COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness." Don't know how to prepare artichokes? April Bloomfield shows you in this video.
Provided by The New York Times
Categories dinner, lunch, vegetables, side dish
Time 50m
Yield 4 to 6 servings as a side
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
- Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 14 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 3 grams
ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES
The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
- Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
- Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.
COD WITH ARTICHOKES & CAPERS IN WHITE WINE
Categories Fish Sauté Quick & Easy
Yield 2-4 DEPENDING ON SIZE OF COD FILLETS
Number Of Ingredients 9
Steps:
- MAKE SURE COD FILLETS ARE THOUROUGHLY DRIED, DIP EACH FILLET IN FLOUR THEN IN EGG WASH, THEN CORN MEAL. IN NON-STICK SKILLET PUT 2 TBSP OLIVE OIL & MINCED GARLIC. TURN BURNER TO MEDIUM HIGH HEAT. WHEN OIL IS HEATED PLACE COD FILLETS IN OIL, FRY UNTIL GOLDEN BROWN. (ABOUT 3 MIN. PER SIDE)REMOVE FROM PAN AND PLACE IN OVEN ON OVEN SAFE PLATE TO KEEP WARM. ADD REMAIN INGRED. SAUTE FOR 3-5 MIN. POUR OVER COD FILLETS AND SERVE. UMM, UMM, GOOD!!!
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