Lemon Citrus Cod With Vegetables Recipes

CHERRY CITRUS SMASH

Steps:

• Put the lemon wheels, orange wheels and stemmed maraschinos in a small pitcher and muddle with the back of a spoon. Add the lemonade and vodka, if using, and stir well.
• Fill 4 rocks glasses with crushed ice and then fill by two-thirds with the cocktail. Top off the glasses with ginger beer and garnish each with a maraschino.

CITRUS COD

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

LEMON BUTTER BAKED COD WITH VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
• Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
• Spread vegetable mixture evenly over cod. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

LEMON-PEPPER COD WITH VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°.
• Rinse the fish and place on a nonstick baking sheet.
• Sprinkle both sides with lemon-pepper and sprinkle shallots over the top.
• Divide the butter into 4 pats and place one on top of each piece of fish.
• The fish will cook in 15-20 min, depending on how thick it is, so it should be popped into the oven the same time you start the water for the veggies.
• While the fish is cooking, cut the vegetables into bite size pieces.
• Set aside until the final 5 minutes of fish cooking time, but make sure you have 1 quart of water boiling by that point.
• Prepare the sauce by mixing the Green Goddess dressing base with water, let stand a minute, then whisk with light mayonnaise. Place the bowl on the table.
• Once the fish is close, add the vegetables to the boiling water, cook 3-4 min, till carrots are tender.
• Drain without rinsing, place in a small bowl.
• Crumble basil over the top, drizzle with olive oil and toss to coat.
• Divide between 4 plates, add the fish.

VEGETABLES WITH LEMON SAUCE

Steps:

• Combine cauliflower and carrot in a steamer basket over boiling water.
• Cover and steam vegetables 5-7 minutes.
• Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
• Drain.
• Meanwhile, heat chicken broth in a small saucepan.
• Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
• Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
• Drizzle lemon sauce over vegetables jut before serving.

LEMON CITRUS COD WITH VEGETABLES

Steps:

• For the marinade: in a small bowl, combine juices, green onions, garlic, EVOO and red pepper flakes
• For the fish packets, Cut 17 by 17 inch pieces of foil. Place center of foil in a soup place to create an indentation. Place one piece of fish in the center. Sprinkle with s & p. Divide the marinade evenly among the packets.
• In a large bowl, toss the beans, mushrooms, onions & tomatoes with olive oil. Season vegetables with s & p, then divide evenly among the packets. Fold the packets closed and let sit for 30 minutes in the refrigerator.
• Preheat oven to 400. Heat the baking sheet in the oven. Transfer the packets to the baking sheet and bake until the fish flakes, 15 to 20 minutes. Serve immediately.