So easy and very tasty! Make sure to brown the fish really well first.
1.5 lb cod fillets
5 garlic cloves, minced
1/4 c. chopped parsley
5 T. lemon juice
5 T. olive oil
2 T. melted butter
1/3 c. flour
1 t. ground coriander
3/4 t. paprika
3/4 t. cumin
3/4 t. salt
1/2 t. pepper
Mix lemon juice, olive oil and butter in a shallow bowl. Set aside.
In another shallow bowl, mix flour and spices. Set aside.
Patt fish fillets with a paper towel. Dip them in the butter mixture and then in the flour mixture. Shake off the excess flour.
Heat some olive oil in a skillet and make sure it’s hot before adding the fish. Add the fish and sear on both sides, giving it some color. Reduce the heat and add the remaining butter mixture and garlic.
Cover and cook until the fish is done, turning frequently. Add the chopped parsley at the end. Spoon the sauce over the fish and serve.
This was an interesting way to prepare mashed potatoes – kind of fancy! It was good but I think I prefer good ol’ fashioned mashed potatoes, instead!
2 russet potatoes, peeled and quartered
1/4 c. whipping cream
1/4 t. crushed saffron
2 cod fillets
Boil the potatoes in some salted water until soft.
Drain the water. Add the whipping cream and saffron. Mash well and stir to blend all ingredients. Keep warm.
Heat a frying pan. Add some olive oil and heat. Season the cod. Place the cod in the hot oil and cook until golden. Turn over and cook until done.
Plate the mashed potatoes. Place the cod fillets over the potatoes.
Serve with a salad on the side.
Tender cod fillets with tasty capers makes for a perfect combination.
2 cod fillets
Flour for dredging
2 T. drained capers
1 t. minced garlic
1/4 white wine
Juice from one lemon
Melt a pad of butter in some olive oil. In the meantime, dry the fish fillets well in paper towels. Dredge them in flour and put them into the hot butter/oil pan.
Cook and brown them well on both sides seasoning them a bit with salt and pepper. Transfer them to a plate and keep them warm.
To the skillet, add the capers. garlic, chili paste and wine. Reduce the wine a bit.
Add another pad of butter and melt it into a nice sauce. Add the parsley and mix well.
Spoon the sauce over the fish.