Delicious cod recipe that we had last night:

Serve a fish fillet flavored with fresh basil, Parmesan cheese, and garlic.

4 servings (serving size: 1 fillet and about 1 1/2 tablespoons basil sauce)

Ingredients

• 1/4 cup fresh basil, minced
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons grated fresh Parmesan cheese
• 4 teaspoons extravirgin olive oil
• 1 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 (6-ounce) cod fillets
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. Combine basil, broth, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl.
2. Sprinkle fish with remaining 1/2 teaspoon salt and pepper.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add fish; sauté 5 minutes on each side or until fish flakes easily when tested with a fork.
5. Serve fish with the basil mixture.

Nutritional Information

• Calories: 199 (30% from fat)
• Fat: 6.6g (sat 1.3g,mono 3.5g,poly 0.8g)
• Protein: 32g
• Carbohydrate: 1.3g
• Fiber: 0.6g
• Cholesterol: 76mg
• Iron: 0.7mg
• Sodium: 765mg
• Calcium: 85mg

Posted by Rosie DeQuattro on July 8, 2009 at 5:36pm

I searched around online for a simple recipe for cooking cod, and found many. Here’s the adaptation I used to very good effect. The fish was delicious, flaky, melt-in-your-mouth tender, and without even a hint of “fishy” taste.

• For two large fillets. Serves 4-5.
• Cut fillets into serving size pieces (I had about 5 pieces from my 3lbs. of fish after filleting)
• Dip pieces in a mixture of melted butter and fresh lemon juice.
• Then dredge pieces in a mixture of salt, pepper, and flour.
• Place pieces, skin side down, on a baking sheet and sprinkle with paprika.
• Bake at 425 degrees for about 20 minutes.
• Serve immediately.
• A dry Riesling would be good with this.

www.rosiedequatro.com
from Food and Wine With a Story

Posted by Trish Paulitz on June 30, 2009 at 7:40pm

We tried this last night with cod. We served it over fresh egg noodles, but would also be great with crusty bread to dunk in the sauce, or over rice. Also we used fresh garlic.

Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You’ll love the bright punch of flavor from the crushed red pepper–and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.

Yield
4 servings (serving size: 1 fillet and about 2/3 cup sauce)

• Ingredients
• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 1 cup water
• 3/4 cup dry white wine
• 2 tablespoons capers
• 3/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 4 (6-ounce) cod fillets
• 10 kalamata olives, pitted and chopped

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives.

By John C Goodman
on June 30, 2009 at 3:26pm

The following is my favorite method of preparing flounder. (Sole is what the British call flounder.)

The recipe comes from The New York Times Cookbook by Craig Claiborne

SOLE MEUNIERE 6 servings

• 6 fillets of sole (or we’re guessing other white fish?)
• 3 tablespoons butter
• Milk
• Lemon juice
• Seasoned flour
• Finely chopped parsley
• Peanut oil

1. Divide the sole down the center line and discard the tiny bone structure from the center line. Add milk barely to cover and let stand about fifteen minutes.
2. Pat the fillets dry and dredge in seasoned flour. Add peanut oil to a large skillet to a depth of one-quarter inch. When it is hot, cook the fillets on both sides until golden brown. Transfer the fillets by means of a spatula to a hot dish and pour off and discard the oil in the skillet.
3. Add the butter to the skillet and, when it starts to brown, pour it over the sole fillets. Sprinkle with lemon juice and chopped parsley and garnish with lemon slices dipped in parsley.

By John C Goodman
on June 30, 2009 at 3:44pm

For thicker fish than flounder my basic recipe is to use the Canadian Cooking Method. I find that really fresh fish needs little enhancement. The Canadian Method simply states that you measure the thickest part of the fish, place it in a 425 oven and cook for 10 minutes per inch of thickness. It just plain works!

Fillet a fish, dab a little butter on it, sprinkle with some bread crumbs if you wish. Then bake at 425 Farenheit for 10 minutes per inch.

The hardest part of using the Canadian Method is convincing you self that the fish is fully cooked in so little time, but believe me it is.

For more info you can follow this link:
http://northendfish.com/canadian-cooking-method

By Leslie Bistrowitz
on July 4, 2009 at 10:48am

I chose the cod again, for this week’s pick-up, because one of the women in our group said she had done ceviche with it last week. i didn’t even THINK of ceviche with cod, but why not, it couldn’t get any fresher?

My ragged fillets were perfect for cutting into cubes for ceviche. I used a whole fillet, the juice of three limes, one lemon, and half an orange, a quarter or so of a chopped red onion, 3/4 of a jalapeno. Excellent! I added tomatoes and red pepper after it was cooked.

The next batch, I added a clove of garlic and some more S&P to the above. One again, slurpalicious. I keep forgetting to buy cilantro, which it also needs.

I used the head and collar to make “Buri Daikon”, a Japanese dish that actually calls for yellowtail heads, and daikon radish. i did it with the cod and potatoes; hey substitution is the mother of fusion, right?

Anyhow, this is the second time I’ve made this recipe for my favorite Kyoto dish, and the times given yield a WAYYYY overcooked fish, so there may be some translation issues. I’ll make it again, but follow my own instincts more…

http://kyotofoodie.com/buri-zanmai-buri-daikon-fatty-yellowtail-hea…

By Leslie Bistrowitz
on July 8, 2009 at 8:25pm
Fabulous, EASY fish soup to make with all our cod…Add a few boiled, sliced potatoes at the end…

Fish Soup with Ginger

• 2 lbs firm-fleshed fish
• 1/2 tsp salt
• 1 clove garlic, minced
• 1 bunch scallions, sliced
• 2 Tbsp ginger root, minced
• 2 Tbsp peanut oil
• 1 tsp sesame oil
• 1 tsp crushed red pepper
• 2 cups water
• 2 bottles clam broth (or fish stock)
• 2 Tbsp cilantro, chopped
• 1 can (16 oz) peeled ground tomatoes
• rind of 1 orange

Toss the fish with salt, garlic, scallions, ginger, oils and red pepper. Cover and refrigerate 30 minutes or as long as several hours. In a flameproof casserole heat the water, broth, cilantro, tomatoes and orange zest. Bring to a boil and simmer gently 8 – 10 mins. Remove from heat until ready to use. When ready to serve, bring tomato broth to a boil, add fish and return to a boil. Lower the heat, cover the pan and let fish cook gently for 5 mins. Stir to break up fish a bit and adjust seasonings. Serve over white rice or on its own.

** I usually amp it up with more of the garlic, ginger, red pepper. You can prepare everything in advance and whip up when you are ready to eat. Better the next day.

By Jennifer
on July 9, 2009 at 8:08am

Made a fab Asian roasted cod last night from a Food & Wine recipe. The recipe actually offers 3 versions: Asian, Mediterranean and Caribbean. And when you roast it, you roast it upright, not laying it in the pan, so it cooks evenly on both sides. You can put a ball of foil under it near the tail end if it’s not “standing up”. Would also work well on the grill. Here’s the link: http://www.foodandwine.com/recipes/roasted-whole-red-snapper

By Mahua Roy
on July 9, 2009 at 1:05pm

Cod fish with spicy tomato sauce

• Cod steaks/fillets – 4 – 6 lb
• 1.5 tsp salt
• 2 – 3 tsp sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp ground turmeric
• 5 Tbsp cooking oil
• 1 tsp whole fennel seeds
• 1 tsp whole black mustard seeds
• 2 medium onions, peeled and coarsely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 tsp ground cumin seeds
• 1 lb can of chopped tomatoes with the juice
• 1/4 tsp garam masala

Rub the fish with 2 Tbsp oil, 1/2 salt, 1/4 tsp cayenne and the turmeric. Broil/Grill/bake the fish till it is done. I usually broil the fish – 5 minutes on each side after cutting it into
medium size steaks. It will work with fillets also. Keep them aside.

Heat the 3 Tbsp of the oil in a saucepan over medium heat. When hot, put in the mustard and fennel seeds. As soon as the mustard seeds begin to pop (this just takes few seconds), put in the onions and garlic. Stir fry the onions (on low heat) till the onions turn slightly brown (about 20 minutes). Now put in the the ground cumin seeds, 1 tsp salt, 2-3 tsp sugar, 1/4 tsp cayenne and fry
for 3 minutes. Then put in the tomatoes with the juice and the garam masala. Bring to a boil. Cover and simmer gently for 30 minutes.

Serve the sauce on the side along with the fish. You can use this sauce for any kind of white fish. Salmon also goes well. The sauce can be refrigerated for 3-4 days.

This recipe is adapted from Madhur Jaffreys’s book – Indian cooking.

By Cora Roelofs 1 day ago
Cod Cakes, Take 1

• 1/2 lb cod pulverized
• 1/2 cup coconut
• 1/4 cup chopped onion
• 1 egg, beaten
• 2 tbs bread crumbs
• 1 clove garlic
• 1 tbs Worcesterchire
• To taste: fresh or dried thyme, curry powder, salt, chili pepper

Mix and fry till brown on each side, or try coating with oil and baking

By Cora Roelofs 1 day ago
Cod Cakes, Take 2

• 1 fillet that didn’t come out the way you wanted, pulverized
• 1/2 large onion
• 2 eggs beaten
• 1/4 bread crumbs
• 1 cup mashed potatoes
• 1/2 cup chopped fresh fennel
• 1/2 chopped parsley
• 1 Tbs capers
• paprika, salt and pepper to taste

Fry in oil or bake

Below are a whole bunch of recipes that could be suited for the young people in your lives thanks to our intern Anna who used her teenage taste buds to search the internet.  Enjoy!

Oven Fried Fish Nuggets

Recipe Submitted by: Jenn Bartimus to CDKitchen (http://www.cdkitchen.com/recipes/recs/1534/Oven-Fried-Fish-Nuggets118498…)

Ingredients:

• 1 pound fresh fish fillets, cut into about 2″ nuggets
• 1/2 cup Italian bread crumbs
• 1/2 cup cornflake crumbs
• 1/4 cup Parmesan cheese
• Salt & pepper to taste
• Butter flavored cooking spray

Directions:

Heat oven to 375-400 degrees.

1. Spray cookie sheet with butter flavored cooking spray. Mix together Italian breadcrumbs, cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of fish with the crumb mixture.
2. Place on cookie sheet. Spray generously with butter flavored cooking spray. The thickness of your fish will determine how long it takes to bake; usually 20-30 minutes. You do not have to turn these.
3. This recipe from CDKitchen for Oven Fried Fish Nuggets serves/makes 2

Fish Sticks

Written By Ann Hodgman (from Wonder Time Magazine http://wondertime.go.com/life-at-home/article/fish-stick-recipe.html)

Fish sticks are a traditional way to introduce young children to seafood. This recipe tastes much better than the frozen kind — and since the fish is baked instead of deep-fried, it’s healthier too.

Recipe:
Serves 4

Ingredients:

• 1/4 cup corn or canola oil
• 1 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon each garlic powder, black pepper, and paprika
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 large eggs, beaten
• 1 pound cod fillets cut into “fish-stick-size” strips (about 3 inches by 1 inch)
• Lemon wedges or tartar sauce (optional)

Heat oven to 450. Spread oil on a rimmed baking sheet. Toss crumbs, grated cheese, and seasonings together in a shallow dish until blended. Put flour into another shallow dish and beaten eggs into a third shallow bowl. Coat each piece of fish evenly with flour. Then dip each floured piece into beaten eggs. Last of all, turn each piece around in crumb mixture until evenly coated. Place each coated piece of fish onto the oiled sheet, then turn pieces over so both sides are oiled. Bake until golden brown, about 10 to 14 minutes. Serve immediately with lemon wedges, tartar sauce, ranch dressing, or (gasp!) ketchup, as your family prefers.

Memphis Cornmeal Battered Cod

Ingredients

Batter:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 (16-ounce) ice cold beer
• 2 tablespoon honey
• Peanut oil
• 6 (6-ounce) cod fillets
• Salt and freshly ground black pepper

Tartar Sauce, recipe follows

Directions

In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps. Preheat deep-fryer to 375 degrees F. with peanut oil.
Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.

Tartar Sauce:

• 1 1/2 cups mayonnaise
• 2 tablespoons hot pepper relish, jarred
• 1/2 lemon, juiced
• 1 tablespoon freshly chopped parsley leaves
• Pinch cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• In a small bowl, mix all ingredients together.

Seared Cod with Chive Butter Sauce

Ingredients

• 4 (6-ounce) cod fillets
• Panko bread crumbs
• 2 eggs, for egg wash
• Kosher salt and freshly cracked black pepper
• 4 tablespoons grapeseed oil
• 1/2 lemon, juiced
• 1 tablespoon butter
• 1 sprig fresh thyme
• Butter Sauce, recipe follows

Directions

1. Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
2. Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
3. In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
4. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
5. Pour over the Butter Sauce and serve.

Butter Sauce:

• 2 cups white wine (recommended: Chardonnay)
• 2 sprigs fresh thyme
• 1 shallot, sliced
• 2 clove garlic, smashed
• 2 tablespoons heavy cream
• 1/2 lemon, juiced
• 2 tablespoons cold butter
• 3 tablespoons chopped chives
• Freshly cracked black pepper

In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.

Whisk in cold butter and once melted add the fresh chives and season with black pepper.

HEARTY COD CHOWDER

• 1-1/2 lbs. Alaska cod fillets, thawed if necessary
• 1 cup each chopped onion and chopped zucchini
• 1 large clove garlic, minced
• 1/4 cup oil
• 1 can (14-1/2 to 16 oz.) tomatoes
• 2 cups tomato juice
• 1/3 cup dry white wine or water
• 3/4 tsp. each salt and basil, crushed
• generous dash bottled hot pepper sauce

Cut cod into large chunks. Saute onion, zuccini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork.

Makes 6 servings. Recipe may be halved.

GRILLED COD WITH VEGETABLES

The Reynolds Kitchens

• 2 sheets (18 x 20-inches each) heavy-duty aluminum foil
• 4 (4 to 6 oz. each) Alaska cod fillets, thawed if necessary
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup sliced mushrooms
• ¼ cup chopped green onion
• 1 clove garlic, minced
• 1 tbsp. sesame seeds
• 2 tbsp. butter or margarine
• salt & pepper, to taste
• lemon slices

Make a foil grill pan by shaping two layers of heavy-duty foil over the outside of a 13 x 9x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Coat foil pan with non-stick cooking spray; place on a cookie sheet. Place Cod fillets in center of foil pan. Combine carrots, zucchini, mushrooms, green onion, garlic and sesame sees. Spoon vegetables evenly around cod. Dot fish and vegetables with butter; season with salt & pepper. Slide foil pan from cookie sheet onto grill. Cook 15 to 18 minutes, covered, on medium-hot grill or until fish flakes easily when tested with a fork. Slide foil pan from grill onto cookie sheet. Garnish with lemon slices. Makes 4 servings.

Cod Fish Cakes

• 3 cups water
• 2 potatoes, peeled
• 1/3 cup minced onion
• 1/3 cup chopped green bell pepper
• 1/3 cup red bell pepper, chopped
• 1/3 cup chopped celery
• 2 tablespoons butter
• 3 1/2 cups cooked cod, boned and flaked
• 4 tablespoons all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Old Bay Seasoning TM
• 1/4 teaspoon mustard powder
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/2 cup milk
• 1/2 cup dry bread crumbs
• Directions to make Cod Fish Cakes

1. Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
2. In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old
   Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
3. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
4. Bake for 10 minutes, turn and bake 15 minutes more.

Russian Fish Cutlets Recipe

Serves/Makes: 6 – 8

Ingredients:

• 1 1/2 pounds Pollock (cod, hake, or haddock) fillet
• 2 white bread slices
• 1 onion
• 2 tablespoons sour cream
• 1 egg
• Salt and ground pepper
• Oil

How to cook Russian Fish Cutlets:

Grind fish fillet with onion in a mincer.
Stir in sour cream, egg, soaked in milk bread, salt and pepper.

Notes: The Russian Fish Cutlets is a very affordable dish. Delicious, simple, and easy recipe.

Comments: Fish dishes are the classics of Russian cuisine and this
was recognized by strictest gourmets of past centuries. Fish cutlets
are notable for tender, delectable taste.

This recipe for Russian Fish Cutlets serves/makes: 6 – 8

Fish Roll-Ups

INGREDIENTS:

• 2/3 cup butter
• 2 tablespoons minced onion
• 1 cup minced crabmeat
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon garlic powder, or to taste
• salt and pepper to taste
• 24 buttery round crackers, crushed
• 12 (6 ounce) fillets sole
• 2 tablespoons lemon juice
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9×13 inch baking pan with cooking spray.
2. Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
3. Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
4. Bake in preheated oven for 15 to 17 minutes until fish flakes.

Brian’s Easy Stuffed Flounder

INGREDIENTS:

• 1 whole flounder
• 1 cup butter, divided
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 3 cups chicken-flavored dry bread stuffing mix
• 1 (6 ounce) can lump crabmeat
• 1 (4 ounce) can small shrimp, liquid reserved
• 1 teaspoon Old Bay Seasoning TM, or to taste
• 1 teaspoon Cajun seasoning (optional)

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone. Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.

Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.

Pollock With Crisp Herb Parmesan Breadcrumbs Recipe

Ingredients

• 1 1/4 lb. pollock, cut into 4 pieces
• 1/4 cup buttermilk
• 1 large egg
• 2 Tbsp. canola or e-v olive oil
• 2/3 cup unseasoned fine dry breadcrumbs
• 1/4 finely grated Parmesan cheese
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1 lemon quartered

Directions

Preheat oven to 450*. Lightly spray a rack (large enough to hold the fish in a single layer) with cooking spray and set on top of a baking sheet.

Place pollock in a shallow dish, pour buttermilk over and turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.

In a medium bowl, whisk together egg white and oil. In a shallow  dish. Stir together breadcrumbs, cheese, oregano, thyme and salt. Dip each piece of fish in the breadcrumb mixture, then in the egg white mixture, and again in the breadcrumb mixture, coating completely. Set on the prepared rack and bake until lightly browned and opaque in the center, 12-15 minutes. Serve with lemon wedges.

Okay… you’ve reached the end of the group of recipes Anna has found on the internet.  But it doesn’t mean the rest aren’t good enough for your kids.

Cod with fresh herbs (great for a cool, rainy summer day using herbs from your garden or the farmers market!)

Ingredients:

• 1 whole cod
• Fresh parsley, chives, fennel and burnet (salad burnet) – or three of the four
• 3-4 tablespoons dry white wine or dry cider
• 1 ounce (30 g) butter, softened
• Salt and pepper
• Parsley for garnish

Prepare the piece of cod by making deep diagonal incisions in it, starting from the middle of the side and cutting outwards.  Wash the herbs and chop them finely, then work them and the seasoning into the softened butter.  Stuff this prepared butter into the cuts which you have made in the cod. Place the cod on a piece of buttered cooking parchment or aluminum foil, pour the white wine or cider over it and close it up into a packet. Bake in a slow oven 290°F / 145°C (gas 1) for 45 or 50 minutes.

To serve the baked cod, put it on a warm platter, pour the cooking juices over it, add a little freshly chopped parsley as garnish and surround it with boiled or (better) steamed potatoes.

The Baked Cod with Herbs Recipe adopted from the book North Atlantic Seafood.

Oven Baked Whiting (courtesy of Gloucester Fishermen’s Wives Association)

Ingredients for approximately 1 -2 Lb of fish:

• ½ to 1 cup of Olive oil
• 1 – 2 cups Seasoned breadcrumbs

Rinse and pat dry the whiting.  Pour some of the oil in a medium size bowl and set aside.  In another bowl mix your own breadcrumbs (see recipe below) or use the store bought kind.  In the meantime, turn on the oven on high heat.  (450-500 degrees) Since ovens vary in temperature use your judgment with your oven).

Have both bowls ready to dip the fish in the oil and then in the breadcrumbs.  Place each breaded fish without leaving any space between them in a baking pan that was previously sprayed with non stick spray. Bake uncovered in the middle rack on high until golden brown or if touched with a fork the fish looks flaky.  Serve with your favorite salad or side dish.

Breadcrumbs can be prepared ahead and stored in a cool place.  Make your own by combining:

• 1 lb unseasoned breadcrumbs
• 1/2 cup cheese (add more cheese and/or garlic for a more enhanced flavor)
• 2 -3 crushed garlic cloves or substitute with 1 tsp garlic powder
• ½ cup fresh chopped parlsey
• Salt and pepper to taste

Simply deep fried whiting (courtesy of Gloucester Fishermen’s Wives Association)

Rinse the whiting and place in a colander to drip.  In a plate or medium bowl combine:

• 2 tbsp of flour
• Salt and pepper to taste
• Oil for frying (use your favorite frying oil)

Mix the flour with salt and pepper to taste, (for more flavor you can add a little chopped parsley and or garlic salt to the flour). Deep fry until golden.   Any fish fried this way is simply delicious hot or cold.

Yellow Tail Flounder in Garlic sauce (courtesy of Gloucester Fishermen’s Wives Association)

Wash fish in cold water, using a sharp knife cut the head and the belly off.  With a pair of kitchen scissors cut the fins around the fish.  Rinse and pat dry with a clean cloth or paper towel.  Set aside.

• Garlic sauce for about 2 -3 lb fish:
• ½ cup Olive Oil
• 1/3 cup lemon juice
• 3-4 crushed garlic cloves (use more for a stronger garlic flavor)
• 1 tsp oregano
• ¼ cup chopped parsley
• Salt and pepper to taste

Mix all ingredients in a medium size bowl and set aside.

Spray a baking pan large enough to accommodate the fish with non stick spray.  Arrange the fish in the pan, deeply score the skin in three or four places, then pour the sauce over it.  Heat oven to 450 degrees.  (Since ovens vary use your judgement to have the oven on high).  Cover the pan with aluminum foil and place it in the hot oven for about 30 -45 minutes.  Halfway thru cooking check the fish and baste it with a spoon or a brush with the fish’s own juice.  Check if the fish is cooked by using a fork, if the fish flakes, it’s done otherwise continue cooking it as needed.

Serve with your favorite side dish and enjoy!!!

The fish can be cooked whole or cut like steaks.  Once cooked the middle bone will come off easily.  By using the whole fish method you will enjoy  90% of the fish, vs. the 40% that you would end up with after the fish it is filleted.

Pollock Pizzaiola

Wash fish in cold water and pat dry with a clean cloth or paper towels.

In a pan combine the following ingredients:

• ½ cup Olive Oil
• 2 cups grounds peel tomatoes
• 2 cups thinly sliced onions
• 1 tsp oregano
• Salt and pepper to taste

Saute all ingredients until onions have become soft and transparent but not fully cooked.  (if sauce seems too thick add a little water). In the meantime, heat oven to 450 degrees, (since ovens vary, use your judgment to have the oven on high).  Spray a baking pan large enough to accommodate the fish with non stick spray.  Arrange the fish in the pan, deeply score the skin in the three or four places and pour the cooked sauce over it.  (Optional: for added flavor, sprinkle some grated cheese over the sauce) Cover the pan with aluminum foil, place it in the middle rack of the hot oven and bake for about 30 -45 minutes.  To check if the fish is cooked, use a fork, if the fish flakes, it’s done.  Uncover and let it cook for another 10 minutes or so.  Serve with your favorite side dish!!!

Enjoy!!!!

FISH STOCK

Cutting scraps are the perfect for making fish stock. The stock can be used for flavorful sauces, soups and chowders.

• 2 lb fish bones and cutting scraps
• 1 onion, peeled and chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 1 leek, chopped
• 1 tomato, chopped
• 10 black peppercorns
• 2 bay leaves
• 6 parsley stalks
• 2 cups dry white wine (if you have an Asian dish in mind, add 2 tablespoons minced ginger to the recipe)

Place all ingredients in a stockpot together and cover with cold water. Bring to a boil. As soon as the stock comes to the boil, reduce the heat to a gentle simmer. Cook at this heat for 20 minutes. Cooking longer or at a full boil will cause the bones to break down and you’ll have a cloudy gelatin rather than clear stock. Skim any foam that comes to the surface. Strain and cool. Fish stock lasts in the refrigerator for 3 days or frozen for 1 month.

FISH CHOWDER

• 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
• 2 tablespoons unsalted butter
• 2 medium onions cut into 3/4-inch dice
• 1 tablespoon fresh savory or thyme, chopped
• 2 dried bay leaves
• 2 pounds all-purpose potatoes, peeled and cut into 1 inch pieces
• 5 cups fish stock
• Kosher or sea salt and freshly ground black pepper
• 3 pounds haddock, cod or pollock, cut into 1 inch pieces
• 1 1/2 cups heavy cream (or up to 2 cups if desired)

1. Over medium heat cook the salt pork until golden brown. Remove the cooked pork from the pot and reserve, leaving the fat in the pot.
2. Add the butter, onions, herbs, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions have softened but not browned.
3. Add the potatoes and
   stock. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, mash a few of the potato pieces against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low, add the fish and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

BAKED REDFISH

• 1 redfish (approximately 4 lb.), cleaned and split lengthwise
• 6-8 strips of bacon
• 4 bay leaves

Open fish and place half of the strips of bacon and bay leaves along the inside surface; close fish and repeat with the remaining bacon and bay leaves on top side. Place in baking dish; bake at 250 degrees for 1
hour.

SAUCE:

• 1 c. lime juice
• 1 c. crushed tomatoes
• salt and pepper to taste

Combine and pour over redfish. Return to oven for 10 minutes. Serves 6.

GRILLED GINGER SOY REDFISH

• 2-3 pound redfish, cleaned and filleted
• 4 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 1 cup sliced onions
• 2 tablespoon of minced ginger
• 3 gloves of garlic, peeled and minced
• ¼ cup light soy sauce
• salt and pepper to taste
• 8 sprigs of Chives

Brush redfish filets with 2 tablespoons of the sesame oil. Spread sesame seeds on a flat surface, and press each side of the redfish filets into them. Grill approx. 3 minutes per side on hot open grill, just until flaky white. Do not overcook. Set aside. Heat remaining 2 tablespoons of sesame oil in a saucepan over medium heat. Place onions in oil, and cook 2 minutes. Add garlic and continue cooking for 2 more minutes. Finish with soy sauce, and salt and pepper to taste. To serve, pour 1/4 of the sauce over each fillet. Garnish with chives.

ROAST COD WITH PROSCIUTTO AND OLIVES

• 12 ounces cherry tomatoes, halved
• 2 ounces pitted black olives
• 2 tablespoons capers, drained and rinsed
• 1 grated lemon, juice and rind
• 2 teaspoons chopped thyme
• 4 tablespoons extra virgin olive oil
• 4 (6 ounce) cod fish fillets
• 4 slices prosciutto
• salt and pepper
• basil leaves, to garnish

Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish. Scatter the
ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes. Garnish the cod with basil
leaves and serve with new potatoes and a green salad.

NEW ENGLAND BAKED FISH WITH CRUMB TOPPING

• 1 1/2 lbs any white fish, filleted
• 6 tablespoons butter
• 2 tablespoons onions, chopped fine
• 1 garlic clove, minced
• 1/4 cup dry sherry
• 1 tablespoon dried parsley
• 1 dash paprika
• salt, to taste
• 1/2 cup breadcrumbs
• 1/2 cup crushed butter flavored crackers

Preheat oven to 350°F. Rinse fish and place in a casserole dish. Melt butter in a small frying pan. Add onion and sauté until softened, and then add garlic. Remove from heat; add sherry, parsley, paprika and salt to taste. Mix breadcrumbs with crushed cracker crumbs and pour mixture over fish. Pour butter/sherry mixture over crumbs. Bake at 350°F for 25 minutes or until fish flakes easily when probed with a fork. Place under broiler on high until the topping is golden brown and slightly crispy. (Watch it closely, this does not take long.)

Need some new recipes?
Check out the ones posted on the Port Clyde Fresh Catch site.

Need some new recipes?

Check out the ones posted on the Port Clyde Fresh Catch site.

Also try these amazing recipes submitted by Cape Ann Fresh Catch CSF shareholders through the ning website.

Posted by Abby Z, July 31, 2009