SHEET PAN ROASTED COD
Bright, light, and easy is the name of the game with Mary Berg's simple one-pan fish dinner featuring roasted cod made with broccolini, tomatoes, sourdough loaf and feta cheese.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
- Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
- Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
- Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
- Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.
PAN-ROASTED COD WITH GRAINS OF PARADISE
Grains of Paradise were a common spice in Europe before the discovery of black pepper. It's still used in North and Western Africa. The flavor is similar to that of pepper, but it has a slightly more fruity flavor. It pairs very well with white fish.
Provided by Sascha
Categories African
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°.
- Place a medium iron skillet over medium high heat.
- Season cod on both sides with salt.
- When skillet is hot, add peanut oil, then cod.
- Saute until crisped and brown.
- Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
- Remove from oven, and place on serving plates.
- Drizzle with olive oil, and sprinkle grains of paradise on top.
- Squeeze a little lemon juice over fish, if desired.
Nutrition Facts : Calories 199.5, Fat 7.9, SaturatedFat 1.4, Cholesterol 73.3, Sodium 92.1, Protein 30.4
PAN-ROASTED COD SEASONED WITH GRAINS OF PARADISE
Provided by Amanda Hesser
Categories dinner, main course
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Place a medium iron skillet over medium high heat. Season cod on both sides with salt. When skillet is hot, add peanut oil, then cod. Saute until crisped and brown. Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
- Remove from oven, and place on serving plates. Drizzle with olive oil, and sprinkle grains of paradise on top. Squeeze a little lemon juice over fish, if desired.
BLACK COD WITH LEMON AND GRAINS OF PARADISE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt. Remove from heat and reserve.
- Season fish on both sides with salt, and dust with flour, shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, place the fillets skin-side down in pan. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
- To serve, transfer fillets to serving plates. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets. Sprinkle with a little coarse salt, and serve.
ROASTED COD NICOISE
Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."
Provided by Ellie Krieger
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
- Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
- Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
- Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
- Serve with lemon wedges, tomatoes, and parsley.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g
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