Cod Fillet With Roasted Vegetable Ragout Recipes

Steps:

• In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper.
• In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
• Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
• Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered.
• To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
• Divide ragout among 4 plates and top with fish and bread crumbs.

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about
• 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
• Serves 4.

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

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.

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
• Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
• While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
• Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.