Best Cod In Creamy Al Ajillo Sauce Recipes

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BAKED COD IN CREAM SAUCE



Baked Cod in Cream Sauce image

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

6 cod fillets
1 tsp. kosher salt (or to taste)
4 Tbsp. butter (melted)
2 cloves garlic (minced)
1/2 c. breadcrumbs (seasoned)
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream ((or half and half))
1 c. milk
3 Tbsp Parmesan cheese (grated)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Preheat oven to 400-degrees.
  • Prepare cream sauce (see instructions below) and set aside, keeping warm.
  • Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
  • Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
  • Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
  • Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
  • Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
  • When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
  • Keep a CLOSE eye on it to make sure it doesn't start to burn.
  • Remove from oven and serve with potatoes, rice, or vegetables.

Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

LEMON BUTTER BAKED COD RECIPE - (3.9/5)



Lemon Butter Baked Cod Recipe - (3.9/5) image

Provided by Thom7747

Number Of Ingredients 6

2 pounds cod fillet, or any white fish
1/4 cup butter or margarine
2 tablespoons lemon juice
1/4 cup all purpose flour
Dash paprika, to taste
Salt and pepper, to taste

Steps:

  • Cut fillets into serving sizes. Melt butter in sauce pan or microwave. Add lemon juice to melted butter. In another dish, mix together flour, salt & pepper. Dip fish into butter/lemon mix, then lightly coat with the flour mixture, coating well on all sides. Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika. Bake, uncovered in 350°F oven for 25-30 minutes. Fish should flake easily with a fork. Garnish with parsley and lemon wedges.

PAN-FRIED COD RECIPE - (3.8/5)



Pan-Fried Cod Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 7

1 1/2 lb cod fillets
1/4 cup flour
1 egg, beaten
1 cup panko bread crumbs
1/4 cup canola oil
Salt and pepper to taste
Lemon, optional

Steps:

  • Preheat large sauté pan on medium. Dip fish in flour (coating both sides), then dip into egg mixture (allowing excess to drip off), and coat with panko. Place oil in pan, then add fish; cook 4-5 minutes on each side or until crust is golden and flesh is flaky. Drain on paper towel and season with salt and pepper. Serve with lemon, if desired. Other Preparation Methods Sauté: Preheat large sauté pan on medium. Place 2 tablespoons garlic herb butter in pan, then add fish; cook 2-3 minutes on each side or until opaque and separates easily. Squeeze lemon juice over fish. Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in foil pouch with 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/2 cup diced tomatoes. Bake 8-10 minutes or until opaque and separates easily.

CRUNCHY OVEN-FRIED FISH RECIPE - (4.2/5)



Crunchy Oven-Fried Fish Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 12

4 large slices white sandwich bread , torn into 1-inch pieces
2 tablespoons unsalted butter , melted
2 tablespoons minced fresh parsley leaves
1 small shallot , minced (about 2 tablespoons)
1/4 cup plus 5 tablespoons unbleached all-purpose flour
2 large eggs
2 teaspoons prepared horseradish (optional)
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
Lemon wedges

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)



Sautéed Cod with Pea Cream Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 9

2.5-pound boneless, skinless cod fillets, cut into 2-inch chunks
1 tablespoon mustard seeds, lightly crushed
4 tablespoons unsalted butter
2 shallots, finely chopped
3 1/2 cups fresh or frozen, thawed peas
Kosher salt and freshly ground black pepper to taste
2/3 cup half-and-half
2 tablespoons olive oil
roughly chopped fresh dill, to garnish

Steps:

  • Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.

SOY-GLAZED BLACK COD RECIPE - (4.5/5)



Soy-Glazed Black Cod Recipe - (4.5/5) image

Provided by sidecars

Number Of Ingredients 15

4 black cod fillets, each about 3 oz.
3 Tbs. soy sauce
2 Tbs. honey
1 Tbs. rice vinegar
1 Tbs. mirin
1 Tbs. sesame oil
Juice of 1 lime
1/2 oz. ginger, peeled and grated
2 garlic cloves, minced
1/4 tsp. red pepper flakes
4 green onions, white and light green portions, thinly sliced
12 oz. bok choy, quartered lengthwise
8 oz. shiitake mushrooms, stemmed and thinly sliced
2 Tbs. vegetable oil
3 cups cooked white rice

Steps:

  • Place the cod in a single layer in a baking dish. In a bowl, whisk together the soy sauce, honey, vinegar, mirin, sesame oil, lime juice, ginger, garlic, red pepper flakes and half of the green onions. Pour over the cod, ensuring that the fillets are evenly coated. Marinate at room temperature for at least 15 minutes or up to 30 minutes. Alternatively, refrigerate for up to 8 hours. Position a rack in the lower rung of a Cuisinart steam oven. Remove the cod from the marinade, reserving the marinade. Lay the fillets in the baking tray of the steam oven and nestle the bok choy in between. Pour the marinade over the top. In a bowl, stir together the mushrooms, vegetable oil and the remaining green onions. Sprinkle on top of the fish and bok choy. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 450°F according to the manufacturer's instructions. Bake until the cod is opaque and cooked through, about 6 minutes. Using a spatula, transfer the cod to a warmed platter and cover with aluminum foil. Return the bok choy and mushrooms to the oven and turn the oven to the broil setting at 500°F. Broil until the bok choy is lightly browned on top and the mushrooms are crispy, 2 to 4 minutes. Transfer the bok choy and mushrooms to the platter with the cod. Serve immediately with rice. Serves 4. Williams-Sonoma Kitchen

COD IN CREAMY AL AJILLO SAUCE RECIPE - (4.3/5)



Cod in Creamy al Ajillo Sauce Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 9

1 lb cod fillets, seasoned with a sprinkling of salt and pepper
3 tbsp extra virgin olive oil
1 tbsp butter
1/2 cup onion, finely diced
4 cloves garlic, minced
1 bay leaf
1/4 cup parsley, finely chopped
1/2 cup sherry or white wine
1/4 cup heavy cream

Steps:

  • You will need to use a saute pan with a lid. On medium-high, heat the olive oil and butter until melted, then add the onions. Cook onions until translucent before adding the garlic, bay leaf and parsley, cook for 2 or 3 more minutes. Bring the temperature to high and add the sherry, stirring constantly and allowing the alcohol to cook down. Add the fillets, giving them a turn to make sure both sides enjoy the sauciness. Allow them to cook for about 2 minutes per side (this may vary depending on thickness). Add the cream and swirl the pan around to distribute the cream evenly. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the fish. Serve it over white rice or with steamed veggies.

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