Cod Lyonnaise Recipes

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BAKED COD WITH GARLIC MAYONNAISE RECIPE - (3.8/5)



Baked Cod with Garlic Mayonnaise Recipe - (3.8/5) image

Provided by Thom7747

Number Of Ingredients 8

1 Cod (I used the tail part and it's about 7" long)
A dash of pepper and salt
1 teaspoon olive oil if not using Cod
3 garlic cloves
1 teaspoon garlic powder (optional)
2 tablespoon mayonnaise (I use Japanese Mayo - the one with the baby)
1/2 teaspoon olive oil
Pinch salt

Steps:

  • Preheat oven to 392 degrees fahrenheit (200C) Place Cod skin down on a baking dish, if you are not using Cod rub oil on the base of the fish before putting it on the dish. To prepare the sauce, chop or blend garlic till paste like. Add in the rest of the ingredients and mix well. Spread the mixture over the fish. Bake fish for 15 minutes or till cooked. Served immediately. Note: If you are using Cod, you may notice a lot of oil at the base. It's from both the Cod and the Mayo. Just dish it out and serve on another dish. Oily it may seem but it's not oily but moist inside. However if you are using other white fish, it will not be as moist inside.

COD BAKED IN MAYONNAISE



Cod Baked in Mayonnaise image

This comes from The Encyclopedia of European Cooking. It is one of the easiest dishes you could cook. The book recommends you serve it with mashed potatoes. I made this in little individual ovenproof bowls and served it as a starter.

Provided by wizkid

Categories     Norwegian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs cod fish fillets
2 tablespoons chopped parsley
1 onion, finely chopped
10 tablespoons mayonnaise
salt and pepper
3 tablespoons breadcrumbs

Steps:

  • Wash and dry cod fillets.
  • Place in a buttered casserole and season with the salt and pepper.
  • Sprinkle parsley and onion over it.
  • Cover with mayonnaise.
  • Bake in a pre-heated hot oven for 20 minutes.
  • Sprinkle with breadcrumbs over it and bake another 5 minutes.
  • Serve.

COD DIJONNAISE



Cod Dijonnaise image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds carrots, peeled and thinly sliced
1 1/2 pounds spinach, washed and stemmed
1 tablespoon unsalted butter
Salt and freshly ground white pepper
1 recipe Seared Cod
2 tablespoons Dijon mustard
1 cup fresh bread crumbs
2 tablespoons minced chives
1 tablespoon extra-virgin olive oil
6 sprigs flat-leaf parsley, leaves finely chopped
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter

Steps:

  • Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
  • Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
  • Preheat the broiler.
  • Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
  • Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.

COD BORDELAISE



Cod Bordelaise image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup finely chopped shallots
12 ounces sliced seasonal mushrooms
2 sprigs thyme
1/2 bottle dry red wine
1 recipe Seared Cod
6 sprigs flat-leaf parsley, leaves finely chopped
1 tablespoon extra-virgin olive oil
4 (6-ounce) center-cut cod fillets, skin left on
Salt and freshly ground black pepper
4 cloves garlic, lightly crushed
4 sprigs thyme
1 tablespoon unsalted butter

Steps:

  • Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
  • Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
  • Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.

COD BASQUAISE



Cod Basquaise image

In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.

Provided by Daniel Boulud

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

4 fillets cod, skinless, preferably center cut, about 1.5 lb total
Sea salt
1 teaspoon ground espelette pepper, divided, available at specialty markets or online; may substitute unsmoked hot paprika
1 teaspoon paprika, divided
4 tablespoons extra-virgin olive oil, divided, plus more for garnish
1 link Spanish chorizo, cut into ¼-inch coins; about ½ cup
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced, about ¾ cup
1 small yellow bell pepper, thinly sliced, about ¾ cup
1 small green bell pepper, thinly sliced, about ¾ cup
Freshly ground white pepper
2 cloves garlic, finely chopped, about 1 tablespoon
1 teaspoon tomato paste
1/2 cup high-quality white wine, preferably from the Basque region
2 plum tomatoes, blanched, peeled, seeded, cut into strips
1/2 cup Water
Flat-leaf parsley leaves, for garnish

Steps:

  • Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
  • Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
  • To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
  • Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

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