southern rock cod recipes

Used scallions instead of chives on top. Spoon this mixture onto one side of each fillet and sprinkle with the rice flakes.Melt the butter with the olive oil in a large skillet over low heat.

1 egg plus 1 egg yolk, whisked together Your substitutions sound great and I’m delighted it worked out so well for you. It’s easy to cook, and because it’s a mild-tasting fish, the ways to give it glorious flavor are endless.This baked cod recipe takes on a bit of a Greek twist. Arrange the cod in a shallow glass container with a tight lid and refrigerate for 2 to 3 days. So glad you enjoyed the recipes!Made this eve & served with pesto couscous & salad. Talk about simple sophistication—particularly if you pop open a bottle of bubbly. There won’t be and if there were I would flake into a salad the next day.

YumThis is SO delicious! I especially like learning what countries the recipe come from. The sauce had a bit of heat to it, but it complemented the fish wonderfully. Receipe does not need to be changed at all. I would cook the fish just before you are ready to eat it, but you can do that on a cast iron skillet positioned on your grill outdoors, I think. The technique of breading on only one side gave the fish fillet a lightness you don’t find with other fish recipes that include breading and sautéeing on both sides. Used panko instead of rice flakes and some demerara sugar instead of maple syrup (I’m Canadian, but I hate maple syrup, go figure). An Elite CafeMedia Food Publisher.What is the Mediterranean Diet and How to Follow It Top with chives.Excellent fish recipe.

Thanks.Hi Helen. They make a beautiful crust.

Passed the recipe on to my parents. Serve it with a pilaf and asparagus with mock hollandaise and lemons. I especially like learning what countries the recipe come from. I saw a question about leftovers. I am so glad you started with one of my favorite recipes!! The toughest part for me is that I am NOT a fish lover.

Be the first on your block to be in the know.Hate tons of emails? All materials used with permission. And what a surprise the flavors of the ginger and orange turned out to be! Thank you so much for sharing this with the world. Thanks for sharing, Ashley!Hi Suzy, I’m new to your site and soon as we saw this recipe I knew we had to try it. I must have put in an extra big pinch of cayenne. My only comment was about the very sharp lemon flavour. Thanks!Thanks so much for sharing, Maria! But, a reader recently asked this relevant question as she cooks for fewer people. Easy to make with on-hand ingredients!

Something odd about lemons is that if they are not fully ripe, their sugars and flavor would not have fully developed,, and if that is the case, they may provide more of a tart/sour taste than preferred. The hint of maple syrup was delicious and just sweet enough.

Will definitely use this again, so thank you! You have a great site and you recipes are full of facts and information. I love to lemony flavor- I even add more lemon and the cut up lemon rinds. Please join me and our growing community! We loved the sauce, and it was so simple to make.

Thank you.I have recently adopted a Mediterranean food plan to combat my out-of-control blood sugar. https://leitesculinaria.com/5980/recipes-crispy-rock-cod-in-reduced-citrus.html

Served it with sautéed broccoli rabe, which was a nice complement to the citrus flavors of the sauce.This is awesome!

I’m telling everyone about youWOW just a super Delicious Recipe, we could not stop raving about the flavors it was so good. Sauté until golden and crisp, 4 or 5 minutes.

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