Best 8 Caramelized Nectarines Over Baked Cod Recipes

CARAMELIZED NECTARINES OVER BAKED COD

Steps:

• Preheat oven to 450 degrees.
• Rub cod with oil.
• Place cod in a oven proof dish in one layer.
• Mix the spices and dust the cod.
• Bake 8 to 10 minutes or until cod flakes easily when tested with a fork.
• Or until until the fish reaches an internal temperature of 145 degrees.
• Meanwhile prepare nectarine.
• Heat the butter and oil in a large skillet over medium heat saute onions, peppers and garlic for 5 minutes.
• Add the nectarines and saute them until they their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
• Add the balsamic vinegar and saute until the juices thicken. Toss in fresh herbs of choice.
• Plate fish and top with caramelized nectarines.

BRUSCHETTA-TOPPED BAKED COD FISH

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

ORIENTAL BAKED COD

Steps:

• Preheat oven to 375°F.
• Spray roasting pan with nonstick cooking spray.
• Combine soy sauce, apple juice, ginger, garlic and Szechuan peppercorns in small bowl; mix well.
• Place cod fillets in prepared pan; pour soy sauce mixture over fish.
• Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
• Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions.

CARAMELIZED NECTARINE

Steps:

• Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
• Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.

BAKINBABY'S DIJON BAKED COD

Steps:

• Preheat oven to 350°F and lightly grease a baking sheet.
• In a small bowl, mix mayonnaise, mustard, horseradish and lemon juice; stir in parmesan cheese. and bread crumbs.
• Arrange fish portions on prepared cooking sheet, spread bread crumb/cheese mixture evenly over fish.
• In a small bowl mix melted butter, bread crumbs and 1 tablespoon parmesan cheese, then sprinkle over bread crumb and cheese coated cod.
• Bake for 15-20 minutes or until fish flakes easily with a fork.

BAKED COD

Steps:

• Preheat oven to 375 degrees F.
• Wash fish and season with salt and pepper.
• Cut the bacon into small strips; slice the mushrooms.
• Place bacon pieces and mushrooms in the bottom of a small casserole; top with fish and a pat of butter.
• Bake, uncovered, until fish is cooked through, about 45 minutes, basting frequently with butter.
• Transfer fish to serving dish, surround with mushrooms, bacon, and lemon wedges; top with butterflied lemon slices.
• In each of the four corners, place tomatoes topped with peas.
• Top with parsley.

CARAMELIZED NECTARINES

Steps:

• 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.