Best Cod With Cashews Baked In Foil Envelopes Recipes
COD WITH CASHEWS BAKED IN FOIL ENVELOPES
Baking fish fillets en papillote (that is, wrapped in an envelope-like package) holds in flavor and moisture. This technique usually calls for parchment paper, and while aluminum foil doesn't look as dramatic, it is easier to use. You must rely on blind faith when cooking en papillote because it is not advisable to open the packages to check for doneness. Be sure that your oven temperature is accurate-you should have an oven thermometer anyway. For a lighter sauce, substitute 1 teaspoon of dark Asian sesame oil for each tablespoon of butter in the foil packages.
Provided by Art Smith
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat the oven to 400°F. Have ready four 12-inch squares of aluminum foil. Lightly oil the dull sides of the foil squares. Fold each square in half.
- Heat the oil in a large skillet over medium-high heat. Add the red pepper and cook, stirring often, just until it begins to soften, about 1 minute. Add the scallions, ginger, and garlic, and stir until the garlic gives off its aroma, about 30 seconds. Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil. Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
- Lightly season the cod with salt and pepper. Open a foil square and place a fillet on the bottom half. Top with one-fourth of the vegetables, 1 tablespoon soy sauce, and 1 tablespoon butter, cut into a few pieces. Sprinkle with one fourth of the chopped cashews. Fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed. Place on a large baking sheet. Repeat with the remaining fish, vegetables, soy sauce, and butter.
- Bake for 15 minutes. Remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
- To serve, place a foil packet on each dinner plate. Allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife. You can spill the contents of the package onto each plate or eat directly out of the foil. Take care: The escaping steam can be very hot!
COD BAKED IN FOIL - BITTMAN
This is from Bittman's book, The Best Recipes in the World", in which he says that in Rome, it would typically be made with bass or turbot. However, he also said it can be made with any fillet you like and chose to write up the recipe with cod. There are also variations in the notes for using some vegetables with it too, along with making it in a covered baking dish.
Provided by Debbie R.
Categories Austrian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put a baking dish in the oven and preheat it to 400 degrees.
- Take 8 sheets of foil, each about 18 inches long. Placed one piece on top of the other, making 4 packages.
- Generously rub the fish with some of the olive oil. Season with salt and pepper; put it on a piece of foil. Sprinkle with garlic and parsley (or basil). Fold the foil onto itself, crimping the edges as tightly as possible. Repeat. You can chill the packages until ready to cook, but no longer than 6 hours.
- Put the pkgs in the baking dish. Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for couple of minutes before carefully slitting open the package.
- Spoon out fish and serve with lemon.
- VARIATION 1: Add any or all of the following to each package: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
- VARIATION 2: If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware). Bake at 350 to 400 degrees until cooked through. (The point of a thin knife inserted into the thickest part meets little resistance.) It would be 10-15 minutes.
Nutrition Facts : Calories 261.6, Fat 14.7, SaturatedFat 2.1, Cholesterol 73.3, Sodium 94.6, Carbohydrate 0.5, Fiber 0.1, Protein 30.5
ROASTED COD WITH CASHEW COCONUT LIME TOPPING
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
- For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
- Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
- Serve the fish with the cashew coconut topping and lime wedges on the side.
BAKED COD IN FOIL
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
- Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
- Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 10.4 g, Cholesterol 51.9 mg, Fat 8 g, Fiber 3.3 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 146.4 mg, Sugar 4.3 g
COD BAKED IN FOIL
Steps:
- Put a baking pan in the oven and preheat it to 400°F. Take 8 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other (you will make 4 packages). Rub the fish with some of the olive oil; it should be nice and moist. Season it with salt and pepper and put it on a piece of the foil. Sprinkle with garlic and parsley and fold the foil onto itself, crimping the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you're ready to cook, no more than 6 hours later.)
- Put the packages in the baking dish and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the packages. Then spoon out the fish and serve with the lemon.
- Cod Baked in Foil with Vegetables
- Add any or all of the following to each of the packages: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced potato or onion.
- Cod Baked with Vegetables
- You don't need to make packages to produce the same flavor: Use either the original recipe or the variation and place the fish and other ingredients in a covered baking dish (Corning Ware is ideal for this). Bake at 350°F to 400°F until the fish is cooked through (the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance), 10 to 15 minutes.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
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