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
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.
br>Pour the mixture over cod steaks in a shallow glass
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.
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 ...
Season the frozen fish steaks lightly with salt and pepper. Place in a large saucepan with oil.
Place a layer of sliced onion, followed by a layer of tomato wedges.
Cover and simmer mixture over medium heat.
Readjust seasoning just before serving.
Rinse fish with cold water.
Pat dry with paper towel.
Cut fish into 4 equal size serving portions. Set aside.
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 350\u00b0F Sprinkle fish with salt and pepper; place in 11x7x2\" glass baking dish. Drizzle with 1 1/2 teaspoons lime juice.
Heat oil in large skillet over medium heat. Add leek over medium heat. Add leek and garlic; saute 7 minutes. Add coconut milk and remaining lime juic; boil until thick, about 4 minutes. Stir in lime peel.
Spoon sauce over fish. Bake about 20 minutes, until fish is just opaque in center. Transfer to platter. Whisk juices in baking dish. Spoon around fish, top with cilantro.
s fully dissolved.
Place cod on a baking sheet and