Best 2 Baked Cod Piccata With Asparagus Recipes
Baked Cod Piccata with Asparagus: A Delightful Fusion of Flavors and Textures
Indulge in a culinary journey with our delectable Baked Cod Piccata with Asparagus, a symphony of flavors and textures that will tantalize your taste buds. This dish seamlessly blends the delicate sweetness of cod with the tangy brightness of lemon and capers, while the tender asparagus adds a crisp and refreshing touch. Perfectly baked cod fillets are nestled in a luscious piccata sauce, featuring a harmonious balance of butter, white wine, lemon juice, and briny capers. Served alongside vibrant asparagus spears, this dish promises a burst of flavors in every bite. Whether you're seeking an elegant main course for a special occasion or a delightful weeknight meal, our Baked Cod Piccata with Asparagus will surely impress.
Additional Recipes to Explore:
- **Creamy Lemon Garlic Cod:** Discover the simplicity and elegance of this classic cod dish, featuring tender cod fillets bathed in a creamy lemon garlic sauce.
- **Pan-Seared Cod with Salsa Verde:** Embark on a culinary adventure with this vibrant cod dish, where pan-seared cod is adorned with a zesty salsa verde, a tangy and herbaceous sauce made from fresh herbs, capers, and olive oil.
- **Cod and Shrimp Paella:** Experience the vibrant flavors of Spain with this paella, a saffron-infused rice dish brimming with tender cod, succulent shrimp, and an array of colorful vegetables.
- **Cod Fish Cakes with Lemon-Dill Sauce:** Indulge in these crispy and flavorful cod fish cakes, made with flaked cod, potatoes, and a blend of herbs. Served with a refreshing lemon-dill sauce, these cakes are a delightful appetizer or main course.
- **Cod en Papillote:** Embrace the delicate flavors of this French cooking technique, where cod fillets are steamed in parchment paper parcels with aromatic herbs and vegetables, resulting in a moist and flavorful dish.
COD AND ASPARAGUS BAKE
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES
The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
- Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
- Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.
Tips:
- Use a nonstick skillet or a well-seasoned cast iron skillet to prevent the cod from sticking.
- Do not overcrowd the skillet. If necessary, cook the cod in batches.
- Cook the cod until it is just opaque and flakes easily with a fork. Overcooking will make the cod dry and tough.
- Make sure the lemon juice and capers are evenly distributed over the cod before baking.
- Serve the cod immediately with the asparagus and sauce.
Conclusion:
Baked Cod Piccata with Asparagus is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal. The cod is flaky and tender, the sauce is tangy and flavorful, and the asparagus is perfectly roasted. This dish is sure to please everyone at your table.
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