Marinated Cod On Crouton Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes in a large saucepan, cover with 1 inch of cold water, add 2 teaspoons salt and bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until they are fork-tender, 5 to 8 minutes (depending on how big they are). Drain the potatoes and set aside until cool enough to handle; thinly slice the potatoes into rounds and set aside.
• Heat a nonstick skillet over high heat. Add the grapeseed oil and cod and cook until browned, about 2 minutes. Transfer the fish to a large plate and set aside.
• Arrange the fennel, garlic, potatoes, oregano, thyme, olives, capers and tomatoes in a medium broiler-proof casserole dish. Place the cod seared-side up and in the center of the dish and cover the cod with some of the vegetables. Drizzle with some olive oil and season to taste with salt and pepper.
• Bake until the cod feels semi-firm to light pressure and the vegetables are caramelized, about 15 minutes. Heat the broiler to high and finish the fish under the broiler for 1 minute, until the crust is extra browned. Serve garnished with the parsley.

Steps:

• For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.
• Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.
• For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.
• For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.
• Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.

Steps:

• Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
• Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
• Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Steps:

• Wash and dry cod fillets.
• Place in a buttered casserole and season with the salt and pepper.
• Sprinkle parsley and onion over it.
• Cover with mayonnaise.
• Bake in a pre-heated hot oven for 20 minutes.
• Sprinkle with breadcrumbs over it and bake another 5 minutes.
• Serve.