How To make Leek Smothered Cod
1 1/2 pounds cod fillets
washed and dried
1 tablespoon olive oil
2 leeks, well washed :
cut in 1/2" slices
1 clove garlic minced
3/4 cup sherry
lemon pepper :
to taste salt to taste 1 lemon :
for garnish
In large skillet, heat oil over medium-high heat; saute sliced leeks ~5 minutes or until tender. Push leeks to one side; place cod in skillet. Pour sherry into skillet; then season fish to taste with salt and lemon pepper. Cover tightly and poach fish about 5 minutes each side. Serve each fillet smothered with leeks.
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Baked Cod Fish In the Oven - How to make this 3 Ingredient Cod Fish Dinner
This Perfectly baked Cod Fish in the oven IS only 3-ingredients! Can you believe it and it's super delicious! Crispy and beautifully flaky! Melt in your melt this Baked Cod will do! with the most creamy chunky savory mashed potatoes and fresh Green Beans! This one Knocked the pants off my loved ones
ENJOY!
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INGREDIENTS:
1.5 lb of Cod Fish Fillet
1 stick of butter
1 cup of Seasoned Bread Crumbs (I used Gia Russa Italian Style Bread Crumbs)
*cooking instruction*
I failed to mention that I let the fish cook for 15-20 mins during the last 3-5 mins I turn on my broiler and let that go until the top was golden brown!
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Quick, Easy & Impressive Creamy Tarragon Chicken
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.
It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp olive oil
▢4 chicken breasts - (about 175g each)
▢½ tsp salt
▢½ tsp black pepper
▢1 small onion - peeled and finely diced
▢2 minced cloves garlic
▢120 ml (½ cup) white wine - *see note for non-alcohol version
▢120 ml (½ cup) chicken stock - (water + 1 stock cube is fine)
▢1 tsp dried tarragon - or 2 tbsp finely chopped fresh tarragon
▢180 ml (¾ cup) double (heavy) cream
To serve:
▢Small bunch of fresh tarragon - roughly torn
▢Black pepper
INSTRUCTIONS:
1. Heat the oil in a large frying pan over a medium-high heat.
2. Take the chicken breasts and sprinkle the salt and pepper over both sides.
3. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
4. Turn the chicken over and move them to one side of the pan.
5. Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
6. Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
7. Add the chicken stock and dried or fresh tarragon, then pour in the cream.
8. Stir together and bring to the boil.
9. Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
10. Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
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How to Make Quick and Easy Fish Dinners
Test Cook Dan Souza makes host Bridget Lancaster a classic Sauteed Tilapia with Chive-Lemon Miso Butter. Testing expert Jack Bishop reviews Italian pastas, and equipment expert Adam Ried shares with host Julia Collin Davison his top picks for food processors. Test cook Becky Hays and Julia prepare Pesce all’acqua Pazza (Southern Italian-Style Poached Fish).
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Leeks with Miso and Chive Sauce + Growing Leeks Tips
Often overlooked both in the garden and the kitchen, anyone who has grown and cooked fresh-picked leeks can attest to their sweet and flavorful true nature. Join Danielle as she shares how delicious and versatile they are to incorporate into a recipe. Meanwhile, Adrienne will have you convinced on growing leeks in your own garden.
Presenters: Danielle Cook, MS, Nutritionist, and Cooking Instructor, and Adrienne Cook, Gardening and Cooking Writer
Find the recipe and other cooking demos on our Cooking page at USBG.gov/Cooking