Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
In a skillet or electric pan, melt butter and saute garlic with about 1 teaspoon to 1 tablespoon lemon juice.
Cut cod into serving size pieces and place in pan.
Sprinkle with lemon pepper. Cover and simmer 5 to 7 minutes.
Turn cod over and simmer a few more minutes (5 to 7 minutes).
(When I take the cod out and arrange on dish, I place freshly sliced lemon on top of each one and a sprig of parsley.) Serve with fried rice, fresh garden salad and hot bread.
Cut each fillet into 3 pieces and dry on paper towels.<
o taste.
Season black cod pieces all over with salt.
eady to use.
For cod tacos, put flour in shallow
190 degrees C).
Coat cod pieces in 1/3 cup flour
Preheat oven to 190C/375F.
In a small bowl, mix together the mustard, Parmesan, breadcrumbs, olive oil and parsley and set aside.
Lay the cod pieces in a baking dish, flesh side up.
Spread the mustard mixture evenly over each piece of cod.
Sprinkle the chopped tomato over each piece.
Season with salt and pepper.
Pour the wine or stock around cod.
Bake for 10-12 minutes or until fish flakes.
ll around.
Nestle the cod fillets in among the veggies
SET THE BLACK COD pieces skin side down in a
Season cod with pepper and place in skillet. Add remaining ingredients and bring to a boil.
Reduce heat and simmer, covered, for about 10 to 12 minutes. Remove cod pieces and keep warm. Continue to cook sauce for about 5 minutes.
Pour over fish and serve.
Preparation time:
about 15 minutes.
Cooking time:
about 20 minutes.
heat butter, brown sugar,garlic,lemon juice, pepper and soy in saucepan, warm over medium heat.
Cool and add cod pieces. Marinade in refrigerator about 1-2 hours.
Lighly oil heated grill grates and brush fish filets with brown sugar sauce.
Cook for 5 minutes per side, and at the same time baste with sauce, continue cooking untill fish flakes easily.
Do not overcook.
repeat for all of the cod pieces; transfer to a plate.
fore cooking, place the pieces of dried cod (baccala) in a large
b>cod well under cold running water. Cut into five or six pieces
nd slice into bite-size pieces.
Cut the noodles into
Saute onions, garlic, pinch of salt in olive oil until onions are transparent.
Rinse cod fish 2 or three times in cold water to take off some of the salt.
Boil cod fish for 25 minutes and flake.
In a large bowl combine boiled potatoes, mashed eggs, cubed avocado and flaked cod fish.
Pour sauteed onions,garlic and olive oil over combined ingredients and mix so all ingredients are one. YUM.
ring to the boil. Add cod for 5 minutes then remove
Tear bread into pieces and pulse to fine crumbs
Soak the salt cod in lots of cold water
Cod Fish with Anise cooking instruction:<