Archive for the ‘Cod’ Category

Baked Cod Salsa Verde 1

June 7, 2016

Baked Cod Salsa Verde 1Baked Cod Salsa Verde 2

Creamy Haddock with Broccoli (Hairy Bikers)

December 16, 2013

Creamy Haddock with Broccoli (Hairy Bikers)

Cod with Garlic Cream and Wine Sauce

November 11, 2013

Cod with Garlic Cream and Wine Sauce

Cod and Pesto Bake

September 6, 2013

Cod and Pesto Bake

Cod with peppers, rosemary and garlic (Angela Hartnett)

August 14, 2013

(Serves 4)
300g new potatoes
Maldon sea salt
100ml olive oil
15ml white wine vinegar
2 romano peppers
1 sprig rosemary
1 clove garlic, crushed
4 cod fillets, about 120g each
Handful of flat-leaf parsley, chopped
Zest of one lemon

Add the new potatoes to a small saucepan filled with cold water, season, bring to the boil and simmer until cooked.

Reserve some oil for cooking, then beat the rest together with the white wine vinegar until emulsified.

Place the peppers in a baking tray with the rosemary, garlic, a splash of oil and some sea salt, then put in the oven on a medium to high heat until the skin blisters. Remove from the oven (leaving oven on), place in a bowl and cover with cling film (they will continue cooking and it will be easier to peel them). Allow to cool slightly, peel the skins, remove the seeds, and cut into strips.

Add a splash of oil to a non-stick frying pan on a medium heat, season the cod and place skin side down for two minutes, followed by four or five minutes in the hot oven, depending on the thickness of the fillets.

Drain and halve the potatoes, mix with the peppers and vinaigrette, place in a large dish with the cod on top. Finish with the chopped parsley and lemon zest.

Red Thai seafood soup with lemongrass, basil and mint (Lorraine Pascale)

May 22, 2013

What you need:

  • 3 cloves of garlic, finely chopped
  • 1 bunch of spring onions, finely sliced
  • 1 lemongrass stick, very finely sliced
  • 2 kaffir lime leaves (I found them with the herbs and spices in the supermarket)
  • 1 x 4cm piece of ginger, peeled and grated
  • 1-2 red chillies, finely sliced (remove seeds before slicing for less heat)
  • 100g of chestnut mushrooms, cut into chunks
  • 100g of Thai red curry paste
  • 200ml of fish stock
  • 1x400ml can of coconut milk, preferably not low fat
  • 1 tbsp fish sauce (or 1/2½ tsp of salt)
  • 1/2 to 1 tbsp of caster sugar
  • 100g green beans, topped and tailed
  • 200g raw, jumbo prawns
  • 300g sustainably-caught fish, such as salmon or pollack, cut into bite-sized chunks
  • Salt and pepper
  • Juice of 2 limes
  • 1 bunch of basil, leaves only
  • 1 bunch of mint, leaves only

Put a little oil into a medium pan over a low heat. Add the garlic, spring onions, lemongrass, kaffir lime leaves, ginger, chillies and mushrooms and cook for three minutes until everything begins to soften.

Then add the red curry paste and cook for a couple of minutes and stir until it begins to release its aroma.

Tip in the fish stock and the coconut milk, along with the fish sauce and caster sugar and turn up the heat.

Let it bubble away for three to four minutes.

Add the green beans, prawns and fish and cook for about five minutes, or until the seafood is cooked through.

Season to taste with salt and pepper, then divide between four serving bowls.

Squeeze the juice of half a lime into each bowl, top with the herbs and serve. (Serves 4)

Read more:

Luxury Fish Pie with Rosti Caper Topping (Delia Smith)

February 8, 2013

Luxury Fish Pie with Rosti Caper Topping (Delia Smith) 1Luxury Fish Pie with Rosti Caper Topping (Delia Smith) 2

Fish Pie (Nanny State Government)

October 8, 2012

Roasted Cod With Pepperonata and Basil

October 5, 2012

Cod Fennel and Caper Fishcakes

October 2, 2012