Black Cod With Lemon And Grains Of Paradise Recipes

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PAN-ROASTED COD WITH GRAINS OF PARADISE



Pan-Roasted Cod With Grains of Paradise image

Grains of Paradise were a common spice in Europe before the discovery of black pepper. It's still used in North and Western Africa. The flavor is similar to that of pepper, but it has a slightly more fruity flavor. It pairs very well with white fish.

Provided by Sascha

Categories     African

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb cod fish fillet, cut into 2 pieces
sea salt
1 tablespoon peanut oil
extra virgin olive oil, for sprinkling
1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle
1 lemon, halved, for sprinkling (optional)

Steps:

  • Preheat the oven to 450°.
  • Place a medium iron skillet over medium high heat.
  • Season cod on both sides with salt.
  • When skillet is hot, add peanut oil, then cod.
  • Saute until crisped and brown.
  • Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
  • Remove from oven, and place on serving plates.
  • Drizzle with olive oil, and sprinkle grains of paradise on top.
  • Squeeze a little lemon juice over fish, if desired.

Nutrition Facts : Calories 199.5, Fat 7.9, SaturatedFat 1.4, Cholesterol 73.3, Sodium 92.1, Protein 30.4

BLACK COD WITH LEMON AND GRAINS OF PARADISE



Black Cod With Lemon And Grains Of Paradise image

Provided by Amanda Hesser

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

5 tablespoons extra virgin olive oil
1 5-inch sprig rosemary
3 tablespoons sliced garlic chives, or 3 tablespoons chives and 1 clove minced garlic
1/2 teaspoon grains of paradise (available at Fairway and specialty food stores), lightly crushed
Grated zest of two lemons
Coarse sea salt
4 8-ounce pieces black cod fillets, with skin
Flour for dusting

Steps:

  • Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt. Remove from heat and reserve.
  • Season fish on both sides with salt, and dust with flour, shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, place the fillets skin-side down in pan. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
  • To serve, transfer fillets to serving plates. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets. Sprinkle with a little coarse salt, and serve.

PAN-ROASTED COD SEASONED WITH GRAINS OF PARADISE



Pan-Roasted Cod Seasoned With Grains Of Paradise image

Provided by Amanda Hesser

Categories     dinner, main course

Time 5m

Yield 2 servings

Number Of Ingredients 6

3/4 pound cod fillet, cut into 2 pieces
Sea salt
1 tablespoon peanut oil
Extra virgin olive oil, for sprinkling
1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle
1 lemon, halved, for sprinkling (optional)

Steps:

  • Heat oven to 425 degrees. Place a medium iron skillet over medium high heat. Season cod on both sides with salt. When skillet is hot, add peanut oil, then cod. Saute until crisped and brown. Then turn, saute for one minute, and transfer to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
  • Remove from oven, and place on serving plates. Drizzle with olive oil, and sprinkle grains of paradise on top. Squeeze a little lemon juice over fish, if desired.

SAUTEED BLACK COD WITH SHALLOT-LEMON VINAIGRETTE AND FRESH HERB SALAD



Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad image

Categories     Leafy Green     Herb     Sauté     Quick & Easy     Lemon     Cod     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Mix in small bowl to make vinaigrette:
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
Combine in large bowl to make herb salad:
6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
Sprinkle with salt and pepper:
4 6- to 7-ounce black cod fillets with skin
Heat in large nonstick skillet over medium-high heat:
1 tablespoon olive oil

Steps:

  • Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

COD WITH LEMON & PARSLEY CRUST & SUMMER GREENS



Cod with lemon & parsley crust & summer greens image

Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

1 thick slice stale bread , crusts removed
large bunch parsley
zest and juice from 1 lemon
1 tbsp olive oil
2 cod fillets, about 175g/6oz each
260g pack prepared veg, such as pea & runner beans or a pea, leek & spinach medley
1 tsp wholegrain mustard

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
  • Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice. Serve alongside the fish.

Nutrition Facts : Calories 317 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium

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