We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- White fish
Cod fillets, fresh lemon slices, garlic and chopped chives are cooked in foil packets for a quick and flavorful fish dinner.
49 people made this
- 4 cod fillets
- 4 teaspoons olive oil
- salt and ground black pepper to taste
- 1 bunch fresh chives, coarsely chopped
- 2 lemons, sliced
- 2 cloves garlic, sliced
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 200 C / Gas 6.
- Cut 4 large squares of heavy foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the centre of a foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
- Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.
Reviews & ratingsAverage global rating:(41)
Reviews in English (27)
This was a super easy dinner to make, and no dish to clean made it a hit with me! I cooked this on the grill in the packets so I didn't even heat up the house. They took less time to grill. Plan on 12 to 18 minutes of cooking time, depending on the thickness of your cod. I love cod for its mild, delicate flavor. I was not a huge fan of the garlic in this recipe or I would have given it 5 stars. Otherwise, a great dinner! Thanks!-16 Apr 2013
Mediterranean Cod Packets
- Skill Level: Beginner, Easy
- Add to favorites
- Servings : 4
- Prep Time : 45m
- Cook Time : 25m
- Ready In : 1:10 h
- 1 pound small Yukon gold potatoes, sliced about inch thick
- 1 small onion, sliced
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 4 skinless center-cut wild cod fillets (about 6 ounces each)
- 1/4 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
- Freshly ground pepper
- 1 teaspoon chopped fresh thyme
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1 15 -ounce can cherry tomatoes
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh chives
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets top with the chive butter.
Photograph by David Malosh
You can assemble any of these parchment packets up to 4 hours ahead and refrigerate. Bring to room temperature before baking.
Healthy Baked Lemon Garlic Cod
When you're looking for an easy and healthy dinner idea, you can't go wrong with this baked lemon garlic cod recipe. It's a great weeknight dish, but don't count it out for entertaining because it's definitely impressive enough for your most discriminating company.
Cod is a relatively mild-tasting fish, making it a good choice for the fish-averse (including kids). It pairs well with and actually takes on the flavors of the ingredients you add to it. Here, a simple approach is used: A drizzle of lemon juice, some crushed garlic, and olive oil are cooked along with a sliver of butter and some fresh chopped parsley to make a bright and flavorful sauce that is spooned over boneless, skinless cod portions before baking. This heart-healthy fish dish is ready in about 20 minutes.
Serve with a green salad with a vinaigrette or low-fat dressing, or steamed veggies or a vinegar-and-oil coleslaw. Carbs are perfectly fine as a side dish as long as they are whole grains like brown rice, quinoa, millet, or barley.
How To Make The Perfect Baked Cod
Pan searing is one way to achieve that beautiful crust. But I find that baking it in the oven is hands down the most foolproof method. Here’s how to make it.
- Make the garlic herb butter. Stir the topping ingredients together.
- Coat the fish. Smear the garlic herb butter on the cod filets.
- Bake the fish. Once the fish is flaky, it’s ready to serve.
Cod and Shrimp in a Lemon cream sauce
This recipe for Cod and Shrimp in a lemon cream sauce is probably the easiest recipe on the blog. The seafood is baked in a delicious cream sauce in the oven, so there’s barely any hands-on time involved, and the result is a melt in your mouth dinner, that even your most demanding guests will love.
You can serve it with anything you like, such as rice, pasta or French bread to mop up the amazing sauce and a nice salad on the side or your favorite veggies.
- 4 x medium white fish fillets (cod, tilapia , hake etc…)
- 1 cup clean peeled shrimp
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 1 garlic, peeled and grated
- 1 tsp Dijon mustard
- 1/4 cup white wine
- 1 tbsp fresh dill or 1/2 tsp dried dill
- 1 tbsp fresh chives or 1 tsp dried chives
- 1 tbsp capers (optional)
- Salt & pepper
- butter for baking dish
- 1/4 cup fresh breadcrumbs or one to two tbsp. dried
- some olive oil or melted butter for drizzling over breadcrumbs
- Fresh parsley or chives and lemon wedges, to serve
Preheat oven to 200C / 400F
Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using.
Place cream, lemon juice, garlic, mustard, wine, dill, chives, salt and pepper in a small pan and bring to a very low simmer, until smooth. Pour sauce over fish and shrimp. Sprinkle with the breadcrumbs and drizzle with a teaspoon or two of olive oil or butter.
Bake for 15 minutes, or until fish is just cooked. Remove from oven.
Scatter some Parsley or chives over the fish and serve straight away.
Serve with rice, pasta or bread and a vegetable of choice.
If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!
The exact baking time depends on the thickness of your fillet pieces.
When I have quite thick fish, I’ll bake it for around 20 minutes. Thinner pieces will be done after 10-15 minutes.
You can also check with an instant-read thermometer to make sure you’re not eating undercooked fish.
You can tell your cod is cooked when it becomes opaque and flakes easily.
The internal temperature for cod should reach 145°F at the thickest part to be safe (source).
Blackened Cod With White Sauce
You haven’t had cod until you’ve had blackened cod! This dish is mild on a fishy scale but is a little spicy with a great grilled flavor and an awesome sauce. I have NEVER been a fan of tartar sauce though, so please don’t call my sauce that ha. It’s more like a half aioli, half tarter, so let’s just call it a white sauce.
For the cod… use good, fresh cod and not frozen cod. Once frozen, cod likes to fall apart and is hard to handle. Make sure you dry your cod very well with several paper towels and allow it to sit at room temperature for roughly 30 mins before cooking. If you’ve had blackened cod before, you’ve probably had something saltier than it would if seasoning with Dan-O’s, so add a little salt… but be careful because cod really takes salt in a lot! Don’t overdo it.
For the sauce, you could go straight mayo, but if you’re like me you like sour cream and want to do half and half. I found spicy-sweet pickles are the best for this sauce. It’s great to use fresh, grated garlic but I won’t say anything if you use pre-minced garlic. Remember, it’s a white sauce and not tarter!
This Blackened Cod With White Sauce recipe only takes about 20 minutes to make, but your guests don’t have to know that. This is a real crowd pleaser and is Dan Good!
How many calories are in this Herb Crusted Cod?
There are 234 calories per portion in this Herb Crusted Cod, which means it falls into our Everyday Light category.
This Herb Crusted Cod is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website .
Preheat the oven to 180ºC. Grease an ovenproof dish with low calorie cooking spray.
Make the bread into breadcrumbs using a food processor or a coarse grater.
Place all the herb crust ingredients together in a mixing bowl and mix well.
Place the fish into the ovenproof dish and spread the cream cheese over the top of each piece. Season well with salt and pepper.
Spoon the herb crust mixture over each piece of fish, pressing it down lightly.
Place uncovered in the oven for 25 – 30 minutes, until the fish is cooked through. The fish should flake in the middle when it is cooked.
Sprinkle with chopped parsley and serve.
How to cook Cod (Pan Fry)
I’m into easy pan frying partially because I’m lazy. But more importantly, pan frying yields that deliciously browned exterior on both sides of the fish. Baking or steaming won’t accomplish that same golden “crust.”
Pro Tips for pan frying cod:
- Let fish sit at room temp in a colander to drain any excess water, particularly if your fish was previously frozen. Do this while you’re preparing the rest of the ingredients this allows time for the fish to get closer to room temperature.
- Always thoroughly pat dry fish fillets to further remove as much moisture as you can. Yes, your roll of paper towels will dwindle a bit, but this step is essential to ensuring the fish cooks correctly.
- Use enough olive oil to coat bottom of pan get that oil super hot prior to adding fish fillets.
- Cook 2 fillets at a time (unless your pan is giant and can cook 4 fillets without crowding) and cook with lid ajar to allow steam to escape. Otherwise, the cod will be steamed rather than browned.
- Use a thin but wide metal spatula to gently flip the fish to brown the other side. No small or flimsy tools – it’s a sad minute when a nice fish fillet breaks apart.
Hy-Vee Recipes and Ideas
Create a flavorful breading for the cod out of bread crumbs, herbs, citrus, and spices. Then, place it on a sheet pan to bake alongside the vegetables for an easy dinner.
Servings and Ingredients
Things To Grab
- 15x10x1-inch baking pan
- Parchment paper
- Paper towels
- Small bowl
- Meat thermometer
Preheat oven to 375 degrees. Line a 15x10x1-inch baking pan with parchment paper set aside.
Pat fish dry with paper towels. Combine butter, bread crumbs, parsley, lemon zest, thyme, 1 tablespoon chives, and garlic in a small bowl. Divide bread crumb mixture among fillets, spreading evenly on top of fish. Place fish in prepared pan. Add summer squash and mushrooms toss with olive oil and season with salt and pepper.
Bake for 20 minutes. Remove pan from oven. Top with cherry tomatoes.
Preheat broiler on high. Place pan under broiler. Broil for 5 minutes or until fish flakes easily when tested with a fork (145 degrees) and tomatoes are roasted. Garnish with additional chives, if desired.