read and basil. Place the cod fillets in a large ovenproof
Preheat oven to 500 degrees.
In a glass baking dish, mix rice, water and bouillon cube.
Cover.
Put dish in oven and immediately turn off the oven.
\"In the morning, you will wake to perfect wild rice, every time. Not really sure how much it makes.
I'm estimating!
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 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.
small package of mixed wild mushrooms that include porcinis). To
Turn down the heat add cod fillets and simmer until tender
eason.
Meanwhile, season the cod, top each fillet with 1
Cod Fish with Anise cooking instruction:<
Rinse cod well under cold running water.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
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.
ut before pureeing. * The original recipes suggested leaving it half-pureed
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