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.
Turn down the heat add cod fillets and simmer until tender
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.
Mix oil, onions, potatoes, salt, pepper and dill.
Roll fillets in mix and place in pan.
Place chopped bacon, mustard and paprika in a small bowl and combine.
Spread on top of fillets. Bake.
Cod Fish with Anise cooking instruction:<
Rinse cod well under cold running water.
If using salt-cod, cut into 4 pieces and
ntil tender.
Place the cod fillets in the baking dish
Preheat the oven to 350\u00b0F. Lightly grease four 1-cup ramekins.
Place cod in a large skillet. Cover with water and bring to a simmer on medium heat. Remove cod from water as soon as the bubbles begin breaking. Peel off skin. Flake fish with fork.
Mix fish with half the cream, then divide among the ramekins. Top with onion and spinach.
Pour remaining cream into ramekins and season. Break an egg into each dish. Sprinkle with cheese.
Bake 12-15 mins, until golden and egg whites are set. Serve with crusty bread.
Preheat oven to 350\u00b0F. Lightly grease 4 - 8 oz ramekins.
Place cod in a frying pan. Cover with water and bring to a simmer over medium heat. Drain and peel off skin. Flake cod flesh with a fork then distribute between ramekins. Top with onions and spinach. Add 1/4 cup cream to each ramekin and season to taste. Break 1 egg into each dish and top with cheese. Bake for 10-15 mins, until golden brown and cooked through.
Serve with crusty bread.
Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.
br>Coat both sides of cod in melted butter in the
casserole dish.
Wash cod and pat dry with paper
old all the pieces of cod in a single layer.
ver medium-high heat. Season cod with salt and pepper; fry
egrees.
Rub cod with oil.
Place cod in a oven
BSP Olive Oil.
Place Cod fillet in center of dish
read and basil. Place the cod fillets in a large ovenproof
Preheat oven to 350\u00b0F. Lightly grease 4 shallow ramekins.
Place cod in a large saucepan. Cover with water and bring to a simmer over medium heat. Remove cod from pan. Discard skin and flake flesh with a fork.
Divide fish between ramekins. Arrange tomatoes, onions and spinach over top. Distribute cream between ramekins and season. Break an egg into each ramekin and sprinkle with cheese. Bake for 15-20 mins until golden, bubbly and cooked through. Serve with crusty bread.