Best Cod With Chanterelles And Parsley Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK COD WITH CHANTERELLE RAGOUT



Black Cod with Chanterelle Ragout image

Provided by Cathy Whims

Categories     Fish     Mushroom     Bake     Low Cal     Dinner     Cod     Family Reunion     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
  • Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

COD WITH CHANTERELLES AND PARSLEY SAUCE



Cod With Chanterelles and Parsley Sauce image

Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L'Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
6 to 8 ounces chanterelles, cleaned and coarsely chopped
1 to 2 garlic cloves (to taste), minced
Salt
Freshly ground pepper
1/4 cup dry white wine
1/2 teaspoon finely chopped or grated lemon zest
1 1/2 pounds Alaskan cod, halibut or sea bass fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1/4 cup dry white wine
Lemon juice, to taste
1 1/3 cups, tightly packed, flat-leaf parsley leaves
1/4 cup extra virgin olive oil
Salt
Freshly ground pepper
Juices from cooked fish, as needed

Steps:

  • Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
  • Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
  • While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
  • When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
  • Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.

LEMON-PARSLEY BAKED COD



Lemon-Parsley Baked Cod image

After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess., Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon zest; sprinkle over fish.

Nutrition Facts : Calories 232 calories, Fat 10g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 477mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

POACHED COD WITH PARSLEY SAUCE



Poached Cod with Parsley Sauce image

Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter
1 strip lemon peel (3 inches)
2 tablespoons all-purpose flour
1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons)
1/2 cup whole milk
4 cod fillets (5 ounces each), skinned
1/2 cup homemade or store-bought fish or vegetable stock
Coarse salt
3/4 cup finely chopped fresh flat-leaf parsley, plus sprigs for garnish
2 tablespoons finely chopped fresh chives

Steps:

  • Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
  • Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
  • Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.

Nutrition Facts : Calories 214 g, Cholesterol 72 g, Fat 8 g, Fiber 1 g, Protein 28 g, Sodium 713 g

COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS



Cod with lemon & parsley crust & summer greens image

Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

1 thick slice stale bread , crusts removed
large bunch parsley
zest and juice from 1 lemon
1 tbsp olive oil
2 cod fillets, about 175g/6oz each
260g pack prepared veg, such as pea & runner beans or a pea, leek & spinach medley
1 tsp wholegrain mustard

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
  • Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.

Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium

POACHED COD WITH LEMON-PARSLEY SAUCE



Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

  • Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
  • At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
  • Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
  • Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

COD WITH PARSLEY SAUCE



Cod With Parsley Sauce image

A WW recipe with my changes - still only 4 points. Try with Basil or Tarragon instead of Parsley for a change

Provided by Shahana

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup skim milk
2 cod fish fillets
2 teaspoons margarine
1 1/2 tablespoons all-purpose flour
2 tablespoons chicken broth
1 tablespoon parsley, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat milk in skillet; add cod fillets, cover and poach 4 - 5 minutes.
  • Using a slotted spoon transfer to a serving platter and keep warm RESERVE MILK.
  • In saucepan, melt margarine; add flour and cook over low heat 2 minutes until bubbly.
  • Remove form heat; whisk in hot milk and chicken broth; add parsley, salt and pepper.
  • Return to low heat and cook, stirring constantly about 3 minutes until sauce thickens.
  • Pour over fish; garnish with parsley sprigs, if desired.

Nutrition Facts : Calories 272.2, Fat 5.6, SaturatedFat 1.1, Cholesterol 100.6, Sodium 397.7, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 44.6

Related Topics