Caramelized Nectarines Over Baked Cod Recipes

Steps:

• Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
• Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.

Steps:

• Preheat oven to 450 degrees.
• Rub cod with oil.
• Place cod in a oven proof dish in one layer.
• Mix the spices and dust the cod.
• Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
• Or until until the fish reaches an internal temperature of 145 degrees.
• Meanwhile prepare nectarine.
• Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
• Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
• Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
• Plate fish and top with caramelized nectarines.

Steps:

• 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

Steps:

• If fish fillets are large, cut into serving pieces.
• Mix butter and lemon juice.
• In another bowl, mix flour, salt and white pepper.
• Dip fish into butter mixture; coat fish with flour mixture.
• Place fish in ungreased square baking dish, 8x8x2 inches.
• Pour remaining butter mixture over fish; sprinkle with paprika.
• Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.