Sautéed Cod with Italian Sauce
Heat 2 tablespoons of the olive oil in a large Dutch oven, add the onion, and cook until tender over medium-low heat. Add the garlic and continue to cook until tender. Add the yellow peppers and cook for 2 minutes. Then add in the capacola and pancetta. Cook for about 3 minutes, until the peppers start to soften and the meat starts to crisp.
Add the tomatoes, thyme, and parsley and simmer, stirring often using a wooden spoon, over low heat for 20 minutes.
Add the red wine and chicken broth and cook on low heat for another 10-15 minutes. Taste for additional seasonings.
Heat a large griddle pan until very hot, add the rest of the olive oil. Season the codfish on both sides with thyme, salt, and pepper.
Add the cod loins to the pan. Lower the heat to medium and sauté until the fish is golden brown on the bottom, about 6-8 minutes. Turn the fish over and finish cooking for another 2-3 minutes. Let sit for 5 minutes.
To serve ladle Italian sauce in the middle of the pate them place sautéed cod in the center and serve immediately.
Fish Trade: No cod at the market? Try tilapia, but check it at the five minute mark, since it's a thinner filet.
cod fillets (about 1 1/2 pounds total)
Whole wheat roll, for serving
- In a 10-inch skillet, combine marinara sauce and zucchini. Heat to simmering on medium.
- Sprinkle cod with 1/4 teaspoon each salt and pepper add to simmering sauce. Cover cook 7 minutes or until cod is just opaque throughout.
- While cod cooks, in 5-quart sauce pot, heat olive oil on medium. Add garlic and crushed red pepper. Cook 1 minute, stirring. Add spinach and 1/8 teaspoon salt. Cover cook 5 minutes or until spinach has wilted, stirring occasionally.
- On plates, top spinach with sauce and cod. Serve with a whole wheat roll.
About 320 cals, 35 g protein, 31 g carbs, 8 g fat (1 g sat), 8 g fiber, 1,295 mg sodium.
Sautéed Cod with Rich Ketchup Sauce
In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over moderate heat. Remove from the heat.
Heat 3 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over moderately low heat until translucent, 5 to 6 minutes. Add the red bell pepper, celery and chile and cook until crisp-tender, about 5 minutes. Transfer the sautéed vegetables to a bowl and add the tomato, olives, capers, saffron, basil and thyme.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the cod with salt and pepper and add the steaks to the skillet. Cook over moderately high heat, turning once, until golden and crisp and the flesh flakes easily, about 12 minutes.
Rewarm the sauce and pour about 2 tablespoons in the center of each of 4 large dinner plates. Set the cod steaks on the sauce and spoon the vegetables on top. Serve immediately, passing any additional sauce alongside.
Key ingredients in this recipe
A traditional puttanesca sauce is made with generous amounts of garlic and diced onion sautéed in olive oil, dry white wine, Italian plum tomatoes, anchovies, black olives, capers, and parsley.
Just about any mild white fish that flakes easily will work for this dish. Barramundi is the fish pictured in our photos, but we’ve made fish puttanesca with cod on many occasions.
Tilapia, snapper, and haddock are good choices as well. You’ll just need to adjust the cooking time a bit for thicker fish fillets.
Cod Sautéed in Olive Oil with Parsley and Garlic
Cod Sautéed in Olive Oil with Parsley and Garlic
The following fish recipe yields a delicious, garlic infused, parsley sauce and delicate, moist cod. Our cod sautéed in olive oil with parsley and garlic recipe does call for a good amount of olive oil but it forms the base of the green sauce as well as the basting liquid so we suggest you incorporate the entire 1/4 cup of olive oil.
Cod is a very easy fish to prepare requiring little manipulation, not to mention it’s sweet flavor profile and lean consistency. Many Italians consume both dried and salted cod fish (Pesce stocco, the dried not salted cod fish, is often confused with baccalà which is dried salted cod fish) but we think the fresh variety is superior.
- ¼ cup of olive oil
- Bunch of parsley, finely chopped
- Kosher salt and freshly ground black pepper
- 4-5 cloves of garlic, finely diced
- 1-2 pounds of cod
- Begin by slowly warming up the olive oil in a large saute pan (on low heat). Add the chopped garlic and stir (cook for 4-5 minute). Season both sides of the fish with salt and pepper. Add the fish and raise the heat to medium-low, cook the fish for 8-10 minutes. Add the parsley and cook for another 4-5 minutes.
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Sicilian-Style Baked Cod Recipe | Seriously Italian
Save your sauté, and no deep frying, thank you—when I'm cooking fish at home, I like to do it in a hot oven. It is a purely nostalgic impulse. My mother's kitchen churned out a fish dinner on every meatless Friday of my childhood, and yes, they were meatless all year round just in case God really does prefer it that way. After getting over my disappointment at being deprived of the same Mrs. Paul's frozen fish sticks that my friends were being served, I grew to love her simple recipe of baked fish fillets with well-seasoned breadcrumbs and some good olive oil.
Pairing this method with the bright, vibrant flavors of Sicily is the winning combination in this version of the Friday night special. There's sweetness from the red onion complimented by plenty of fresh mint and basil, a sour note from a shot of vinegar, and a squirt of anchovy paste to add the salty intensity of the sea. Olives bring a final touch of richness to the plate.
This recipe is for firm, meaty, white fish. I used cod, but you can sub a variety of your favorites. Look for anything with the texture needed to stand up to those big flavors, such as scrod, haddock, hake, or halibut sea bass, or snapper work well too.
Season carefully at each stage of preparation both the anchovy and olives will add salt to the flavor of the finished dish. Remember the rule for cooking fish: no more than 10 minutes per inch. To handle the thinner, flat ends of the fillet, I trim and then pile them on top of each other to create a complete portion that matches the thickness of the center.
This is exactly the kind of dish you will find at the seaside trattorie that dot the Sicilian coastline—simple, satisfying, and big on flavor. It is quickly becoming one of my go-to favorites for an easy weeknight supper. I love the way that all the ingredients add their bright notes to the liquid in the pan to make a bready, flavor-packed sauce. Most recently I paired it with julienned zucchini, sautéed with garlic and fresh thyme and buttered red bliss potatoes.
Sautéed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms
Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
Sprinkle fish with sea salt and pepper dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate top with fish.
List of Ingredients
- 1 of fresh cod fillet
- 12 OZ. of linguine
- 9 OZ. of peeled tomatoes
- 1 CUP of dry white wine
- 7 OZ. of onion, sliced
- 1/4 CUP of unsalted butter
- 1 of shallot, sliced
- 1 TBSP. of parsley, chopped
- 1 TBSP. of sage
- extra-virgin olive oil
- 1 SPRIG of parsley
For the tomato sauce: Sauté sliced shallot with 2 Tbsp. oil in a large saucepan for 1-2 minutes. Add tomatoes and salt. Cook uncovered over low heat for 20 minutes.
For the cod sauce: Meanwhile, melt butter in a saucepan over medium heat. Add sliced onion and wine and cook until the wine evaporates (it will take around 15 minutes). Add cod, 1 Tbsp. chopped parsley and sage. Cook for another 3 minutes. Add salt, then pour in tomato sauce, 1 1/4 cup water and cook for another 15 minutes. The cod should be near completely broken up.
Cook the linguine in salted boiling water until al dente. Drain into the pan with the cod stir gently to coat pasta evenly. Complete with a sprig of parsley and serve immediately.
- ¼ cup fine dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon cornmeal
- 1 teaspoon olive oil
- ½ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 4 (3 ounce) fillets cod fillets
- 1 egg white, lightly beaten
Preheat oven to 450 degrees F (230 degrees C).
In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper set aside.
Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.