BAKED COD WITH CORIANDER – DICED TOMATOES – GARLIC – LIME JUICE – CAYENNE

Coriander is a favorite spice that works well with tomatoes. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–coriander (1 teaspoon, dried)

–diced tomatoes (half a can, do not drain)

–garlic (powdered, 1 teaspoon)

–lime juice (3 squirts, bottled)

–cayenne pepper (one-quarter teaspoon, dried)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Drench in lime juice.  Season with coriander, garlic, cayenne pepper, salt, and pepper.  Spoon tomatoes on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

HERB – STEAMED COD FILLET ON A BED OF SLICED POTATOES & PETITE DICED TOMATOES AND SEASONED WITH MINCED GARLIC – THYME – ROSEMARY – PARSLEY

 

The original recipe calls for roasting the cod and potatoes, but steaming works well also. . . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–sliced potatoes (1 can, drained, then rinsed)

–tomatoes (1 can, do not drain; I prefer petite diced)

–minced garlic (bottled, 1 tablespoon)

–thyme (1 teaspoon, dried, bottled)

–rosemary (1 tablespoon, dried, bottled)

–parsley (1 tablespoon, dried, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the potatoes and tomatoes in a large, covered baking dish.  Season with minced garlic, thyme, rosemary, salt, pepper, and olive oil.  Fold the ingredients.  Microwave on high for 3 minutes.

2 – Place the cod atop the sauce.  Season with salt, pepper, minced garlic, thyme, rosemary, and extra virgin olive oil.  Finish with parsley sprinkled over the whole dish.

3 – Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod, potatoes, and tomatoes hot.

–cod inspired by Meredith Deeds, from the Star Tribune, Minneapolis, Minnesota, May 14, 2020.

COD AMERICAINE SPRINKLED WITH HERBS DE PROVENCE & CAYENNE AND FLOATING IN A SAUCE OF MARINARA – BRANDY – WHITE WINE – ONIONS – GARLIC PLACED ATOP JASMINE RICE

Delectable, apparently how the French think Americans eat cod. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–herbs de provence (1 tablespoon; consists of basil, parsley, thyme, marjoram, oregano)

–cayenne pepper (one-quarter teaspoon)

–marinara sauce (6 tablespoons; I used Bertolli with garlic, basil, and olive oil)

–brandy (2 tablespoons; buy a small, inexpensive bottle)

–white wine (one-quarter cup)

–onions (one-quarter cup, chopped)

–minced garlic (1 tablespoon, bottled)

–jasmine rice (1 cup rice with 1 and three-fourths cup water; microwave on high for 5 minutes; then on 50 percent power for 10 minutes)

–salt and pepper

–extra virgin olive oil

1 – Place the marinara sauce, brandy, white wine, onions, minced garlic, and olive oil to taste in a covered baking dish.  Stir well.  Then place the cod in the middle of the dish.  Sprinkle cod with salt, pepper, cayenne, and herbs de provence.  Finish with a few drops of olive oil.

2 – Microwave on high for 6 and one-half minutes.

3 – Serve the cod hot, with sauce, and atop the rice.

–cod adapted from The Best of French Cooking

BAKED TOMATO – GARLIC COD WITH CAPERS & PARSLEY AND A SPRINKLE OF RED WINE & LEMON JUICE

I offer some substitutes if grocery shopping is difficult. . .

For 2:

–cod (size of 2 decks of cards, one-half pound); or 2 drained cans of crabmeat (just heat the crabmeat for 1 and one-half minutes)

–garlic (minced, 1 tablespoon; or garlic salt, 1 teaspoon; or flaked garlic, 1 tablespoon)

–capers (optional; 2 tablespoons, bottled)

–parsley (fresh, 1 handful, chopped; or 2 tablespoons, dried; or substitute cilantro, dried, 2 tablespoons)

–red wine (one-eighth cup; optional)

–lemon juice (bottled, 3 squirts; optional)

–salt and pepper

–extra virgin olive oil

–diced tomatoes (one-half can, do not drain; or 1 medium tomato, chopped, fresh)

1 – Place the tomatoes in a large, covered, baking dish.  Add red wine and minced garlic.  Stir.  Microwave on high for 2 minutes.

2 – Nestle the cod amid the tomato.  Drench in lemon juice.  Season with salt, pepper, extra virgin olive oil, and parsley.  Place capers on top.  Finish with a few drops of olive oil.

3 – Microwave the cod on high for 7 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–recipe original.

ATLANTIC COD WITH FRESH PEAR SLICES & CINNAMON IN LEMON – WHITE WINE SAUCE

The cinnamon in this recipe really works!

For 2:

–cod (size of 2 decks of cards, one-half pound)

–fresh pear (peeled, cut in slices, medium size)

–cinnamon (1 tablespoon, bottled)

–salt and pepper

–extra virgin olive oil

–lemon juice (bottled, 3 squirts)

–white wine (one-eighth cup)

1 – Place the cod in a covered baking dish.  Surround with pear slices.  Drench the cod in lemon juice, and then add white wine around the cod.  Sprinkle with salt, pepper, cinnamon, and extra virgin olive oil.

2 – Microwave the cod on high for 6 minutes and 20 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod hot, atop jasmine rice (follow package instructions for the rice; brands differ, but microwaving is fine).

–recipe original.

THREE – CHEESE WILD ATLANTIC COD WITH FETA – CHEDDAR – PARMESAN CHEESES AND CAPERS IN LEMON – CLAM JUICE SAUCE

If you like cheese, this is the recipe for you. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–feta cheese (3 tablespoons, broken pieces, packaged)

–cheddar cheese (3 tablespoons, shredded, packaged)

–Parmesan cheese (3 tablespoons, shredded, packaged)

–capers (bottled, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

–lemon juice (3 squirts, bottled)

–clam juice (one-eighth cup, bottled)

1 – Place the cod in a covered baking dish.  Sprinkle lemon juice on top, and then add clam juice to the dish.  Season with salt and pepper.  Place tablespoons of feta cheese, cheddar cheese, and Parmesan cheese atop the cod.  Then sprinkle with drained capers.  Finish with a couple of drops (only) of extra virgin olive oil.

2 – Microwave the cod for 6 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–recipe original.

FAST ITALIAN FISH STEW WITH WILD ATLANTIC COD – CANNELLINI BEANS – GRAPE TOMATOES – STEWED TOMATOES – MINCED GARLIC – CAPERS – LEMON PEPPER – PARSLEY – ROSEMARY

This is a great way to use leftover slow cooker beans. . .

For 2:

–Atlantic cod (size of 2 decks of cards, one-half pound)

–cannellini beans (slow cooker leftovers; or one can, drained and rinsed in a colander)

–grape tomatoes (6 to 8, halved)

–stewed tomatoes (one-half can; I used Pomi imported Italian)

–minced garlic (1 tablespoon)

–capers (bottled; 2 tablespoons, drained)

–lemon pepper (1 teaspoon)

–parsley (fresh, 1 handful, chopped)

–rosemary (bottled, dried, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

1 – Place the beans, grape tomatoes, stewed tomatoes, minced garlic, capers, parsley, and half the rosemary in a covered baking dish.  Season with salt and pepper to taste.  Add a few drops of extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the cod atop the stew.  Season with salt, pepper, lemon pepper, rosemary, and olive oil.  Microwave on high for 7 minutes.  Cod is done when it begins to break apart.

3 – Serve the stew, hot, in bowls; use soup spoons.

–recipe adapted from Real Simple magazine.

PARSLEYED WILD ATLANTIC COD WITH ROSEMARY AND MINCED GARLIC IN ITALIAN TOMATOES ATOP ROTINI PASTA

Italian through and through. . .

For 2:

–cod (wild, one-half pound, size of 2 decks of cards)

–rosemary (bottled, 1 tablespoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (1 cup, packaged; I used Pomi brand)

–rotini pasta (1 cup, dry)

–salt and pepper

–extra virgin olive oil

1 – Place the tomatoes in a covered baking dish.  Add rosemary, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the cod in the sauce.  Season with salt, pepper, rosemary, and olive oil.  Sprinkle parsley on top.  Microwave on high for 6 minutes and 30 seconds.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce, hot, atop pasta (microwave, uncovered, in water 1 inch above pasta, salted, for 6 minutes; then microwave for 8 minutes more on 50 percent power).

–recipe original, but in the spirit of Edward Giobbi.

SPICY WILD ATLANTIC COD WITH FRESH MINT – GRAPE TOMATOES – SRIRACHA RIBBONS IN LEMON – CLAM JUICE SAUCE

Chili peppers are getting attention as an especially healthy alternative to traditional spices. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–fresh mint (3 sprigs, leaves only)

–grape tomatoes (cut in half, 8 to 10)

–sriracha ribbons (cross-cross cod about six times with a trail of sriracha, bottled sriracha)

–lemon juice (3 squirts)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Sprinkle with lemon juice.  Then add clam juice.  Season with salt and pepper.  Add mint leaves and sriracha ribbons atop the cod.  Then place grape tomatoes, halved, in the dish.  Finish with a few drops of extra virgin olive oil.

2 – Microwave the cod 6 and one-half minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–recipe original.

WILD ATLANTIC COD SPRINKLED WITH PINE NUTS & GREEN ONIONS AND IN A SAUCE OF HONEY – DIJON – LEMON – CRÈME SHERRY – TERIYAKI MARINADE

The sauce has a good, sweet flavor, delicious with a mild fish like cod. . .

For 2:

–wild Atlantic cod (size of 2 decks of cards, one-half pound)

–pine nuts (one-quarter cup)

–green onions (3 stalks, chopped)

–honey (2 tablespoons)

–Dijon mustard (1 tablespoon)

–lemon juice (3 squirts)

–crème sherry (one-quarter cup)

–teriyaki marinade (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Sprinkle with lemon juice.  Add crème sherry to the dish.

2 – In a small mixing bowl, place honey, Dijon mustard, teriyaki marinade, and a few drops of extra virgin olive oil.  Stir briskly.  Pour over the cod.  Finish with pine nuts and green onions on top.

3 – Microwave on high for 6 minutes.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.