Best 2 Olive Oil Poached Cod With Green Pepper Purée Recipes
Indulge in the culinary delight of olive oil poached cod, a delectable dish that tantalizes the taste buds with its delicate flavors and elegant presentation. This recipe offers a unique twist on the classic cooking technique, using fragrant olive oil as the poaching medium to infuse the cod with a subtle yet captivating aroma. Accompanied by a vibrant green pepper puree, this dish is a symphony of textures and flavors, sure to impress even the most discerning palate. The puree, crafted from fresh green peppers, adds a refreshing and herbaceous note that perfectly complements the richness of the cod. Join us on a culinary journey as we explore the art of poaching cod in olive oil and discover the harmonious blend of flavors that make this dish truly extraordinary.
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OLIVE OIL-POACHED COD
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
- Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
- Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
- For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
- Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.
BAKED COD WITH LEMON AND OLIVE OIL
Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400° F.
- Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose the freshest cod possible. Fresh cod will have a firm, white flesh and a mild, briny flavor.
- Use a good quality olive oil. Extra virgin olive oil has the best flavor and will give your dish a rich, golden color.
- Don't overcrowd the pan. If you overcrowd the pan, the cod will not cook evenly and will be more likely to fall apart.
- Cook the cod gently. Cod is a delicate fish, so it's important to cook it over low heat. This will help to prevent the fish from overcooking and becoming dry.
- Season the cod with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Serve the cod with a simple green sauce. A green sauce made with fresh herbs, olive oil, and lemon juice is a great way to complement the delicate flavor of the cod.
Conclusion:
Olive oil poached cod with green pepper puree is a simple and delicious dish that is perfect for a weeknight meal. The cod is cooked gently in olive oil, which infuses it with a rich, golden color and a mild, briny flavor. The green pepper puree adds a bright, herbaceous flavor to the dish. This dish is sure to please even the pickiest of eaters.
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