inse any ice glaze from frozen cod fillets under cold water; pat
Preheat oven to 350 F.
If you are using Frozen cod defrost and drain all liquid from pouch.
Marinade cod in zesty Italian dressing set aside for 30 minute.
Combine all dry ingredients in bowl or ziplock bag.
Place cod in bowl or ziplock bag to coat.
Put cod in non greased baking dish
Bake for 35 minute or until done.
Remove fish from freezer, unwrap and let stand 5-10 minutes.
Sautee the first 3 ingredients in olive oil, 3-4 minutes.
Add garlic, briefly saute.
Add canned tomatoes, chicken broth, basil and pepper.
Stir fish into mixture. Cover, simmer 15-20 minutes or until fish flakes easily.
Add parsley to mixture.
Meanwhile, cook brown rice according to package directions, so that it is finished cooking when cod mixture is ready.
In individual bowls serve cod mixture over brown rice.
Mix flour, garlic and salt together. Coat cod in flour mixture. In skillet, add oil and butter. Place coated cod in skillet on medium. Sprinkle parsley flakes on cod and cook 5 minutes until lightly browned. Turn and add more parsley flakes. Cut onions in large 1 inch pieces. Cut celery on a slant 1 1/2 inches. Add to skillet. Cover and cook on low 10 minutes, or until celery is slightly tender. Serves 4 to 6.
n the flesh of the cod, which should be flaked into
keep warm. Remove rack. Add frozen peas to cooker. Close cover
In large nonstick skillet, cook
mushrooms in margarine over medium-high heat until tender, stirring occasionally.
Stir in salt, pepper, wine and water.
Gently add frozen fillets to skillet; cover.
Cook over medium-high heat for 6 to 8 minutes or until fish flakes easily with fork.
Turn fillets once during cooking.
Remove fillets to serving platter.
Keep warm.
Thaw cod fillets.
Preheat oven to 350\u00b0.
Prepare large baking pan with vegetable pan coating spray.
Sort cut fish into six equal serving pieces.
Place in prepared pan.
Combine remaining ingredients except lemon wedges.
Mix well.
Spread on top of fish.
Bake 30 to 40 minutes or until fish flakes easily with a fork.
One 4-ounce serving contains 185 calories.
Heat oil in large skillet.
Add the onion and garlic. Cook till soft.
Add the crushed tomatoes and capers and simmer for 10 minutes or so.
Add the cod and simmer till flaky.
Add the basil and serve.
Rinse cod well under cold running water.
If using dry salt cod: Soak in water for 12
Turn down the heat add cod fillets and simmer until tender
If using salt-cod, cut into 4 pieces and
Place the frozen fish fillets in a shallow
Thaw cod, if frozen; cut into 1-inch pieces. In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender. Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.
Sprinkle cod, on both sides, with crushed
Put three large Cod sections in a pan with
Bring 3/4 cup salted water to a boil, add the rice and cook for 20 mins.
Melt the butter in a saucepan, add the flour and cook over low heat, stirring, for 5 mins. Stir in the curry powder, then gradually pour in the milk, stirring constantly. Simmer over low heat for 15 mins, stirring occasionally. Season with salt and black pepper. Add the cod and peas and simmer for 5 mins. Add the mandarin oranges and simmer for 1 min more.
Drain the rice and arrange on plates with the curry. Sprinkle with the parsley and peanuts.
ater then pour over the cod fillets in a large saucepan
Thaw cod, if frozen; cut into 1-inch pieces.
In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 8-10 minutes.
Add fish to saucepan and return to boiling.
Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
Serve.