Cod in the oven is the best option for cooking this fish.
Cod meat contains saturated fatty amino acids, proteins, vitamins and minerals.
In addition, cod meat has an excellent taste and contains few calories, so it is recommended to include it in the diet for diet.
Cod with onions - general principles of preparation
Cod is a fairly large fish, therefore, as a rule, it is not cooked, in whole or in large pieces. Mainly used for cooking steaks or fillets. This makes it possible to cook cod in the oven with onions, vegetables, cream, cheese, etc.
Before cooking cod in the oven, remember that in its pure form cod meat is dry, so it is better to cook it in a sleeve or foil, as well as in various sauces.
Onions, vegetables and other ingredients will add richness to the cod meat and enrich its taste.
To prepare cod with onions, you can use any variety of onions: onions, shallots, green or leeks.
To make cod meat tastier and juicier, it is advisable to marinate it first and leave it for a while so that the fish is saturated with the tastes of spices and herbs. As a marinade, a variety of sauces and seasonings are used.
Cod is most often sold frozen, therefore it is thawed before cooking in the refrigerator or at room temperature.
Boiled rice or potatoes are best served as a side dish for cod with onions and carrots.
Recipe 1. Cod in the oven with vegetables
Ingredients
800 g cod fillet;
salt;
six potatoes;
12 branches of thyme;
six stalks of leeks (only the white part);
250 ml of beer;
five carrots;
250 g sour cream;
white pepper;
four petioles of celery;
tarragon;
ten cherry tomatoes.
Cooking method
1. Rinse the leek and chop it thinly with rings.
2. Make original plates of foil, on the bottom of which put chopped onions.
3. Wash, dry and salt the cod fillet. Season the fish with tarragon and white pepper.
4. Peel the carrots and cut them into pieces.
5. Rinse the celery stalks, dry them slightly and chop finely. Wash the tomatoes and cut them in half. Peel the potatoes, wash and cut into thin slices. Lightly salt all vegetables.
6. Put sliced potatoes, cod fillet, celery and carrots onions.
7. Pour a little beer into each "plate" and grease everything with plenty of sour cream. Put three branches of thyme on top.
8. Cover the "plates" with a sheet of foil and bake in the oven for forty minutes at 170 C. Serve the dish directly in the "plates" of foil.
Recipe 2. Cod with onions and carrots
Ingredients
kg of cod;
salt;
four carrots;
black pepper;
three onion heads;
80 ml of mayonnaise.
Cooking method
1. Peel the vegetables and wash. Chop the onion finely. Grate carrots for Korean salads.
2. Wash the cod, clean the scales from it, cut off the head, tail and fins. Cut the fish into fillets. Remove skin from it and choose small bones. Cut the resulting fillet into large pieces.
3. Put the cod fillet on a baking sheet, pre-lubricating it with oil. Salt and season with pepper.
4. Place chopped onions on top of the fish. Lubricate everything with mayonnaise. Put the grated carrot in the next layer. Lubricate this layer with mayonnaise as well.
5. Put the baking tray with the fish in the oven and bake the fish for the first ten minutes at 200 C. Then roll the temperature to 180 C and bake for another 20 minutes. Serve the fish with a side dish of rice or potatoes.
Recipe 3. Cod with onions and cauliflower
Ingredients
kg cod fillet;
200 g of hard cheese;
cauliflower head;
vegetable oil;
a pound of onion;
egg;
300 g carrots;
150 ml of milk;
50 g of tomato paste.
Cooking method
1. Preheat the oven to 190 C. Peel the carrots coarsely. Peel and finely chop the onion. Sauté the vegetables in warmed vegetable oil until a light golden color. Put the vegetable frying on the bottom of the refractory shape with high sides.
2. Wash and dry the cod fillet with napkins. Cut the fish into small oblong slices and lay them in a dense layer on the fried vegetables. Pepper, salt and send to the preheated oven for a quarter of an hour.
3. Disassemble the cauliflower for inflorescences, put in a colander and rinse. Then boil the vegetable for ten minutes. Drain the broth, cool the cabbage slightly and chop finely.
4. In a separate bowl, combine the milk with the egg. Lightly pepper, salt and add the tomato paste. Beat everything until smooth with a whisk.
5. Remove the fish from the oven. Put a layer of cauliflower on top and evenly fill everything with an egg-milk mixture. Sprinkle all with cheese.
6. Put the fish in the oven for another half hour. When a golden crust forms on top, the cod is ready. Serve fish as an independent dish.
Recipe 4. Cod in the oven with vegetables and sauce
Ingredients
700 g of cod;
ground black pepper;
two bow heads;
salt;
two large carrots;
5 g of sugar;
30 g flour;
200 ml cream;
dill greens;
sunflower oil;
200 ml of tomato juice.
Cooking method
1. Peel the onions, wash and chop the quarter with rings.
2. Wash the peeled carrots and grate for Korean salads.
3. Defrost cod, clean and cut tail, head and fins. Cut the carcass into steaks two centimeters thick.
4. Pepper the fish, salt and bread in the flour. Fry the steaks in hot sunflower oil until the breading is browned.
5. In the butter where the teesca was fried, passerose chopped onions, and transfer it to a plate. Now put the carrots in the pan and fry them lightly.
6. Put in a deep, oiled form, cod steaks. Lay the fried vegetables on top of the fish and flatten with a spoon.
7. Combine tomato juice with cream, add sugar, black pepper and salt. Mix well. Pour the resulting cod with vegetables.
8. Preheat the oven to 200 C. Put in a form with fish and bake for half an hour. Remove the cod with vegetables from the oven and sprinkle with finely chopped dill. You can serve fish with any side dish or salad with fresh vegetables.
Recipe 5. Cod with onions and carrots in foil
Ingredients
400 g of cod;
a pinch of black and white pepper;
carrot;
salt;
bulb;
30 ml of lemon juice;
a bunch of parsley.
Cooking method
1. Carcass of my cod, cut off the head, tail and cut the fins. Separate the fillet from the ridge.
2. We clean the onion, rinse and chop the quarter with rings.
3. Peeled carrots and my large three.
4. Turn on the oven. We spread the cod fillet on the foil. We spread finely chopped onions and grated carrots on it.
5. Put the peppers in a mortar and grind. Grind parsley.
6. Sprinkle fish with fresh herbs, pepper, salt and sprinkle with lemon juice.
7. Tightly connect the edges of the foil and lay the bag on a baking sheet. We bake the fish in an oven preheated to 180 C for half an hour.
8. Put the finished cod on the dish and cut portionwise. As a side dish, you can serve baked or boiled vegetables.
Recipe 6. Cod baked with carrots
Ingredients
cod - half a kilogram;
olive oil;
onions - 150 g;
black pepper;
carrots - 150 g;
salt;
cream 20% - 100 ml .;
two eggs.
Cooking method
1. Peel the onion and finely chop it. Peeled carrots are cut into small pieces.
2. Fry the onion in olive oil until transparent. Add carrots, mix and fry for about ten minutes until soft. At the end, fry the pepper and salt.
3. The cream is mixed with eggs and a pinch of salt. Beat the fill until smooth with a whisk.
4. Cod fillet, dry with napkins and cut into large portions. We spread the fish in a fireproof form in one layer. Lightly salt and pepper the fish.
5. On top of the fish, spread the fried vegetables and pour the cream-egg mixture. We send the fish to the oven, preheated to 180 C and bake for half an hour. We take out the form with the finished dish, put it on a serving dish or on plates. We serve fish with any side dish or fresh vegetables.
Recipe 7. Cod Steak in the Oven
Ingredients
four cod steaks;
20 g potato chips;
two bow heads;
parsley;
a pinch of turmeric;
100 g of cheese;
100 ml of white wine;
40 ml of olive oil;
5 g of liquid honey;
half a lemon;
spices for fish;
pepper;
table salt.
Cooking method
1. Defrost cod steaks, wash and dry a little. Each grate with a mixture of salt, pepper and seasoning for fish. Sprinkle the fish with lemon juice.
2. Peel the onion and chop it in half rings.
3. Cut the lemon into circles, and then cut each into four pieces.
4. Sauté the chopped onion in olive oil until soft. Add chopped lemon and honey to it. Pour in the wine and season with turmeric and pepper. Stir and simmer over low heat.
5. Place the cod steaks in a deeply oiled form. Top with a lemon-onion fry and level with a spoon. Submit the form in the oven for ten minutes. Bake fish at 180 C.
6. Grind the potato chips. Cheese coarsely. Stir the cheese with chips. Remove the steaks from the oven and sprinkle the dish with a mixture of cheese and chips. Bake the same amount of time. Serve garnished with sprigs of parsley. As a side dish, boiled potatoes or rice are perfect.
Cod in the oven - tips and tricks
- Serve the fish hot, the cooled baked teska loses its unique taste.
- Bake cod in cream or sour cream, then you will get fish with a delicate creamy taste.
- Lemon juice will help you get rid of the unpleasant smell of fish.
- To make the cod juicy, before baking, boil it until half ready.
- Use a sleeve or foil for baking, in which case the cod will always turn out to be tender and juicy.
- Cod is cooked quickly enough, so do not overdo it in the oven to prevent the fish from getting dry.
- Remove the mold with the finished cod from the oven and cover. Leave on for ten minutes. So the fish will turn out juicier.
