Week 6 1/2 – Two Simple & Delicious Fish Recipes

Cooking fish has always been a bit daunting for me.  I was never sure how to tell if it was done {check out this link to Fine Cooking for more information}.  After discovering The Captain’s Sea Selections, I decided to step up and learn how to prepare not just one fish dish, but two.

And here they are – two quick, easy, and delicious ways to prepare cod.  One is a tangy, garlicky pasta dish that is both light and satisfying; the other is a smoky, complex rub that pairs well with roasted veggies.

I wish I had photos to show you but both meals disappeared so quickly that I didn’t have time to snap a shot!

Tangy & Garlicky Pasta with Cod

  • 1 lb spaghetti
  • 4 cod fillets, 7 – 8 oz each
  • Black pepper
  • Salt
  • 2 large eggs, beaten
  • 3 tbsp. cream
  • 3 tbsp. butter, cut into pieces
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 6 cloves of garlic, chopped
  • 1/2 cup dry white wine
  • 2 cups frozen broccoli florets
  1. Cook the pasta to al dente; save a ladleful of the cooking liquid for the sauce before you drain the pasta.
  2. Season the fillets with salt and pepper.  Beat the eggs with the cream.  Heat a large non-stick skillet over medium heat.  Add the butter.  When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer to the skillet.  Cook the fillets for 3 – 4 minutes on each side, or until golden brown.
  3. In another pan, heat the olive oil and add the garlic.  Cook for 2 minutes and add the wine and cook for 30 seconds.  Add the ladle-full of pasta cooking liquid and the juice of one lemon, and cook for 30 seconds.  Turn off the heat.  Add the frozen broccoli florets.
  4. When the fish is done cooking, remove it from the pan, and place on a serving platter.  Add the juice of 1 lemon to the pan.  Turn the heat off.  Mix the lemon juice with the pan juices and spoon over the fish.
  5. Drain the pasta and add to the lemon-garlic-wine sauce.  Season to taste with salt and pepper.  Scoop the pasta onto plates, place 1 fillet on top of the pasta, and serve.

Adapted from the recipe for Fillets of Sole Francese and Lemon-Basil Pasta from “Express Lane Meals” by Rachael Ray.

Smoky Spice Rub for Cod

We used the spice rub below last night, and served it with sweet potatoes and Brussels sprouts {chopped and tossed in olive oil, salt, and pepper, and roasted in a 350F oven for 30 minutes}.

  • 1 clove of garlic, chopped
  • 1 tbsp. ground cumin
  • 1 tbsp. smoked paprika
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 tbsp. chopped parsley
  • 2 tbsp. olive oil
  • 2 lb cod fillets
  1. Combine garlic, cumin, paprika, salt, oregano, thyme, parsley, and olive oil.
  2. Rub fish with spice mixture, cover, and marinate in the fridge for 20 minutes.
  3. Roast fish in a preheated 425F oven for 15 – 20 minutes, or just until fish flakes.

Adapted from the recipe for Roasted Cod Adobo from “Essentials of Home Cooking” by Bonnie Stern.

What are your favourite ways to prepare seafood?

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2 Responses to Week 6 1/2 – Two Simple & Delicious Fish Recipes

  1. Sonja Bertram says:

    Sounds yummy…….thanks

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