COD ROASTED WITH BACON AND LEEKS RECIPE - (4.1/5)
Provided by DebCooks
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Split the leeks lengthwise and wash them under cool water to remove the grit. Slice the leeks in half-moon slices and transfer to a bowl filled with cold water. Swish them around to clean completely and then drain. Heat 1 T oil over high heat and cook the bacon until golden and crispy. Lift the bacon from the pan and drain on paper towels. Add the leeks and the remaining tablespoon of oil to the pan and toss with the bacon fat. Season with salt and pepper. Put in a 9 x 13 pan and roast the leeks for 15 minutes. Remove from the oven. Season cod with salt and pepper. Add the wine, stock, and thyme to the pan. Set the cod on top and roast for 10 to 12 minutes or until fish is cooked through. To serve put the cod on plates and spoon the leeks and juice over and top with bacon.
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
COD WITH BACON, LETTUCE & PEAS
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
- Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
STUFFED COD WRAPPED IN BACON
An easy, different way to grill fish fillets and make people think you slaved all day.
Provided by BRADYSMOM17
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
- Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
- Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 3 g, Cholesterol 71.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 33.9 g, SaturatedFat 1.9 g, Sodium 392.7 mg, Sugar 0.9 g
BACON-WRAPPED COD
Provided by Susan Herrmann Loomis
Categories Fish Pork Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 generous servings
Number Of Ingredients 9
Steps:
- 1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
- 2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
- 3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
- 4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.
COD STEAKS ON A BED OF CREAMY LEEKS, POTATO AND BACON
This dish was inspired by papet vaudois, a typical dish from the French-speaking part of Switzerland, which has a big fat sausage on the top instead of cod steaks and no bacon. I haven't tried this yet but wanted to save here for safekeeping. I got this from www.jill.net
Provided by Ceezie
Categories Vegetable
Time 49m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon over a medium heat with no extra fat until it's starting to go crispy and lots of fat has run off into the pan.
- Add the leeks and onion, stir them around and cook for about 10 minutes.
- Throw in the potatoes, stock and wine, season lightly with salt and black pepper, and simmer for about 20 minutes.
- In the meantime, wash and dry the cod steaks, and dredge them in flour with salt and pepper.
- When the leeks have had their 20 minutes, melt some butter in a non-stick frying pan with a little bit of oil. When it's hot, put in the cod steaks and cook them over a medium-high heat for five minutes on each side. Keep cooking the leeks in the meantime.
- Just before serving, stir a few tablespoons of cream into the leeks and check the seasoning.
- Pile the creamy leeks onto the plates, and pop the cod steaks on top with a wedge of lemon.
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
EASY! OVEN-BAKED COD
Taken from Rachael Ray's 30-minute meals, this is amazingly quick, fresh, and light - can be made with any type of fish fillet. Of course, my usual salad-in-a-bag is a lifesaver here, and fresh broccoli steamed in the microwave or asparagus roasted alongside the fish completes the meal!
Provided by MindiLouWho
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
- Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
- Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.
Nutrition Facts : Calories 305.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 73.7, Sodium 829.5, Carbohydrate 30.1, Fiber 2.1, Sugar 2.6, Protein 36.3
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