Pan Fried Cod With Red Pepper Sauce Recipes

PAN FRIED COD

Steps:

• Pat the cod fillets very dry. Season both sides with salt and pepper.
• Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
• Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
• Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
• Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
• Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

FRIED COD WITH GREEN PEPPERS

Steps:

• Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
• Without peeling them, crush garlic cloves with broad side of chef's knife.
• Heat oil in large frying pan, add garlic cloves (still unpeeled) and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
• Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
• Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
• Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits), also return peeled garlic to pan and cook on medium-low heat for 1 minute.
• Serve fish and vegetables together.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

PAN FRIED COD WITH LEMON-GARLIC SAUCE

Steps:

• Pat the cod fillets with a paper towel to remove excess moisture.
• Combine the flour, salt and pepper together and dredge the cod fillets.
• Heat a cast iron or heavy-bottomed skillet set over medium-high. When it is hot, swirl 3 tablespoons of the oil over the bottom of the pan and add the flour-dusted fillets. Cook for about 3 or 4 minutes. Do not move the fish. As the crust forms it will release from the pan. Give the fillet a nudge with a turner, after 3 minutes, if it moves flip it and cook the other side for 3-4 minutes. Transfer the fish to a plate and cover with foil to keep warm.
• In a small skillet or saucepan set over medium-low heat, heat the remaining olive oil and add the garlic and lemon slices and cook until the garlic is fragrant. Pour in the wine, chicken broth and the lemon juice. Simmer for 3-4 minutes. Remove and discard the lemon slices and taste to adjust seasoning.
• In a small dish, combine the soft butter and cornstarch to make a paste then stir in 2-3 tablespoons of the hot sauce. Whisk the mixture into the sauce and cook until slightly thickened, then stir in the thyme leaves. Transfer the sauce to a dish or pitcher. Plate the reserved fish and spoon the hot sauce over the fish.

SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS

Steps:

• Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
• Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
• Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
• Add the white wine and let the wine reduce by half.
• Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
• Place the seasoned fish in the skillet and spoon the sauce over the fish.
• Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
• Serve with lime wedges and white rice if desired and enjoy!

BAKED COD IN ROASTED RED PEPPER SAUCE

Steps:

• Add peppers to a baking tray, skin side up, and drizzle with 1 tablespoon of olive oil.
• Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 20 minutes. If baking in a conventional oven, preheat the oven on broil, and place a rack in the middle of the oven. Bake peppers for 26-28 minutes, until the tops are charred.
• Once peppers have cooled, pull the charred skin off the peppers.
• Add the peppers and the rest of the sauce ingredients to a blender. Process until a creamy smooth sauce is formed.
• Pour sauce in a baking dish.
• Drizzle cod fillets with olive oil, and season to taste with salt and pepper. Add cod fillets to the baking dish filled with red pepper sauce.
• Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 18 minutes.
• If baking in a conventional oven, preheat oven to Broil, and bake on the middle rack for 25 minutes.

PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE

Steps:

• Lay the cod filets in a shallow pan or baking dish.
• Zest 1 orange and 1 lemon and add zest to the fish.
• Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
• Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
• Preheat the oven to 250 degrees F.
• In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
• Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
• Season the fish with some salt and black pepper.
• Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
• Place the fish into the oven to keep warm while you make the sauce.
• In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
• Slice the remaining orange in half and squeeze the juice into the pan.
• Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
• Pass the sauce through a sieve and return to the pan.
• Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
• Taste and adjust the seasoning if necessary.
• Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
• Add more basil if desired and serve with rice or quinoa o the side.

PAN-FRIED COD WITH RED PEPPER SAUCE

Steps:

• Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
• Fry gently for 3 minutes, then pour in the fish stock.
• Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
• Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
• Add the oil to a pan, and allow it to get very hot.
• carefully place the fish into the pan and let it fry for 2 minutes.
• Shake the pan to loosen the fish, then turn them over.
• Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
• Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
• If desired, add the double cream for a smoother, creamier finish.
• Place a fish fillet onto a plate and pour over some of the sauce.