Best Roasted Cod On Large Garlic Croutons Recipes

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

SALT CURED COD AND ROASTED GARLIC CROUTONS



Salt Cured Cod and Roasted Garlic Croutons image

For something tasty and nutrient-filled, try Chuck Hughes' decadent salt cured cod with roasted garlic croutons.

Provided by Chuck Hughes

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 pounds/1kg center-cut skinless cod fillet, bones removed
2 bunches fresh dill, chopped, plus an extra handful
1/2 cup/125ml coarse salt
1/4 cup/60ml brown sugar
1 tablespoon/15ml plus 1 teaspoon/5ml black peppercorns, crushed
6 cups milk (1 1/2 liters)
2 shallots, quartered
1 head garlic, plus 1 smashed garlic clove
1/3 cup/80ml plus 1 tablespoon/15ml extra-virgin olive oil
Salt and freshly ground black pepper
A handful chopped fresh chives
A handful chopped fresh dill
A handful chopped fresh parsley
1/4 cup/60ml olive oil
2 cloves garlic, smashed
4 slices country bread
Salt and freshly ground black pepper
Lemon wedges, for serving

Steps:

  • For the cod and roasted garlic spread: Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour.
  • Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes.
  • Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve.
  • For the croutons: Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper.
  • To serve, spread the cod mixture on the toast. Serve with lemon wedges.

SHEET PAN ROASTED COD



Sheet Pan Roasted Cod image

Bright, light, and easy is the name of the game with Mary Berg's simple one-pan fish dinner featuring roasted cod made with broccolini, tomatoes, sourdough loaf and feta cheese.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1/4 cup olive oil
2 garlic cloves, minced or grated
1/2 teaspoon crushed red pepper flakes
1 lemon
2 cups cherry tomatoes
2 shallots, peeled and halved lengthwise
2 small bunches broccolini
1/4 stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
Kosher salt
Freshly ground black pepper
100 grams (3 1/2 ounces) feta cheese
400 grams (14 ounces) cod loin
Fresh basil and parsley, for garnish
1/2 head radicchio, roughly torn
2 teaspoons extra virgin olive oil

Steps:

  • Preheat your oven to 400 degrees F (200 degrees C).
  • In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
  • Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
  • Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
  • Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
  • Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

OVEN-ROASTED COD CRUSTED WITH HERBS



Oven-Roasted Cod Crusted with Herbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Related Topics