HOW LONG TO BAKE COD FILLETS RECIPES

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SMOKY COD, BROCCOLI & ORZO BAKE RECIPE - BBC GOOD FOOD



Smoky cod, broccoli & orzo bake recipe - BBC Good Food image

Enjoy this easy, speedy cod, broccoli and orzo traybake on busy weeknights. It's healthy and low in fat, and since it's a traybake, there's minimal washing-up!

Provided by Anna Glover

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

½ tbsp olive oil, plus a drizzle
1 onion, chopped
1 tsp smoked paprika, plus a pinch
½-1 tbsp chipotle paste
200g long-stem broccoli
400ml hot vegetable stock
150g orzo
½ small bunch of dill, chopped
½ small bunch of parsley, chopped
50g frozen peas
2 sustainable skinless cod fillets
4 tbsp fat-free yogurt

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep ovenproof frying pan, and fry the onion for 5 mins until tender. Add the paprika, chipotle paste, broccoli and stock. Stir in the orzo, and transfer to the oven for 10 mins.
  • Stir in half the herbs and the peas, and nestle the fish into the orzo. Sprinkle over a pinch of paprika and drizzle with oil, then season. Cook for 8-10 mins until the fish is cooked and the orzo is tender. Mix the remaining herbs with the yogurt. Loosen with a little water if needed, then serve with the orzo and fish.

Nutrition Facts : Calories 618 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 11 grams fiber, ProteinContent 57 grams protein, SodiumContent 1.3 milligram of sodium

COD RECIPES - BBC GOOD FOOD



Cod recipes - BBC Good Food image

We love this flaky white fish and we've got the recipes to prove it. Cod is such a versatile ingredient, go beyond batter and try one of our easy ideas.

Provided by Good Food team

Number Of Ingredients 1

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A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
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Reviews 5
Total Time 20 minutes
Calories 461 per serving
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
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