Baked Portuguese Cod With Sweetcorn Mash Recipe 55

Steps:

• Preheat the oven to 375F or 190C and grease an ovenproof dish.
• Sprinkle the cod with salt, pepper and garlic powder then set aside.
• Fry the onion, garlic and pepper in a pan to soften. Add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened. Taste and add salt and pepper if required.
• Put your cod in the dish, pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked. Sprinkle the parsley over and serve.

Steps:

• Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
• Bake in preheated oven for 45 minutes, or until potatoes are tender.

Steps:

• A day or two before making the fish cakes, put the cod to soak in cold water. Change the water four or five times during this period.
• Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 minutes or until cod is soft.
• While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and milk.
• When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, pepper, egg yolks, and the port. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
• Heat the oil in a deep fryer or heavy deep pot to 375 degrees F.
• Take a lump of the mixture, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry, in small batches, until crisp and brown all over. Drain on paper towels and serve hot.

Steps:

• 1) Preheat oven to 190 degrees C. 2) To make the mash, boil potatoes and mash with the milk. Stir in the sweetcorn and season with salt and pepper. Transfer to a serving dish and keep warm. 3) Cook the tomatoes, onion and garlic in cooking spray until soft but not brown. Add the lemon juice. 4) Spoon a little of the mixture into an ovenproof dish and lay the cod on top. Season them with salt and pepper and spoon on the remaining sauce. Cover with a lid or foil and bake for 20-25 minutes or until fish is cooked. 5) Serve the fish sprinkled with parsley on a bed of sweetcorn mash, accompanied by green beans or other green vegetable.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.
• Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.
• Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.
• Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.