egrees F.
For the black cod and ratatouille:
Cover a
alt to taste.
Season black cod pieces all over with salt
ris, onion, garlic, salt, and black pepper together in a bowl
SET THE BLACK COD pieces skin side down in
br>Pour the mixture over cod steaks in a shallow glass
Slice cod 3/4\" thick, leaving skin
Pour water and olive oil into a large saucepan over medium heat. Arrange cod fillets in a single layer in the pan; bring water to a simmer. Cover and cook for 5 minutes.
Arrange ginger and green onions on top of the cod and replace lid; poach for 5 minutes more. Mix soy sauce and sesame oil into the poaching liquid; spoon over the cod. Transfer cod and liquid to a serving bowl, ladling sauce over the top.
nions (scallions), and the flaked black cod, and carefully mix (try not
Soak the lily buds, black mushrooms, wood-ear mushrooms, and
Cool.
Spread mixture over cod, cover and refrigerate for 24
auce is smooth.
Place cod in a baking dish and
nd cool completely.
Place cod fillets on prepared baking sheet
Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.
Prepare coals and cover the grill with foil.
Grill the cod over hot coals for 5 to 6 minutes.
Turn and grill an additional 2 to 3 minutes or until fish flakes with a fork.
Serve with parsley and lemon wedges.
Preheat oven to 450F degrees. Spray jelly-roll pan with nonstick vegetable cooking spray.
Combine mayo, parmesan cheese, lemon juice, anchovy paste and salt and pepper.
Combine bread crumbs and parsley.
Spoon mayonnaise mixture on one side of the cod and dip the coated side in the breadcrumb mixture. Place fish on pan with crumb side up.
Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.
Using a sharp knife, make 3 1/4\" deep, 2 1/2\" long diagonal cuts in skin of each fish fillet. Arrange fillets in a single layer, skin side up, in a 15\"x10\"x2\" glass baking dish. Pour sherry and 1/4 cup olive oil over fish; sprinkle with pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning every so often.
Preheat oven to 425*F. Combine butter and garlic in a heavy medium saucepan. Cook over medium heat till butter melts and garlic begins to brown, about 12 minutes, stirring occaionally. Discard garlic cloves. Add ...
read and basil. Place the cod fillets in a large ovenproof
Bring sake and mirin to a boil. Turn the heat and add miso paste, mixing with a wooden spoon. Then add sugar. Remove from heat once the sugar is dissolved. Cool.
Place fish in miso. Marinade in refrigerator 2-3 days.
Preheat oven to 400 (200C). Preheat a grill or broiler. Grill or broil until the fish turns brown. Then bake for 10 to 15 min.
Plump sultanas in 1/2 cup of white wine.
Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including ...
Place cod in casserole dish (square dish).
Brush with mayonnaise to coat thinly.
Mix crumbs with butter and add shrimp. Place crumb mixture over half of the fillets.
Fold fillets over and top with remaining crumb mixture.
Bake at 350\u00b0 for 1 hour or until fish flakes.