CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
PERFECT TEN BAKED COD
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!
Provided by Pam
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g
BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
PORTUGUESE COD FISH CASSEROLE
An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time P1DT1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g
COD FISH CASSEROLE (PORTUGUESE STYLE)
Make and share this Cod fish Casserole (portuguese style) recipe from Food.com.
Provided by Kambridge
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil fish until cooked drain and mince using care to remove all the bones.
- Boil potatoes and collards together until the potatoes are cooked but still firm.
- Fry onions in 1/2 cup of olive oil until slightly browned then add tomatoes and fry for 5 min.
- Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, potatoes and collards, fish, onions and tomatoes.
- Drizzle with remaining oil and what's left from frying onions.
- Bake 350 degrees for 1 hour.
BAKED COD CASSEROLE
The combination of wine, gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue - a perfect winter food (we used it during Lent). Choose Pacific cod, and ocean-friendly choice. Make it a meal: Serve with steamed broccoli with crushed red pepper flakes and a glass of Sauvignon Blanc. Midwest Living Magazine, 06/2006 edition.
Provided by Manami
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Heat 1 T of oil in a large ovenproof skillet over medium-high heat.
- Add onions and cook stirring often, until just starting to soften, 5-7 minutes.
- Add mushrooms until starting to get dry.
- Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
- Place cod on the onions and sprinkle with thyme, salt, pepper, & 2 pinches crushed red pepper flakes (if using).
- Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
- Toss the bread with the remaining 1 Tablespoon oil; paprika and garlic powder in a small bowl.
- Spread the bread mixture over the fish and top with cheese.
- Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
COD FISH CASSEROLE
I do pretty much the same thing as I do for my delicious tuna noodle casserole, I just bake and flake some cod fillets instead of using canned tuna and I use mixed vegetables instead of peas. It is delicious, and a great way for a non-fish lover to like fish.
Provided by Gin Acosta
Categories Casseroles
Number Of Ingredients 1
Steps:
- 1. Bake 4 cod filets, cool slightly, place in a large bowl and flake with a fork.
- 2. Boil a package (or two, if you want a lot) of the nice thick egg noodles that come from the frozen food section. To the flaked cod fish, add a can (or two) of cream of mushroom soup, a can of chicken noodle soup, about 2 cups of thawed, frozen mixed veggies, a handful of cheddar or mozzarella cheese, a big dollup of sour cream, a dollup of mayonnaise, a shake of Johnny's seasoned salt, a tbs of dried minced onions and a small can of evaporated milk.
- 3. Turn mixture out into a 9x11 baking pan and top with shredded cheddar cheese, dried bread crumbs and French's Fried onions. Bake at 350 degrees til heated through and cheese is melted, about 30-40 minutes.
- 4. You can also use this same recipe with canned tuna, canned chicken or canned salmon. (Or fresh.)
More about "cod fish casserole recipes"
TRADITIONAL NEWFOUNDLAND COD AU GRATIN | GIRL HEART FOOD®
From girlheartfood.com
4.9/5 (15)Total Time 1 hr 25 minsCategory Main CourseCalories 653 per serving
- In a small saucepan on the stovetop, heat milk over low heat. Preheat oven to 375 degrees Fahrenheit at this point, too. Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with 1/4 teaspoon of salt. Set aside until you make the sauce. See note below if using cod fillets that have been previously frozen, as in my case.
- Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
- To onion, add butter; melt. Add flour and stir to form a paste. Cook, stirring often, for about 3 to 5 minutes. Slowly add milk to this (1/2 cup at a time), whisking after each addition until thickened about 3 to 4 minutes or so. Sauce mixture should coat the back of a spoon. Mixture will be thick.
- To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
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