Best Bedded Smoked Cod And Calamari Recipes

BEDDED SMOKED COD AND CALAMARI

Steps:

• Place milk shallots and water into frying pan bring to the boil. Add cod for 5 minutes then remove it. Take milk off the stove and stirring constantly add cheese, then peppers. Simmer off the stove. Replace cod to continue cooking slowly.
• Prepare asparagus by bending the stem and where it snaps discard the bottom bit (too woody).
• In a small saucepan boil water then add asparagus and sea salt.
• Boil for only 2 minutes then remove from water.
• Prepare lettuce by shredding it.
• Cut small tomatoes into 4 pieces.
• Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes.
• Presentation: Place shredded lettuce on large plate first.
• Then criss cross asparagus on top, spears out.
• Place smoked cod on top of asparagus.
• Then layer calamari over fish in a line.
• Pour about 2-3 tablespoons of cheese sauce over whole meal.
• Cracked pepper and salt if desired over that.
• For personal interest this recipe has 9g carbs in it.

TRISHIE'S CEDAR PLANK COD

Steps:

• Soak the cedar plank in water for at least 3 hours.
• Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes.
• Preheat an outdoor grill for medium-low heat.
• Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.