Atlantic cod recipes

Baked cod fillet with vegetables and sauce cream
Cooking time: 45 minutes
4 servings

• cod fillet – 600 g.
• broccoli – 150 g.
• zucchini – 150 g.
• asparagus – 6 pcs.
• cherry tomatoes – 6 pcs.
• red bell pepper – 1 pc.
• fresh chili pepper – ½ pcs.
• red onion – ½ pcs.
• lemon – ½ pcs.
• olive oil – 50 ml.
• garlic – 1 clove
• white pepper, salt – to taste

Sauce ingredients:
• cream 22% – 200 ml.
• olive oil – 30ml.
• dry white wine – 50 ml.
• onion – 50 g.
• garlic –1 clove
• thyme – 1 sprig


Mix olive oil, white pepper, salt and grease the fillet with this marinade. Marinate for 10 minutes.
Chop the vegetables into large pieces, take the whole cherry tomatoes and scald everything with boiling water. Add olive oil, salt and a few slices of lemon. Mix everything together. Marinate for 10 minutes.


Place the fillets and vegetables evenly on a baking sheet, on a parchment sheet, and bake in the oven for 15 minutes at a temperature of 180 degrees. 5 minutes before readiness, add the finely chopped garlic and chili pepper. When ready, stir the vegetables.


While the fish and vegetables are cooking, prepare the sauce. Finely chop the onion and garlic, fry (pass) in olive oil in a saucepan until golden brown, add a sprig of thyme, pour white wine and leave on the fire for 1-2 minutes to evaporate the alcohol. Add the cream and bring to a boil. Reduce the heat and simmer for 2-3 minutes. Strain the sauce.


Put the fish and vegetables on a dish, pour the sauce over them.
Bon Appetit!


Baked cod fillet with pumpkin puree and hollandaise sauce
Cooking time: 45 minutes
4 servings

• cod loins – 600 g.
• pumpkin – 300 g.
• potatoes – 2-3 pcs.
• carrot – 1 pc.
• onion – 1 pc.
• eggs (yolk) – 2-3 pcs.
• butter – 100 g.
• cream 22 % – 100 g.
• honey – 1 tbsp.
• lemon – 1 pc.
• garlic – 1 clove
• salt – to taste


Mix the honey with the juice of ½ lemon, add salt. Brush the loins with this marinade and place on a baking sheet. Bake for 15 minutes in a preheated oven at 180 degrees.


To prepare the puree, cut the pumpkin, carrot, onion, garlic and fry in a saucepan, then put the chopped potatoes. Add water and cook until readiness. Drain some of the liquid. Add cream and salt to taste, bring to a boil and mash into a puree.


To prepare the sauce, put the yolks in a metal bowl, add a tablespoon of water. Put it on a water bath and immediately start stirring with a whisk. Add pieces of soft butter, stirring constantly with a whisk, until the butter melts. Remove the sauce from the water bath, add salt and lemon juice to taste. The sauce is ready.


Place the ready loins with the garnish on a plate and pour the sauce over them.
Bon Appetit!


Cod fillet with vegetables, baked in parchment
Cooking time: 45 minutes
2 servings

• cod loins – 300 g.
• potatoes – 300 gr.
• zucchini – 200 gr.
• cherry tomatoes – 10 pcs.
• olives – 50 gr.
• rosemary – 1 sprig
• thyme – 1 sprig
• lemon, salt, pepper – to taste


Place the boiled unpeeled potatoes cut into slices and the zucchini scalded with boiling water, pitted olives, thyme and rosemary leaves, cherry tomatoes in one container and mix.


Place the fillet in the center of the parchment, arrange the vegetables around it. Drizzle with olive oil, season with salt and pepper and add a few slices of lemon. Tightly roll the parchment and bake in the oven at 180 degrees for 15-20 minutes.


When ready, open the parchment and serve on a platter.
Bon Appetit!


Baked cod fillet with green pea saute and leek sauce
Cooking time: 40 minutes
2 servings

• cod fillet – 300 g.
• green peas pod – 200 g.
• frozen green peas – 100 g.
• leek – 100 g.
• bell pepper – ¼ pcs.
• garlic – 1 clove
• butter – 30 g.
• cream 20% – 70 g.
• olive oil – 2 tbsp.
• white wine – 2 tbsp.
• salt, pepper – to taste


Mix salt, white pepper and olive oil, brush the fillet with this marinade. Bake in the oven for 10-15 minutes at a temperature of 180 degrees.


To prepare the sauce, pass the leeks with garlic in butter until softened, but with the preservation of a bright green color, add the thawed green peas. Pour in two tablespoons of white wine, evaporate the alcohol and add cream. Blend until smooth, strain.


To garnish, prepare a saute. Put the butter, pea pods, salt, pepper and mix in a preheated frying pan. Add a few tablespoons of water. Simmer for 2-3 minutes.


Pour the sauce on the bottom of the plate, put the fish and the peas saute on top. Garnish with finely chopped bell pepper.
Bon Appetit!

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