Jamie Oliver Black Cod Recipes

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ROASTED COD WITH PANCETTA & PEA MASH



Roasted cod with pancetta & pea mash image

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple

Provided by Jamie Oliver

Categories     Mains     Dinner Party     Potato     Healthy dinner ideas     Healthy fish recipes     Healthy meals

Time 45m

Yield 4

Number Of Ingredients 11

4 thick pieces of cod fillet, about 120g each, from sustainable sources
8 thin slices of higher-welfare pancetta
2 lemons
500 g potatoes
300 g frozen garden peas
½ a fresh red chilli, (optional)
1 small knob of butter
1 splash of milk
½ a bunch of fresh mint, (15g)
60 g rocket
extra virgin olive oil

Steps:

  • Preheat your oven to 200°C/400°F/gas 6.
  • Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
  • Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
  • Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
  • Deseed and finely dice the red chilli, if using.
  • Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
  • Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
  • Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Nutrition Facts : Calories 339 calories, Fat 10.6 g fat, SaturatedFat 3.8 g saturated fat, Protein 32.8 g protein, Carbohydrate 29.4 g carbohydrate, Sugar 3.2 g sugar, Sodium 1.4 g salt, Fiber 5.8 g fibre

ANT & DEC'S BLACKENED COD



Ant & Dec's blackened cod image

This is my version of the Japanese classic, blackened cod. Tender pieces of fish marinated in soy and miso, then grilled until golden. Simply delicious.

Provided by Jamie Oliver

Time 20m

Yield 4

Number Of Ingredients 14

COD
3 tablespoons runny honey
3 tablespoons low-salt soy sauce
3 tablespoons white miso paste
1 teaspoon sesame oil
4 x 150g fillets of cod, skin on, scaled and pin-boned, from sustainable sources
extra virgin olive oil
2 sprigs of fresh coriander
PICKLE
6 radishes
1 fresh bird's-eye chilli
6 spring onions
4 heaped teaspoons pickled ginger, plus pickling liquor
1 tablespoon rice vinegar

Steps:

  • In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
  • Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
  • Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
  • Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
  • Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
  • Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens - such as tenderstem broccoli, pak choi, asparagus or sugar snap peas - on the side.

Nutrition Facts : Calories 231 calories, Fat 4.1 g fat, SaturatedFat 0.7 g saturated fat, Protein 29 g protein, Carbohydrate 20.4 g carbohydrate, Sugar 19 g sugar, Sodium 2.9 g salt, Fiber 0.7 g fibre

JAMIE OLIVER'S CRUSTED COD



Jamie Oliver's Crusted Cod image

Crispy on the outside and super tender in the inside. This recipe is easy, tasty and quick to make!

Provided by The Fit Mediterranean

Categories     Healthy     Quick and Easy     Pescatarian     Date Night     Weeknight Dinners     Quick     Valentine's Day     Shellfish-Free     Full Meal     Egg-Free     Soy-Free     Fall     Food Processor     Peanut-Free     Tree Nut-Free     Sugar-Free     Classic     Oven

Time 40m

Yield 1

Number Of Ingredients 16

1 Cod Fillet
2 tablespoon Extra-Virgin Olive Oil
to taste Salt
1/2 teaspoon Fennel Seeds
5 Sun-Dried Tomatoes in Olive Oil
1 clove Garlic
1/2 Lemon
1/2 tablespoon Balsamic Vinegar
4 Fresh Basil Leaf
20 gram Parmesan Cheese
80 gram Breadcrumbs
2 Anchovy
1 clove Garlic
to taste Ground Black Pepper
as needed Olive Oil
1 sprig Fresh Rosemary

Steps:

  • Preheat oven to 355 degrees F (180 degrees C).
  • In a baking tray pour Extra-Virgin Olive Oil (2 tablespoon) and sprinkle Salt (to taste), Fennel Seeds (1/2 teaspoon), and Ground Black Pepper (to taste).
  • Lay Cod Fillet (1) and coat it well into the oil on both sides. Tack the tail under itself to make it evenly thick.
  • Bake for 5 minutes.
  • Zest the Lemon (1/2).
  • Once zested, juice the same lemon half.
  • Grate the Parmesan Cheese (20 gram).
  • Place Sun-Dried Tomatoes in Olive Oil (5), Garlic (1 clove), lemon juice and zest, Balsamic Vinegar (1/2 tablespoon), Fresh Basil Leaf (4), and parmesan cheese into a food processor.
  • Pulse until creamy.
  • Spread the paste on the top of the cod fillet.
  • Crush Garlic (1 clove) with a garlic press or finely mince.
  • In the same food processor pulse Breadcrumbs (80 gram) with Anchovy (2), garlic, and Ground Black Pepper (to taste).
  • Use the mixture to create a thick crust on the fish.
  • Drizzle some Olive Oil (as needed) on Fresh Rosemary (1 sprig) and lay it on the fish. Bake on the bottom rack of the oven for about 10 mins, or until a golden crust forms on the fish. Serve with rice or salad, enjoy!

Nutrition Facts : Calories 828 calories, Protein 28.3 g, Fat 45.4 g, Carbohydrate 79.2 g, Fiber 8.5 g, Sugar 7.6 g, Sodium 1538.7 mg, SaturatedFat 8.6 g, TransFat 0 g, Cholesterol 67.2 mg, UnsaturatedFat 24.5 g

AVOCADO HOLLANDAISE



Avocado hollandaise image

This is hollandaise like you've never seen before. Follow this method for a really easy, no whisk, no splitting, silky, elegant sauce. Really fresh, really vivacious and really green!

Provided by Jamie Oliver

Categories     Healthy fish recipes     7 Ways     Dinner for two     Fruit     Healthy dinner ideas

Time 15m

Yield 2

Number Of Ingredients 9

1 bunch of thick asparagus, (350g)
2 x 150 g chunky fillets of white fish, skin off, pin-boned, from sustainable sources
2 spring onions
1 lemon
red wine vinegar
½ a bunch of tarragon, (10g)
1 really ripe avocado
1 large free-range egg
extra virgin olive oil

Steps:

  • Pour 1cm of water into a large cold pan. Snap the woody ends off the asparagus, then place the spears in the pan and sit the fish fillets on top. Place on a high heat, cover and steam for 5 minutes, or until the fish is just cooked through. Meanwhile, trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with half the lemon juice, 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil while you pick half the tarragon leaves into a blender. Halve and destone the avocado, scoop the flesh into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth and season to perfection. Very finely slice the whites of the spring onions and mix with the remaining tarragon leaves.
  • Serve the fish and asparagus with the avocado hollandaise, finishing with pinches of the tarragon and spring onion and a light drizzle of extra virgin olive oil. Serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 304 calories, Fat 15.5 g fat, SaturatedFat 3.4 g saturated fat, Protein 35.8 g protein, Carbohydrate 5.3 g carbohydrate, Sugar 4.1 g sugar, Sodium 0.8 g salt, Fiber 1.9 g fibre

ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA



Roasted Cod With Tomatoes, Basil, and Mozzarella image

Cod fish topped with fresh cherry tomatoes, basil, and mozzarella makes an elegant yet simple recipe. Everything is layered in a dish and baked.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 30m

Number Of Ingredients 8

2 (8-ounce) cod fillets, skinned, pin bones removed
1 tablespoon olive oil, plus more for drizzling over top
Sea salt, to taste
Freshly ground black pepper, to taste
2 handfuls red and yellow cherry tomatoes, halved
1 handful fresh basil leaves
1 ball buffalo mozzarella , finely sliced
1 handful grated Parmesan cheese

Steps:

  • Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
  • Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
  • Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
  • Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
  • Enjoy.

Nutrition Facts : Calories 777 kcal, Carbohydrate 10 g, Cholesterol 239 mg, Fiber 1 g, Protein 86 g, SaturatedFat 21 g, Sodium 1694 mg, Sugar 3 g, Fat 42 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g

BLACK COD WITH LIME AND COCONUT



Black Cod with Lime and Coconut image

Provided by Sheila Jacobs

Categories     Milk/Cream     Garlic     Sauté     Low Cal     Lime     Cod     Leek     Summer     Healthy     Cilantro     Bon Appétit     Dominican Republic

Yield Makes 4 servings

Number Of Ingredients 8

1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel
1/3 cup chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.
  • Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro.

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