Traditional recipes

Cod fillets and baked potatoes

Cod fillets and baked potatoes


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Peel and cut the potatoes, sprinkle with 2-3 tablespoons of oil and season with hot pepper paste. Put them in a tray lined with baking paper and bake for about 30 minutes on high heat, then season with salt and leave in the oven if necessary.

The fillets are washed, wiped and sprinkled with lemon juice and remaining oil, then seasoned with salt and pepper and wrapped in baking paper. Put in a pan and bake for 10-15 minutes on high heat.

Crush the garlic and mix with a pinch of salt, then with the yogurt and pour over the cod fillets. Serve with potatoes, if desired sprinkle with chopped parsley.

Good appetite!


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Code strips in the pan

Code strips in the pan from: cod fillets, salt, pepper, flour, olive oil, butter, capers, parsley, lemon.

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Ingredient:

  • 4 cod fillets, skinless, boned
  • salt and freshly ground black pepper
  • flour
  • 2 tablespoons olive oil
  • 85 g butter
  • 1 hand of capers soaked in water
  • 1 handful of parsley
  • 2 lemons

Method of preparation:

Season the cod fillets on both sides and lightly powder with flour, shaking off the excess. Pour the olive oil into the hot pan and turn it a little so that the bottom is completely covered. Put the code in the pan, leave it for two minutes and then check with a fork on one side if it colors nicely.

When it has a beautiful golden color, turn the fish on the other side and continue to fry, lowering the heat. After almost 3-4 minutes, the cod should be fried as much as necessary. Remove the fish from the pan and keep warm.

Put the butter in the pan and let it melt and color slightly. Add the capers and parsley and, for the next 30 seconds, turn the pan until the butter turns brown.

Pour the juice of a lemon and remove from the heat it will sizzle and boil, turn the pan until everything is well mixed, then pour the capers, parsley and browned butter over the cod. Serve with lemon quarters, boiled potatoes and a lettuce.

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SALAU FILES WITH LEMON SAUCE AND NATUR POTATOES

I wanted a real holiday recipe for the day of Flowers on the occasion of the release of fish when I bought this wonderful piece of fresh pikeperch and what could be more suitable than a fillet fillet with lemon sauce and natural potatoes with a fresh salad of fennel and cucumber.

I love lemon in combination with any kind of fish and it fits in any sauce, be it simple, capers or dill, but it is even more delicious if it has a subtle aroma of white wine and a curry powder. I hope you try this one and I guarantee you will not fail, especially if you use it in a fatter fish like salmon or salmon trout.

Ingredient:

  • 300 gr. page of salau
  • 1 tablespoon spices for fish Nouvelle Cousine
  • ½ lemon
  • ½ teaspoon curry powder
  • 1 teaspoon cornstarch
  • 200 ml. White wine
  • 75 gr. butter
  • ½ Cucumber Fabio
  • ¼ pcs. fenician
  • 2 potatoes
  • 2 dill threads

Preparation method:

1 First serve the fillet fillet, then season with salt, pepper and special spices for fish.

2 Boil the peeled potatoes in a pot with cold water and a little salt, or, for speed, you can clean them and boil them cut into cubes as appropriate.

3 For the fennel and cucumber salad, take a vegetable peeler with which you can form very thin strands of fresh cucumber and cut julienne a quarter of the fennel with the unmistakable anise flavor that I bought especially for this salad ( a similar recipe can be found here). Sprinkle a pinch of salt on top, sprinkle with a little lemon juice, then finely chop a dill and set the salad aside.

4 Pass the lemon peel very well in a mortar with a pestle (or you can put it on a fine grater), mix with 2-3 teaspoons of lemon juice, then add a curry powder over them (about a half a teaspoon) and mix well.

5 Take a saucepan suitable for the sauce, pour 150 ml into it. white wine and add the lemon and curry mixture. Put them on low heat for a few minutes, until they boil in a few boils that will help eliminate alcohol, then add a teaspoon of starch dissolved in two or three tablespoons of cold water.

6 After letting the sauce thicken for a few minutes, add a cube of cold butter that will emulsify it even better giving it an extra shine and turn off the heat.

7 Fry the fillet very quickly in a drop of oil, and when it is noticed that it has caught a little color on both sides, add 50 ml. come and leave for 2-3 minutes under a lid.

8 Check if the potatoes have boiled, add a piece of butter and a little dill over them for an additional flavor, then season them according to personal taste.

9 Arrange the appetizing plate with a lot of sour lemon sauce over which are placed the juicy salami fillets with wine flavor, natural steamed potatoes and the indispensable fresh fennel and cucumber salad.


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Code sheets in crust

With the arrival of spring, I feel the need to eat as light and healthy as possible, and most of the time, fish meat is a very handy alternative. Fish meat dishes are filling and tasty and can be prepared in various ways. This time I chose to prepare a recipe for cod fillets in crust.

Not only is it a healthy type of fish, rich in protein and low in fat, which makes it an excellent source of protein, but it is also rich in vitamins and minerals, essential for good health.

If you have come to read so far, it means that I have convinced you, so I leave you the recipe and the list of ingredients, below.

Ingredients for preparing cod fillet
  • 2 pieces of code tabs
  • 200 grams of dry bread
  • 30 gr melted butter
  • grated smoked cheese
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • salt and pepper
  • new white potatoes
  • rosemary
  • thyme
  • dill
How to prepare the code file

I started by preparing the oven, at 170 degrees, heat up and down.

With the help of a paper towel, I wiped the pieces of tabs well, so that no excess water remains, anyway the fish will leave some water, as long as it stays in the oven.

The next step is to prepare the crust that I will put on top of the fish.

Find dry bread at bakeries or shops that also sell bread, it shouldn't be a problem or you can make it yourself at home.

I started by rubbing the dry bread with garlic, so that it acquires a light flavor that fits wonderfully with the fish, then I crushed it as hard as I could with a rolling pin, but you can make your work easier by doing it with a kitchen robot. I chose the hard way.

After beating the bread, I put the fish, melted butter, salt and pepper, grated cheese and finely chopped dill. This mixture came to cover the code sheet.

I put the fish in the oven for about 25 minutes, not before sprinkling it with the 2 tablespoons of olive oil. The crust must be golden. I also put a few sprigs of thyme for flavor.

How to prepare potatoes

As a side dish, I made some new potatoes that I prepared as follows.

I washed them thoroughly, cut them into large cubes and boiled them in salted water. I left them there for about 10 minutes, enough to boil a little.

Meanwhile, I put a pan of oil on the fire, and when the potatoes were cooked enough, I transferred them to the pan and fried them with a few sprigs of rosemary, until they turned golden.

At the end I put everything nicely on a plate and served with a yogurt sauce.

Yogurt sauce with garlic, lemon sauce or tzatziki sauce go very well in combination with this cod fillet in crust.


Recipe of the day: Code in the oven

Code in the oven from: cod fillets, olive oil, butter, garlic, egg, breadcrumbs, parsley, green onions, pepper, salt.

Ingredient:

  • 3 code files
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of crushed garlic
  • 1 or
  • 1 cup breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onions
  • 1/8 teaspoon pepper
  • salt

Method of preparation:

Preheat the oven to 200C.
In a small saucepan, heat the olive oil, butter and crushed garlic. Turn off the heat and set aside for 5 minutes, then discard the garlic.
In a medium bowl, combine breadcrumbs, parsley, green onions and pepper. Add the mixture of oil and egg, season with salt, mix well.


Season the fish fillets with salt to taste, place them in a baking dish and cover with the breadcrumbs mixture.


Bake for about 17 minutes.


Cod fillets on potato bed

We present a fish recipe that is very easy to prepare: cod fillets on a bed of potatoes. It is an ideal recipe for family dinners.


Baked cod with lemon and asparagus pulled into the pan

With its white and tender meat, cod is a delicious fish that can be cooked simply, in the oven or on the grill, and can be served with a risotto garnish and pan-fried asparagus in butter or normal or sweet baked potatoes.

See below the ingredients and how to prepare it!