Gas mark 6. Wipe the cod loins clean, run them briefly under
basil, and parsley.
Place cod loins into tomato mixture; cover and
ip the largest pice of cod.
Dredge the fish in
place the pieces of dried cod (baccala) in a large pan
Rinse cod well under cold running water.
ring to the boil. Add cod for 5 minutes then remove
Preheat the oven to 375\u00b0F
Season the frozen fish with salt, pepper & garlic powder and set aside.
In a large 9 x 13 pyrex dish or roasting pan, toss the potatoes, paprika, garlic cloves, salt, pepper, piri-piri sauce, ketchup, cumin, onions, ketchup, wine and olive oil together.
Place the dish in the middle of the oven and bake for 35 minutes, or until the potatoes are almost tender, tossing regularly. Toss the fish in the sauce then place on top of the potatoes. Bake until the fish is tender and flaky (basting and turning 2 or ...
re cooking, pan fry the cod in a mixture of olive
unning water.
Place salt cod in a large container of
Turn down the heat add cod fillets and simmer until tender
Soak the salt cod in lots of cold water
ith Bev's Tartar Sauce Recipe #56860.
Serves 4.
Crush the pepper, allspice, coriander, cumin, red chillies and garlic in a mortar with pestle.
Marinate the steaks in this mix and gingerpaste,turmeric and salt for atleast 30 mins.
Heat the oil and butter in a pan and add the cod to the pan cooking over moderate heat for 5 minutes each side.
Until the fish is cooked.
Take the fish out and keep warm in a warm oven or a warm platter covered.
Add lime juice and stir till bubbling.
Pour this sauce over the fish and garnish with lime wedges and coriander sprigs.
Serve hot.
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.
n a bowl.
Dredge cod pieces on all sides and
Place boneless, skinless salt cod in cold water and soak
Note: Soak Cod fish in water overnight.
t this yer topped with Recipe #367251.
I also did
If the smoked cod has a strong smoky flavor,
Cut cod into 6 equal servings.