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Slow-Roasted Black Cod with Red Chermoula

Slow-Roasted Black Cod with Red Chermoula


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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Ingredients

  • ¼ bunch cilantro, leaves and stems separated, stems finely chopped
  • 1 Fresno chile, seeded if desired, finely chopped
  • 1 garlic clove, finely grated
  • 1 tablespoon tomato paste
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground allspice
  • 1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
  • 1½ pounds skin-on black cod or cod fillet
  • 2 pints Sun Gold or other cherry tomatoes, divided
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.

  • Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.

  • Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 290 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 80 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 32 Sodium (mg) 210Reviews SectionBravo, Bon Appetit! This is my go-to salmon dish! The fillet came out moist the flavor is amazing! This time I used smoked Spanish paprika.AnonymousSacramento, CA12/26/17I might try the sauce for a different recipe... but this like a few other BA recipes I've made was so bland. I added 5 more garlic cloves than recommended and also had to salt as well after cooking. The only saving grace when we served this to our guests was that we served raw sliced jalapeño and cilantro alongside which we did by a whim.coeurdcoeursLos Angeles10/20/17

Slow-Roasted Black Cod with Red Chermoula - Recipes

¼ bunch cilantro, leaves and stems separated, stems finely chopped

1 Fresno chile, seeded if desired, finely chopped

1 garlic clove, finely grated

1 tablespoon tomato paste

½ teaspoon crushed red pepper flakes

1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)

1 ½ pounds skin-on black cod or cod fillet

2 pints Sun Gold or other cherry tomatoes, divided

Kosher salt, freshly ground pepper

Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.

Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20&ndash30 minutes.

Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves drizzle with more vinegar, if desired. Serve warm or at room temperature.


An Ode to the Tennessee Tomato (and 25 Fresh Tomato Recipes to Make the Most of Summer’s Bounty)

I’ll admit, it wasn’t always love. It wasn’t even friendship to begin with. In fact, I’ve been a tomato skeptic most of my life, always requesting “no tomatoes” on my sandwiches, tacos, and burgers. But now I know that aversion was only because I had not experienced the Tennessee tomato in all its glory. Once I sunk my teeth into a slice of a perfectly ripe heirloom tomato (purchased because it was too darn beautiful not to) and sprinkled with a bit of sea salt, I changed my tune right then and there.

Perhaps it’s the hot and humid summers, intensifying the sugars and making for the sweetest, juiciest tomatoes ever.

Maybe it’s the fertile soil. Or the soggy air. Or the Southern hospitality that makes Tennessee tomatoes unlike any other.

Whatever it is, all I know is when they start appearing in the markets in June, I can’t get enough of them.

Sure, I’m looking forward to the welcome relief of cooler temperatures and lower humidity come autumn. But I’d gladly deal with the oppressive heat for another few weeks of perfectly ripe tomatoes. I plan to engorge myself with as much tomato goodness as possible while I still can.

To help you out on your epic tomato quest, I’ve gathered up some of my favorite tomato recipes from around the web for your gastronomic pleasure. You can see every single recipe we’ve ever made with tomatoes in the archives (or, at least the ones since I started tagging them), but I’ve pulled a few of my favorites for you here.

Our Favorite Tomato Recipes:

More Tomato Recipes from Around the Web…

    from Blogging Over Thyme from Cookie + Kate from FoodieCrush t from How Sweet it is from Seasons & Suppers from Bon Appetit from Half Baked Harvest from Love.Life.Eat. from What’s Gaby Cooking

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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6 Comments Leave a Comment »

Thanks for the great round-up of recipes. My garden is overflowing with tomatoes at the moment and I am overwhelmed!

thanks for including my recipe! warmly, f.

Ooh, these recipes look delicious, Lindsay! Of course, nothing beats a fresh tomato sprinkled with salt…:) xx

Tennessee tomatoes are good, but OHIO tomatoes are like no other! I have 60 sitting on my counter right now (with more to pick) and, having declared my own personal tomato week, I am cooking my way through Joanne Weir’s “You Say Toamato”. I will also be trying your favorite recipes-thanks!

I am not sure I have a talent for growing anything much, but this is the year of the tomato here in Middle Tennessee almost any novice or seasoned gardener has bucket loads of homegrowns.


Slow-Roasted Black Cod with Red Chermoula - Recipes

The first born is always the overachiever and Lemon Garlic is no exception. From being used as a cooking oil to adding the perfect burst of flavor to salads, Lemon Garlic truly does it all. Not to mention it's organic, sugar free, and dairy free. Check out some of our favorite Lemon Garlic recipes:

Tessemae's Lemon Garlic and Dijon Mustard come together to create a marinade that adds a burst of flavor to these Lemon Garlic Rosemary Grilled Chicken Thighs.

To Assemble

Directions

]]> This easy sheet pan veggie roast is this week's Whole30 Meal prep! Check out our Week 4 Meal Planner for a printable grocery list that makes even more delicious recipes!

What you need

1 lemon
1 ½ pounds broccoli florets (16 cups, from 2-3 large heads)
1/4 cup Tessemae’s Lemon Garlic Dressing
coarse salt and fresh ground black pepper

What you do

  1. Heat your oven to 425. Very thinly slice the lemon. Make sure to throw out all of the seeds.
  2. On one sheet pan, drizzle the lemon and broccoli florets with the Lemon Garlic, season with salt and pepper, and toss to coat.
  3. Divide between 2 sheet pans and roast until the broccoli and lemons are tender and nicely browned, about 15 minutes.

Other Leftover ideas.

Add to salads, stir frys, scrambles, wraps, hashes. pretty much anything!

]]> This meal prep spaghetti squash will really help with your Whole30! Check out our Week 2 Meal Planner for a printable grocery list that makes recipes like Spaghetti (Squash) & Roasted Turkey Meatballs and Spaghetti Squash Egg Nests with Avocado Ranch. (See our note at the bottom for more great ideas!)

What you need

3 medium spaghetti squash
6 tablespoons Tessemae’s Lemon Garlic
1 tablespoon fresh thyme leaves, chopped
Coarse salt and fresh ground pepper

What to do

  1. Cut one end off of each spaghetti squash so it can stand up flat. Then cut in half lengthwise. Scoop out the seeds. Rub the inside of each half with 1 tablespoon Lemon Garlic and season with salt and pepper. Divide the halves cut side down between 2 parchment or foil lined baking sheets.
  2. Roast at 400F until tender, 30-45 minutes depending on the size. (Test the tenderness with a paring knife it should easily pierce the squash. For make ahead- do not overcook!)
  3. Remove the squash and let cool slightly. Use a fork to scrape out the crosswise strands onto a rimmed baking sheet. Let cook completely. Toss with the thyme, 2 tablespoons Lemon Garlic and season with salt and pepper.
  4. To store: divide between storage containers and refrigerate up to 5 days.

Other ideas for leftovers:

Scramble with eggs for a filling breakfast.
Serve tossed with spinach and sliced sausage.
Drizzle with your favorite Tessemaes and serve alongside any grilled meat.
Try our Buffalo Spaghetti Squash Bowls
Make our Spaghetti Squash Pie (without the optional cheese)

]]> Sweet Potato Scramble with Everything Bagel Ranch for breakfast, Layered Bacon Ranch Chicken Salads for lunch and our showstopper Buffalo Ranch Chicken Casserole with Bacon Crumble for dinner.


What you Need

4 pounds sweet potatoes (6 medium or 4 large), cut into 1 inch chunks
1 small red onion, diced
¼ cup Tessemae’s Lemon Garlic
coarse salt and ground pepper


4. Baked Stuffed Fish Fillet

I love visiting the fishmonger and the last time I bought some flounder he gave me this Baked Stuffed Fish Fillet recipe to try. It might just be the best visit I have ever made and he was also more than happy for me to share it with you! His…

Ingredients for Baked Stuffed Fish Fillet:

1½ – 2 pounds White fish fillets
Salt
3 tbsp Onion
½ cup Celery
3 tbsp Butter
1 tsp Salt
⅛ tsp Black pepper
1 tsp Dried sage
3 cups Bread
3 tsp Butter
Parsley
Lemon


Vignerons de Buxy 2016 Montagny 1 ER Cru “Buissonnier”

Vignerons de Buxy is a leading quality oriented cooperative winery made up of more than 100 family vineyards spread across the Côte Chalonnaise, south of the Côte d’Or, and has been a leading source for delicious and well-priced wines from these varied terroirs for more than 80 years. Since its inception in 1931, Vignerons de Buxy has grown considerably, both in terms of the number of participating growers, and in the size and scale of its facilities. By joining together to share in the cost of cellars and winemaking facilities, these winegrowers are able to deliver wines of remarkable complexity and balance (resulting from blending wines grown in subtly different terroirs) and fantastic value, arising from shared investment in winemaking facilities and equipment. The joint approach to wine production also contributes to better quality as neighbouring vineyards operators are more inclined to share information and best practices, rather than seeing neighbouring properties as competitors.

2016 MONTAGNY BLANC 1 ER CRU “BUISSONNIER”

The wine of Montagny, is white only—and more specifically, made exclusively from Chardonnay grapes. Montagny breathes freshness and clarity is it any wonder then that the monks of Cluny preferred it to any other?

The vineyards’ terrain is brittle and densely comprised of rocks and pebbles. The hillsides are composed of calcareous clay with high Kimmeridgian (the limestone for which Chablis is famous) limestone content, contributing to this wine’s beautiful minerality.

Cave des Vignerons de Buxy’s Montagny 1 er Cru, from the Buissonnier range, has a very delicate yet complex nose: fruity, floral, and flinty (mineral) hints, with layered overtones of menthol and lemon. A full-bodied and rich wine with amazing finesse.

WITH FOOD

Delicate and refined dishes such as tuna tartar, grilled cod, fish terrine, scampied king prawns or seafood ravioli, all pair perfectly with the charm and richness of Montagny 1 er Cru. Charolais veal, Bresse poultry, and cheeses (comté, beaufort, emmental, chèvre) are also excellent accompaniments for this wine. Ideally served between 10° and 13°C.

Best consumed within eight years.

RECIPE IDEAS

EXPERT OPINION

“This wine’s sibling, the Buissonnier Montagny Villages, is a favourite with Vintages customers, who should be delighted by this premier cru. The wine is beautifully balanced with ripe pear and citrus, brilliant acidity and an ever-so-slight spritz adding intrigue. Pair with soft cheeses, or roast chicken in a cream sauce.”


Vignerons de Buxy 2016 Montagny 1 ER Cru “Buissonnier”

Vignerons de Buxy is a leading quality oriented cooperative winery made up of more than 100 family vineyards spread across the Côte Chalonnaise, south of the Côte d’Or, and has been a leading source for delicious and well-priced wines from these varied terroirs for more than 80 years. Since its inception in 1931, Vignerons de Buxy has grown considerably, both in terms of the number of participating growers, and in the size and scale of its facilities. By joining together to share in the cost of cellars and winemaking facilities, these winegrowers are able to deliver wines of remarkable complexity and balance (resulting from blending wines grown in subtly different terroirs) and fantastic value, arising from shared investment in winemaking facilities and equipment. The joint approach to wine production also contributes to better quality as neighbouring vineyards operators are more inclined to share information and best practices, rather than seeing neighbouring properties as competitors.

2016 MONTAGNY BLANC 1 ER CRU “BUISSONNIER”

The wine of Montagny, is white only—and more specifically, made exclusively from Chardonnay grapes. Montagny breathes freshness and clarity is it any wonder then that the monks of Cluny preferred it to any other?

The vineyards’ terrain is brittle and densely comprised of rocks and pebbles. The hillsides are composed of calcareous clay with high Kimmeridgian (the limestone for which Chablis is famous) limestone content, contributing to this wine’s beautiful minerality.

Cave des Vignerons de Buxy’s Montagny 1 er Cru, from the Buissonnier range, has a very delicate yet complex nose: fruity, floral, and flinty (mineral) hints, with layered overtones of menthol and lemon. A full-bodied and rich wine with amazing finesse.

WITH FOOD

Delicate and refined dishes such as tuna tartar, grilled cod, fish terrine, scampied king prawns or seafood ravioli, all pair perfectly with the charm and richness of Montagny 1 er Cru. Charolais veal, Bresse poultry, and cheeses (comté, beaufort, emmental, chèvre) are also excellent accompaniments for this wine. Ideally served between 10° and 13°C.

Best consumed within eight years.

RECIPE IDEAS

EXPERT OPINION

“This wine’s sibling, the Buissonnier Montagny Villages, is a favourite with Vintages customers, who should be delighted by this premier cru. The wine is beautifully balanced with ripe pear and citrus, brilliant acidity and an ever-so-slight spritz adding intrigue. Pair with soft cheeses, or roast chicken in a cream sauce.”


Steps to make Moroccan Baked Fish Tagine with Vegetables

Prepare chermoula

In a small bowl, mix 1 bunch of finely chopped cilantro, 4 cloves of chopped garlic, 2 tablespoons of paprika, 1 tablespoon of cumin, 1 teaspoon salt, 1 teaspoon ginger, if using, ¼ teaspoon crumbled saffron threads, ½ teaspoon of cayenne pepper, 3 tablespoons of vegetable oil and 2 tablespoons of lemon juice. Combine until a thin marinade forms.

Marinate fish

Reserve half of the prepared chermoula and use the remaining half to generously coat the fish all over and inside the cavity. Cover and leave at room temperature, while proceeding with the following steps, for about 30 minutes, or refrigerate for a few hours to overnight, to marinate.

Preheat oven and prepare baking dish

Preheat the oven to 425 °F and lightly grease a baking dish with olive oil.

Prepare vegetables

To prepare vegetables, first arrange a layer of 2 large carrots cut into thin sticks, crossing them over to create a bed-like structure. Top with 2 large sliced potatoes, in a single layer over the carrots and season with salt, ginger, and pepper, to taste.

Add fish and tomatoes

Gently place the 2 marinated fish over the potatoes, then top and surround with thin slices from 3 or 4 tomatoes.

Thin reserved chermoula

Combine reserved chermoula with about ¼ cup of water and a few tablespoons of olive oil to prepare a thinner sauce and pour this over the fish and vegetables.

Add toppings

Finally, top the fish with 2 green peppers, sliced into rings, a handful of olives, 2 whole chilis and about 1 or 2 sliced lemons.

Bake covered

Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes.

Bake uncovered

Remove the foil and continue baking for about 20-30 minutes until the fish and vegetables are fully cooked.

Reduce sauce

If the sauce has not reduced, you may set aside the fish to keep warm, pour the sauce into a small saucepan and bring it to a boil over medium-high heat. Cook for a few minutes until sauce is reduced then pour it back, immediately, over the fish.

Serve

Garnish with 2 tablespoons of parsley or cilantro, if using, then serve and enjoy!

Just describing this Moroccan Baked Fish Tagine with Potatoes, Carrots, Tomatoes and Peppers makes me excited to make it! Let us know when you try it out and if you love it too! Tag us online with the hashtag #cookmerecipes, to be in touch!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!


Slather Then Serve: Double-Duty Sauces for Before and After Cooking

Barbecue Sauces
Classic Barbecue Sauce
Spicy Barbecue Sauce
Smoky Barbecue Sauce
Chinese-Style Barbecue Sauce
Honey-Mustard Barbecue Sauce
Cranberry Barbecue Sauce
Lexington Barbecue Sauce
South Carolina Barbecue Sauce
Rio Grande Barbecue Sauce
Use Them In:
Classic Barbecued Chicken (Classic)
Chinese-Style Grill-Roasted Short Ribs
Smoky Barbecued Pork Chops with Succotash Salad
Barbecued Pulled Pork
Bacon-Wrapped Meatloaf with Smoky Barbecue Sauce
Honey-Mustard Barbecued Tofu

Glazes
Apple-Mustard Glaze
Orange-Chipotle Glaze
Spicy Hoisin Glaze
Spicy Coconut&ndashRed Curry Glaze
Pomegranate Glaze
Brown Sugar&ndashBalsamic Glaze
Honey-Mustard Glaze
Use Them In:
Honey-Mustard Glazed Grill-Roasted Chicken
Pomegranate Glazed Roasted Quail
Apple-Mustard Glazed Pork Loin
Spicy Hoisin Glazed Salmon
Orange-Chipotle Glazed Shrimp Skewers
Brown Sugar&ndashBalsamic Glazed Mushrooms

Marinating Sauces
Parsley-Shallot Marinating Sauce (preview recipe online)
Mint-Rosemary Marinating Sauce
Thyme-Garlic Marinating Sauce
Ginger-Soy Marinating Sauce
Tandoori Marinating Sauce
Harissa Marinating Sauce
Use Them In:
Tandoori Chicken
Roast Chicken Parts with Parsley-Shallot Marinating Sauce (preview recipe online)
Flank Steak with Ginger-Soy Marinating Sauce
Roast Pork Tenderloin with Thyme-Garlic Marinating Sauce
Grilled Lamb Kebabs with Mint-Rosemary Marinating Sauce


Sweet and spicy red fez burger with Marrakesh carrot salad and chermoula mayonnaise

1) For the carrot salad, combine the lemon juice, garlic, cumin, cinnamon, paprika, red chilli flakes and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil and carrots. Mix well, cover, and refrigerate until ready to serve.

2) For the chermoula mayonnaise, combine the coriander, garlic, cumin, paprika, harissa, lemon juice, salt and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

3) Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

4) For the burgers, combine the beef, sausage, apricots, dates, cumin, cinnamon, coriander leaves, mint, harissa, salt and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it.

5) Divide the mixture into 6 equal portions and form the portions into burgers to fit the rolls.

6) Brush the grill rack with oil. Place the burgers on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the burgers and continue grilling until done to preference, about 5 minutes longer for medium.

7) During the last few minutes of cooking, brush the tops of the rolls with the red food colouring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

8) Spread a generous amount of the chermoula mayonnaise over the cut sides of the rolls. On each roll bottom, place shredded cos lettuce, a burger, and an equal amount of the carrot salad. Add the roll tops and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.


Watch the video: How to Perfectly Cook Cod 3 Different Ways


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