Use about half the butter to grease a baking dish just large enough to hold the fish. Add the shallot, then the fish; sprinkle the fish with salt and pepper. Cover lightly with foil and bake for about 5 minutes.
- Meanwhile, combine the mushrooms, sour cream, and enough of the soaking liquid to make a thin sauce. Pour this over and around the fish, re-cover the pan, and continue to bake until the fish is done (a thin-bladed knife inserted into its center will meet little resistance), 5 to 10 minutes more. Serve hot.
SPICY BAKED COD FILLETS
Steps:
- 1. Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour. 2. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer. 3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes. 4. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.
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