LEMON GARLIC FISH AND TOASTED PINE NUTS
This keto-friendly cod recipe is covered in toasted pine nuts and drenched in a delicious lemon, garlic sauce. Paired with green beans and a side salad, this low-carb meal is simple enough to have every week!
Provided by Olivia
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Place pine nuts in a nonstick (or lightly greased) skillet over medium-low heat. Cook until golden brown and fragrant, stirring occasionally. Transfer to a small bowl
- Melt 1 tablespoon butter in skillet. Sprinkle fish fillets with salt and pepper and then add to skillet, cooking until lightly browned on each side. About 3-5 minutes on each side, depending on size. Fish should reach 145°F
- After all fish has cooked, melt remaining butter in the skillet, add garlic, and cook for about 1 minute, until fragrant, stirring. Add broth and lemon juice and simmer, craping up any browned bits from the bottom of the skillet, 1 minute. Remove skillet from heat and stir in pine nuts and parsley. Spoon the mixture over fish and enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 292 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
COD FISH WITH PINE NUT BROWN BUTTER
Nice fish main course. Presentation is classy enough, it almost looks like something served in a restaurant! Easy and fast to prepare.
Provided by KitchenManiac
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large pan over medium heat, till it is light golden in colour.
- (make sure you don't overdue this and burn the butter) Add lemon juice and pine nuts and saute for 1 minute.
- Add fish to pan and cook for 2 minutes on each side, or till it is cooked to your liking.
- Serve fish on steamed greens with the brown pine nut butter as a sauce.
- Serve with a lemon wedge.
BAKED COD WITH VEGETABLES, PROSCIUTTO AND PINE NUTS
Make and share this Baked Cod With Vegetables, Prosciutto and Pine Nuts recipe from Food.com.
Provided by CulinaryQueen
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/425°F.
- Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms.
- Sprinkle over the garlic along with some salt and pepper.
- Drizzle over some oil to coat the veggies and mix it all around.
- Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies.
- Sprinkle with pine nuts and drizzle a little olive oil over the top.
- Place the lemon wedges in between the cod pieces. Do not squeeze.
- Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.
Nutrition Facts : Calories 287.1, Fat 7.7, SaturatedFat 0.8, Cholesterol 97.8, Sodium 131.3, Carbohydrate 10.5, Fiber 3.7, Sugar 4.7, Protein 44.6
OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS
This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.
Provided by Antonia Lofaso
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
- For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
- For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
- Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
- For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
- Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.
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