COD AND ASPARAGUS BAKE
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
COD WITH ASPARAGUS & SHALLOTS
When you let the lemon juice reduce, you are left with golden fillets that are snow white on the inside.
Provided by Tina Lynn
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Parboil (approx 3 minutes) asparagus in 1 cup water.
- Discard water, set asparagus aside.
- Sear shallots in olive oil set aside.
- Sear fillets in same pan of olive oil 2 minutes each side.
- Add juice, dill, pepper, asparagus, and garlic.
- Allow to reduce slightly.
- Add remaining water.
- Cover and cook over medium heat 8 minutes.
- Turn fillets allow to cook another 4 minutes.
- May I suggest serving with brown rice.
Nutrition Facts : Calories 630, Fat 9.1, SaturatedFat 1.6, Cholesterol 244.4, Sodium 362.3, Carbohydrate 27, Fiber 6.7, Sugar 4.9, Protein 110.4
BASS SATAY WITH ASPARAGUS
Steps:
- Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)
BAKED COD PICCATA WITH ASPARAGUS
It takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it's baking, I throw together a quick salad. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers., Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SAUTEED COD WITH ASPARAGUS SAUCE AND FENNEL
Categories Fish Vegetable Sauté Low Carb Quick & Easy Cod Asparagus Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cut asparagus tips into 2-inch-long pieces; set aside. Peel asparagus stalks. Cut stalks into 1-inch pieces. Cook stalks in large saucepan of boiling slightly salted water until very tender, about 10 minutes. Using slotted spoon, transfer stalks to blender. Add 3/4 cup cooking liquid to blender. Blend until very smooth, adding more cooking liquid to thin sauce. Blend 2 tablespoons butter into sauce. Season with salt and pepper. (Sauce can be made 8 hours ahead. Cover and refrigerate.)
- Transfer sauce to medium saucepan. Bring sauce to simmer. Remove from heat. Cover to keep warm. Cook asparagus tips in boiling salted water until crisp-tender, about 4 minutes. Drain.
- Sprinkle fish with salt and pepper. Melt 2 tablespoons butter in each of 2 heavy large skillets over medium-high heat. Add 3 fish fillets to each skillet and cook until golden and opaque in center, about 4 minutes per side.
- Spoon warm sauce onto plates. Top with fish. Garnish with asparagus tips. Sprinkle with fennel seeds and serve.
BASS SATAY WITH ASPARAGUS
Steps:
- Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
- Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
- Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
- Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)
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