mediterranean baked cod

 

Mediterrean Cod.jpg

mediterranean baked cod recipe with lemon and garlic


INGREDIENTS

  • 1.5 lb Cod fillet pieces (4-6 pieces)
  • 5 garlic cloves, peeled and minced
  • 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

  • 5 tbsp fresh lemon juice
  • 5 tbsp Private Reserve extra virgin olive oil
  • 2 tbsp melted butter

For Coating

  • 1/3 cup all-purpose flour
  • 1 tsp ground coriander
  • 3/4 tsp sweet Spanish paprika
  • 3/4 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
  3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
  4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
  5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple of minutes on each side) Remove from heat.
  6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
  7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

 

  1. Lebanese Rice with Vermicelli.jpg

    lebanese rice with vermicelli


    INGREDIENTS

    • 2 cups long grain or medium grain rice
    • Water
    • 1 cup broken vermicelli pasta
    • 2 1/2 tbsp olive oil
    • Salt
    • 1/2 cup toasted pine nuts, optional to finishServing suggestions: Serve immediately with Lebanese rice and  Mediterranean chickpea salad or traditional Greek salad.

    INSTRUCTIONS

    1. Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
    2. In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
    3. Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
    4. Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.
    5. Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in the cooking pot for 10-15 minutes, then uncover and fluff with a fork.
    6. Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

    NOTES

    • Pro Tips: 1. You must rinse the rice to get rid of excess starch which causes the rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.
    • Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
    • SAVE! Try our Greek extra virgin olive oil bundle!

     

     

mediterranean baked cod

Braised Cod with Peperonata

Unlike a lot of people that I know, I could eat some sort of fish for dinner every night of the week.  Add that to a little pasta and a good sauce and I am a happy foodie.  My husband is a “meat & potatoes” guy, so fish is not served as often as I would prefer.  Last night I made this wonderful cod dish and his response was: “It tastes fishy”.  My response was “Well it is fish, but if you taste the sauce in the same bite, you enjoy the sauce and ‘fish taste’, which I happen to love does disappears with the combination.  cod

This recipe is from Cook’s Illustrated with a few changes due to what I had or did not have in the pantry and refrigerator.

For this Spanish-style braised cod recipe, we laid down a base of sautéed onion, bell pepper, garlic, and paprika, to which we added tomatoes, fresh thyme, and wine. Once the broth was prepared, we simply nestled the pieces of fish down into the sauce, dropped the heat to low, covered the skillet, and let the fish cook in the moist environment. Within about 10 minutes, the fish was cooked through—the result being a tender, moist, and very well seasoned braised cod recipe.

Note: If you can buy several different brands of tomatoes and do a taste testing, kind of like a wine tasting.  The better the tomatoes, the better the end product.  I had a half used jar of tomato spread, so added it in, so it did not go to waste.  It didn’t hurt!

INGREDIENTS

2 tbs olive oil

2 red bell peppers, cored and sliced thin (I had a jar of roasted red peppers so used those)
1 onion, halved and sliced thin
2 tsp sweet paprika
Salt and pepper
4 garlic cloves, minced
1/2 cup dry white wine
1 can diced tomatoes, drained (14.5 oz)(I only had 28oz Bianco Tomatos)
1 tsp fresh thyme, minced
Skinless cod fillets, 1 inch thick (I left the skin on and it was not a deal breaker)
2 tbs fresh basil leaves, coarsely chopped
2 tsp balsamic vinegar or sherry vinegar

INSTRUCTIONS – SERVES 4

Halibut, snapper, tilapia, bluefish, monkfish, or sea bass fillets are all good substitutions for the cod. If desired, drizzle with extra-virgin olive oil before serving. Smoked paprika (often found in specialty spice markets) is a nice substitution for the paprika here. Serve with soft polenta or crusty bread. I served over fresh pasta. The sauce meshed beautifully with the pasta.  

Making the Minutes Count:While the peppers and onion cook, mince the garlic and thyme. Chop the basil while the fish cooks.

1. Sauté Aromatics: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell peppers, onion, paprika, and 1/2 teaspoon salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Make Sauce: Stir in tomatoes, wine, thyme, and 1/4 teaspoon pepper, and bring to simmer.

3. Poach Fish: Pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 10 minutes.

4. Finish Sauce: Transfer fish to individual plates. Stir basil and vinegar into sauce and season with salt and pepper to taste. Spoon sauce over fish and serve.

Braised Cod with Peperonata