Roasted Bay Scented Cod Recipes

Steps:

• Preheat the oven to 220 degrees celcius. Mix together the garlic, parsley, oil and some salt and pepper. Rub the mixture over the fish fillets and set aside for 10 minutes or so.
• Arrange the lemon slices and bay leaves on a baking tray and sit the cod fillets on top. Cook in the oven for 8-10 minutes until just cooked and a little charred. Serve immediately.

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.

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.

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:

• Preheat the oven to 400°F
• In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
• Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
• Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

Steps:

• Preheat oven to 350°F.
• Season filets with salt & pepper & place in baking dish. Sprinkle with lemon juice, white wine, and 1 1/2 t olive oil.
• In small bowl, combine breadcrumbs, zest, & 1 T parsley. Sprinkle cod with mixture and drizzle crumbs with 1 1/2 t olive oil.
• Place cod in oven & bake until fish is cooked through (12-15 minutes). Remove from oven and turn on broiler.
• Place fish under broiler to brown breadcrumbs. Remove & serve.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels.
• Drain oysters in a sieve set over a bowl and reserve their liquor.
• Pat fish dry and sprinkle with salt and pepper.
• Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned, 2 to 3 minutes. Turn fish over and transfer skillet to oven, then roast until fish is just cooked through, 9 to 11 minutes.
• While cod is roasting, cook shallot in 3 tablespoons butter, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until softened but not golden, 2 to 3 minutes. Add lemon juice and oyster liquor and bring to a simmer over moderate heat. Add oysters and season lightly with salt and pepper if desired, then cook at a bare simmer, covered, until just barely firm, 1 to 2 minutes. Remove from heat.
• Center pieces of cod on 4 large plates (reserve skillet) and arrange sea beans and oysters around fish. Discard fat from 12-inch skillet and add oyster cooking liquid. Bring to a boil over high heat and swirl in remaining tablespoon butter until incorporated. Spoon sauce over seafood and serve immediately.

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.

Steps:

• Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
• Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
• Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
• Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.