Best Cod Fillets With An Asian Lemon Curd Glaze Recipes

COD FILLETS IN SAVORY LEMON SAUCE

Cod Fillets in Savory Lemon Sauce image

Sauteed cod fillets simmer quickly in a tangy lemon cream sauce featuring Campbell's Condensed Cream of Shrimp Soup. Serve with basmati rice and a green salad and you'll have a figure friendly and delicious meal. WW 4 points. This was adapted from a chicken recipe but worked very well with the cod fillets.

Provided by Cucina Casalingo

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil cooking spray
4 (6 ounce) cod fish fillets
1 (10 3/4 ounce) can Campbell's cream of shrimp soup
1/2 cup water
1/4 cup chopped red peppers or 1/4 cup green pepper
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon paprika
4 lemon slices

Steps:

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
Add the cod fillets and cook 3 - 4 minutes on both sides.
Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil.
Reduce the heat to low.
Gently simmer for 5 minutes or until the cod is cooked through.
Top with the lemon slices.

Nutrition Facts : Calories 203.1, Fat 4.5, SaturatedFat 2.2, Cholesterol 83.7, Sodium 691.6, Carbohydrate 6.9, Fiber 0.8, Sugar 0.7, Protein 32.5

COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA

Cod Fillets With Orange and Cracked Green Olive Salsa image

This is exquisitely delicious! Based on a recipe from Diane Kochilas' Against the Grain cookbook. She says, "Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails." Cooking time includes the 1 hour the salsa chills in the 'fridge.

Provided by mersaydees

Categories Moroccan

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 small navel orange
4 plum tomatoes, fresh, peeled, seeded, and chopped
2 tablespoons fresh orange juice
1/3 cup red onion, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 cup green olives, pitted Greek, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon sweet Hungarian paprika
1 tablespoon capers, drained and finely chopped
2 teaspoons fresh marjoram or 2 teaspoons oregano
4 other white-fleshed fish fillets such as halibut fillets or 4 perch fillets
salt & freshly ground black pepper
2 teaspoons lemon zest, finely chopped
2 teaspoons orange zest, finely chopped
2 tablespoons extra virgin olive oil

Steps:

Salsa:.
Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
Fish:.
Preheat the oven to 375 degrees F.
Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
Season the fish on both sides with salt and pepper to taste.
Place fish in the pan.
Sprinkle the fish with the lemon and orange zests.
Drizzle olive oil over the fish.
Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
Remove to a platter, spoon salsa and any pan juices over, and serve.

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