Cod Fish Pasta Recipes

MEDITERRANEAN COD WITH TOSSED PENNE PASTA

Steps:

• Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
• Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
• While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
• Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.

SEARED COD WITH LEMON, TOMATO AND BASIL PASTA

Steps:

• Bring a large pan of water to the boil.
• Once boiling salt the water generously and add in the pasta. Cook as per the packet instructions. Reserve 1 cup of the cooking water before you drain it.
• Whilst the water is coming to a boil start the fish.
• Heat the olive oil in a heavy-based skillet over medium-high heat.
• Season both sides of the cod fillets generously with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.
• Once the cod is cooked remove it from the skillet and lightly tent it with foil.
• Add the tomatoes halves to the same skillet and cook until they have softened slightly. About 1 minute.
• Add in a the broth, brown sugar, crushed garlic cloves, salt, pepper, the zest the lemon, and 1 tbsp of the lemon juice.
• Bring the sauce to a simmer and then add the drained pasta and 1/4 cup of chopped basil leaves.
• Stir well to coat the pasta adding ¼-½ cup of the reserved cooking water.
• Once the pasta is all cooked, check your seasoning, add the cod fillets back in and serve immediately.

COD FISH PASTA

Steps:

• Put three large Cod sections in a pan with the milk and bring to a boil. Remember to not over boil or the cod will turn out dry. About 3-5 minutes (with a fork check to see if it starts to flake).
• Set Codfish aside on a separate plate to cool.
• To the milk add the corn starch, nutmeg, pepper, parmesan and boil until thickness of a béchamel sauce. Set aside.
• Put Clams in a pan with the lid on so as not to lose any of the steam, do not add water. When they open they are done. Discard any unopened clams, this takes about 3-5 minutes. Set aside.
• Add the clam water to the milk sauce and stir.
• Start to flake with the aid of a fork the Cod. Discard any skin or fish bones.
• In a large fry pan add butter, onions, garlic. Sauté, and when done add the flaked Codfish.
• Boil your pasta with a dash of salt. When done remove the water.
• Pour béchamel sauce into the Codfish pan and heat up. Add the pasta and mix gently.
• Transfer the pasta do a nice serving dish and garnish with the clams.
• Enjoy.