aking dish.
Put in cod fillets so they are lying flat
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
/2 mixture over cod fillets and grill for 8 mins, or until
pot of boiling water for about 20 mins. Meanwhile, heat
For the mango salsa, mix 2/
omato mixture in preheated oven for 10 minutes. Stir orzo into
ny ice glaze from frozen cod fillets under cold water; pat dry
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.
Add the cod fillets and cook 3 - 4 minutes on both sides.
Add the soup, water, pepper, parsley, lemon juice and paprika to the skillet and heat to a boil.
Reduce the heat to low.
Gently simmer for 5 minutes or until the cod is cooked through.
Top with the lemon slices.
Partially thaw cod fillets in refrigerator. Fish is ready
Preheat oven to 375\u00b0F.
Divide vegetables between 4 large squares of parchment paper. Top with cod fillets, orange slices, lemon slices, wine and ginger. Season. Fold into parcels. Transfer to a baking tray and bake for 25 mins, until fish flakes. Serve garnished with cilantro.
nd cool completely.
Place cod fillets on prepared baking sheet. Brush
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Place cod fillets in a 9 x 13-inch baking pan.
Slice onion and spread evenly on top of fillets.
Shake on pepper.
Dot with margarine; sprinkle with dill weed and pour milk into pan.
Bake, covered, at 450\u00b0 for 10 minutes.
Uncover and continue baking 5 minutes more until flaky.
Preheat oven to 350\u00b0.
Place clean cod fillets in a 13 x 9-inch baking dish coated with cooking spray.
In a medium bowl, combine remaining ingredients. Mix well until moist.
Pour mixture over fillets and pat down gently.
Bake for 20 to 25 minutes or until fish flakes with a fork.
Makes 4 servings.
Preheat to 375\u00b0.
Melt butter in saucepan, slowly add flour until blended.
Stir in milk, add lemon juice, salt and pepper. In greased baking dish, lay out cod fillets. Sprinkle 1\\2 of the bread crumbs, and all of the celery over the cod. Pour sauce evenly over cod. Sprinkle remaining bread crumbs over all.
Dot with butter and grated parmesan cheese.
Bake for 25 min. or until bread crumbs are golden brown.
In shallow microwave dish, combine sherry, water, soy sauce, oil, ginger root (or lemon rind), sugar and garlic; stir to mix. Add fish fillets in a single layer.
Marinate at room temperature for 20 minutes or prepare and refrigerate for 4 hours, turning once or twice.
emon slices for serving and garnish.
Rub the fish fillets with
Lay cod fillets lengthwise in shallow baking pan.
Season with salt and pepper to taste and sprinkle with paprika.
Saute coarsely chopped onion in butter or margarine until golden and tender.
Cook bacon separately until crisp and crumble into onion and butter mixture.
Mix and ladle onto fillets evenly; bake at 325\u00b0, uncovered, for 25 to 30 minutes.
Serves 4 to 6.
Preheat oven to 350 degrees F (175 degrees C).
Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
Bake in preheated oven for 30 minutes. Serve warm over rice.
nd pepper. Place the fish fillets into the marinade and turn