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How To make Herb Crusted Cod with Roasted Tomato & Garlic Sauce
1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves
peeled
salt and freshly ground pepper 1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cups fresh bread crumbs
salt and freshly ground black pepper four 7 to 8 ounce cod fillets :
pin bones removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm.
In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper.
Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce.
How To make Herb Crusted Cod with Roasted Tomato & Garlic Sauce's Videos
Tasty Crusted Cod | Jamie Oliver
This crazy quick, super tasty crusted cod is a fantastic way to celebrate beautiful white fish. Using a food processor as a little cheat to speed through making the crust and paste, but with no compromise. Using sun dried tomatoes, basil, parmesan, garlic and chilli to create a paste that has big impressive flavour!
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Links from the video:
How to Cook Lemon Sole | Jamie Oliver
How to make Chocolate Brownies | Jamie Oliver
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How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Cook Along with Dunkerley's - Cod Roasted Under a Herb Crust
Cook Along with Dunkerley's
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Recipe - Cod Roasted Under a Herb Crust
Ingredients
4 x 175ml Filted Cod
Herb Crust
- Salt and Pepper, season to taste
- 80g Breadcrumbs
- 40g Grated Gruyere or medium cheddar
- 25g Chopped Parsely
- 10g Chopped Chive
- 60g Butter
Spiced Tomato Sauce
- 8 Large Tomatoes skinned & seeded or 250g tin chopped tomatoes
- 100ml Olive Oil
- 1 Shallot
- 1 Clove Garlic
- 1 Sprig Thyme
- 1/2 Bayleaf
- 1/2 Seeded red chilli pepper
- 500g Baby Spinach
Cooking Instructions
Preheat oven to 200 degrees centigrade / 400 degrees fahrenheit / Gas mark 6
Spiced Tomato Sauce
- Heat the oil in a pan and sweat the shallot and garlic on a slow heat without colour. Add the tomatoes, bayleaf, thyme, chilli and cook down slowly. Blitz with a hand blender and pass through a fine strainer and keep warm.
Herb Crust
- Place all ingredients in a blender until smooth
Cod
- Place the 4 cod fillets on a greaseproofed baking tray. Pat out the prepared crust in your hand and place on the cod. Place on the top shelf of the oven for approximately 10mins
- Meanwhile take the spinach and wash it. Thoroughly heat a wok or pan and add some seasoned melted butter. Add the spinach and toss for just 1 minute. Drain and place on the plates, place the cod on top and drizzle the spiced tomato around.
- All washed down suitably with a cooled glass of New Zealand Sauvingnon Blanc
Tips
- Remember when handling chilli peppers, wash your hands thoroughly after preparing them. Do not rub your eyes or lips to aviod any uneccessary pain or discomfort
- Herb crust can be frozen between 2 sheets of greaseproof. Roll thin, freeze and cut and use as required.
Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
PRINT RECIPE:
The ULTIMATE One-Pan Fish Recipe | Pan Fried Cod with Garlic Tomatoes
EPISODE 842 - How to Make Pan Fried Cod with Garlic Tomatoes | Bacalao Frito con Tomates al Ajillo Recipe
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How to Pan seared cod with a herb tomato crust |Paul Breheny |fishing & cooking
How to Pan seared cod with a herb tomato crust |TheHookandTheCook|fishing & cooking
Paul Shows you how to cook cod the cod he uses is a blue eye trevalla or some people call it blue eye cod. Its a deep water fish with firm white flesh here in Australia its rated as a top table fish.
Paul cooks the cod skin side down first then lightly on the other side the tops it with heirloom tomato and Parmesan pistachio crust.
This such a simple dish to do at home you could use snapper, barra,mangrove jack. flathead,bass. any white fish.
How to cook Cod: Please subscribe to our channel.
Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul.
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