Cod Baked On A Bed Of Salsa And Spinach Recipe 4

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Steps:

• Heat the oven to 450*. Coat an 8-inch square or other small glass baking dish with cooking spray. In a large skillet over medium-low, heat the oil. Add the garlic, and stir until it begins to color, about 1 minute. Add the spinach, a handful at a time, and cook until it is all wilted. Stir in the salsa, then remove from the heat. Arrange half the spinach mixture in a layer over the bottom of the prepared baking dish. Arrange the fish in a single layer over it. Season with pepper. Spread the remaining greens mixture over the fish, then sprinkle with feta cheese. Bake for 20 minutes, or until the fish is opaque at the center. Serve with some of the pan juices over each portion.

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.

Steps:

• 1. Add cod marinade ingredients in a large bowl. Stir well. Place the cod fillets in and cover the bowl with a plastic wrap. Marinate the fillets for 30 minutes, turning them on their sides halfway through for an even marinade. 2. Preheat oven at 160C. Place fillets (skin side down) on a tray laid with foil. Bake for 20 minutes on one side and 10 minutes on the other till cooked. Gently remove the skin from the cod using a pair of tongs when it is flipped to the other side. The marinade can be used as a sauce. Simply remove the ginger slices and reduce it over heat to achieve a thicker consistency. 3. In the meantime, stir-fry the mushrooms. Heat the pan and add in a little vegetable oil. Fry minced garlic till aromatic and add in the mushrooms. 4. Season mushroom with oyster sauce and sugar. Stir well. Mushrooms will start releasing water. Turn the heat up and stir-fry till liquid is reduced. Lastly, stir in sesame oil and remove it from the heat. 5. Bring a pot of water to boil and prepare a large bowl of cold water. Quickly add in all the spinach in boiling water and cook it for 30 seconds. Turn off the heat, drain immediately and soak them in cold water for about 1 minute. Drain, gather spinach and using your hands, squeeze out the excess water. Season it with soy sauce, mirin, sesame oil and sesame seeds. Toss well. 6. Place a 8cm cutter on the plate. Pack it with spinach and gently lift it up, keeping the spinach intact. Carefully place baked cod on the spinach bed. Surround spinach bed with mushrooms. Ready to serve!

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

Steps:

• 1. Cook and drain well the frozen spinach. 2. In sauce pan melt butter sub, add flour and salt & pepper. 3. Whisk till mixed and then slowly add; milk and half n half. 4. In a 9 x 13 baking dish spread spinach over bottom 5. Top with mushrooms. 6. Pour cheese sauce over mushrooms. 7. Layer fish over cheese and season with 1 tbsp of seafood seasoning. 8. Bake uncovered at 375 till fish is vooked and sauce is bubbly, approximately 20 minutes