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.
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
read and basil. Place the cod fillets in a large ovenproof
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.
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
Turn down the heat add cod fillets and simmer until tender
place the pieces of dried cod (baccala) in a large pan
Cod Fish with Anise cooking instruction:<
Rinse cod well under cold running water.
ring to the boil. Add cod for 5 minutes then remove
re cooking, pan fry the cod in a mixture of olive
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.
unning water.
Place salt cod in a large container of
br>Coat both sides of cod in melted butter in the
ize is approximate. The original recipe said \"serves 4-6\".
r use in some other recipe).
Mix the bread crumbs
casserole dish.
Wash cod and pat dry with paper