Greek-Style Baked Cod Recipe | The Mediterranean Dish. This easy baked cod recipe comes together in just over 20 minutes, but there is a reason it is a big fan favorite! Tender, perfectly flaky cod, tossed in bold Mediterranean spices and baked with a tasty garlic and lemon sauce. Fish is one of the staples of the Mediterranean diet, so my family tries to eat fish about twice per week. Luckily, there are so many ways to prepare a tasty fish dinner. Sometimes, I go for a big baked salmon, a hearty fish soup, or something different like a saucy Moroccan fish. But one of my favorite go-to dinners is this easy lemon baked cod! Why this cod recipe works? Cod fillet is a beautiful fish that is quick to cook, tender and mild-tasting so you can easily give it some big flavors!
This baked cod recipe takes on some bold Mediterranean flavors with a tasty garlic and lemon sauce and a few warm spices, including coriander, paprika, and cumin. Best part? Can I use frozen cod fish in this recipe? Fresh vs. frozen? How to thaw frozen fish? More recipes to try. Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Recipe Print Page. Simple Dishes: Baked Sole w/Fennel+Lemon | eat. live. paleo. 17 Mar Whole Foods had a big sale on wild sole last week, which inspired me to think of an easy way to eat a lot of the delicious fish. I happened to have a lot of fennel in the fridge, and so I experimented with cooking the sole and fennel together — and discovered our new favorite way to cook sole!
The fennel and lemon pair perfectly with the fish. Baking the fennel brings out a lot of the vegetable’s flavor and sweetness, and the lemon and garlic add a nice zesty quality to the dish. The sole is so moist and flavorful! This dish should typically serve about 4 people, especially when accompanied with another side vegetable, but, truth be told, it was so light and delicious we ate the whole thing when I made it last night! 2 lbs. wild sole6 cloves of garlic, thinly sliced1 lemon, thinly sliced1 1/2 large fennel, cored and thinly sliced (also, keep some of the green fennel tops and chop finely) Preheat the oven to 400 F. Wash and pat dry the sole filets. Out of the oven! Like this: Casco Bay Lobster and White Asparagus Terrine -101 | L'Espalier Blog.
One of the greatest things about spring is asparagus and of that noble vegetable, white stands alone. For our spring degustation we celebrate the white asparagus with texture and a classic flavor marriage. Here lobster, asparagus, vanilla, lemon and April almond come together to signal that the days of butternut squash are firmly behind us. Here at the restaurant, Chef Frank has been cooking white asparagus with vanilla, milk, and lemon for many years. So we took that initial procedure and expanded it into this… The dish has several components: bitter almond milk fluid gel, N2O charged white asparagus puree, raw white asparagus, brown butter emulsion (50% milk/50% brown butter and 1% lecithin), lightly blanched April almonds, butter poached Maine lobster and Apple Street Farm radish sprouts.
White Asparagus should be, well white. From here we get to peeling; start by removing the bottom 2-3 inches of the asparagus, the “woodiest” part (reserve this for puree). Shrimp Cacciatore.