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Cod fillets with cranberry sauce

Cod fillets with cranberry sauce


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Preparation: The fish fillets are thawed (if they were frozen, like mine), drained well, salted and peppered. Separately, prepare simple marinade: put a cup of water to heat, then add the herbs, let it infuse, then pour over the fish placed in a tray of embarrassment. Put in the oven, over medium heat, until it penetrates well (about 12 minutes), sprinkling from time to time with the juice from the pan, so as not to dry out. Prepare the cranberry sauce: peel the onion, wash and finely chop. In a saucepan pour the melted butter and lightly cook the onion. Add the cranberries (mine were mixed with a few blueberries and let it boil. Add the brown sugar and mix gently until it melts.

Separately, mix the starch with 2-3 tablespoons of water and pour over the composition of the pan. Keep it on the fire until the sauce starts to thicken. Turn off the heat, leave to cool for 5 minutes and season with salt and possibly pepper. Remove the fish from the oven, place on a plate and glaze with warm cranberry sauce. Decorate with fresh mint and serve.

Good appetite!


2 pcs lime
2-3 teaspoons curry fuchs
Piri Piri Fuchs
Fuchs whole cloves
½ teaspoon granulated garlic Fuchs
ground black pepper Fuchs
salt to taste
3-4 tablespoons of olive oil
1 piece zucchini
1 piece of bell pepper
1 piece carrot
1 piece sweet potato
1 piece of onion
400 ml coconut milk
250 g cod fillets
coriander leaves

In a bowl, prepare a marinade by mixing lime peel, their juice, curry, a few cloves, granulated garlic, 1-2 tablespoons olive oil, salt and pepper to taste.

Wash and drain the zucchini and pepper well. Cut the zucchini into rounds and then in half. Peel a squash, grate it and slice it. Peel a squash, grate it and cut it into small pieces. Put the vegetables over the marinade, mix lightly and leave everything to marinate for about 30 minutes.

Peel an onion and finely chop it.

Heat the remaining olive oil in a wok pan. Add the onion and let it harden until it becomes transparent. Add the marinated vegetables and simmer for a while.

Pour the coconut milk, bring to a boil, then reduce the heat and continue to cook for about 15 minutes.

Cut the cod fillet into pieces, season with salt and pepper and add it to the pan over the vegetables. Leave on medium heat until the fish is well browned.

Place the dish in deep plates, season with piri piri, to taste, and coriander leaves.


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  • 4 cod fillets
  • dried herbs (thyme, basil, mint)
  • salt, white pepper to taste
  • 150 g of cranberries
  • 1 small white onion
  • 1 teaspoon melted butter
  • 1/2 teaspoon starch
  • 2-3 tablespoons water
  • 1 teaspoon brown sugar

Fish fillets are thawed, washed, drained well, salted and peppered. Separately, prepare a simple marinade: put a cup of water to heat, then add the herbs, let it infuse, then pour over the fish placed in a tray of embarrassment. Put in the oven, over medium heat, until it penetrates well (about 12 minutes), sprinkling from time to time with the juice from the pan, so as not to dry out.
While the fish is in the oven, prepare the cranberry sauce: peel the onion, wash it and finely chop it. In a saucepan pour the melted butter and lightly cook the onion. Add the cranberries and bring to a boil. Add the brown sugar and mix gently until it melts. Separately, mix the starch with 2-3 tablespoons of water and pour over the pan composition. Keep it on the fire until the sauce starts to thicken. Turn off the heat, leave to cool for 5 minutes and season with salt and possibly pepper.


Fat-sliced ​​cutlet
Pork spices
a little bit of oil
1 glass of water
100 gr dried cranberries
100 ml water
2-3 tablespoons sugar
50 ml cognac
1/2 teaspoon grated lemon peel

The washed and dried meat with a towel is seasoned and placed in a tray with a little oil. Put a glass of water and bake for 30-40 minutes.

Sauce: Boil the dried cranberries with 100 ml of water and 2-3 tablespoons of sugar. When the syrup has started to set, add the cognac and lemon peel.
Leave for another 1-2 minutes and set aside.

Try this video recipe too


& # 8211 1 can of frozen Alaska cod fillets (4 pieces-400 g), 100 g pomegranate seeds, 1 tablespoon bee honey, 1 teaspoon lemon juice, 2 teaspoons Asian fish spices, 1 teaspoon food starch, 2 tbsp oil, salt

Thaw the fish, drain well, sprinkle with spices and teaspoon of salt. Put the pomegranate seeds in a saucepan, add the honey, lemon juice and simmer for 2 minutes. Pass with a blender, pass the composition through a thick sieve and put on the fire for 2 minutes. Add the starch and stir continuously for 1 minute.

In a Teflon pan, heat the oil over medium heat, put the fish, cover with a lid and cook for 3 minutes. Turn on the other side, cover and keep on the fire for 2 minutes. Put the pomegranate sauce on each piece of fish, cover with the lid and cook for 2 minutes. Serve immediately.


ingredients

  • 1 kg of cod
  • 3 potatoes
  • 1 carrot
  • 1 onion
  • 2-4 cloves of garlic
  • 1 bell pepper
  • 1 large tomato
  • 1 hot pepper
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons oil
  • 1-2 dried bay leaves
  • fresh greens: parsley, dill, green onions
  • salt and pepper to taste
  • 8-9 cups of water
  • optional: ½ cup of cream

Method of preparation

Prepare all the vegetables. Wash, peel and clean as needed.

Chop the onion, bell pepper, hot pepper, garlic and tomato (from which you removed the seeds).

Cut the potatoes into cubes or quarters. Carrot is put on a large grater.

Heat the oil in a large saucepan, in which you will make the soup. Add the onion, carrot, bell pepper, hot pepper and garlic - all finely chopped.

Cook the vegetables for about 5-7 minutes. Sprinkle salt and pepper over them. When softened, add the tomato, tomato paste and bay leaves broken into pieces.

Stir gently and simmer for another 3-5 minutes.

Then pour the water over the vegetables and add the potatoes. Bring to the boil, then turn the heat to low.

While the potatoes are boiling (it takes about a quarter of an hour), prepare the fish.

Wash it and cut it into cubes. When the potatoes and all the other vegetables have softened, add the pieces of cod to the pan.

If the fish is frozen, cook it for 5-7 minutes. If it is fresh or thawed (thawed), it only needs 3-5 minutes.

Cod soup with vegetables is ready. Turn off the heat and sprinkle finely chopped parsley or other greens on top.

The cod can be replaced with another type of fish, such as salmon or even shrimp.

For a creamier soup, add a little cream (put in the bowl when serving). On fasting days, cream can be replaced with coconut milk.

Benefits of code consumption

The cod is a fish with white, lean and lean meat. Successfully replaces poultry or other animal proteins.

It has a mild taste and high versatility, which means that it can be prepared in different ways and used in various recipes.

According to "The World's Healthiest Foods", 113 g of cooked cod fillets provide the following nutrients:

vitamin B12 - 109% of the recommended daily allowance (RDA)
iodine - 88% of RDA
selenium & # 8211 58% of RDA
phosphorus & # 8211 56% of RDA
proteins & # 8211 42% of RDA
hill & # 8211 21% of RDA
vitamin B3 & # 8211 10% of RDA
MOLYBDENUM & # 8211 9% of RDA
vitamin B6 & # 8211 9% of RDA
Omega-3 & # 8211 8% of RDA
Vitamin B5 & # 8211 8% of RDA

Low in calories, rich in protein and nutrients, cod is an excellent choice for those who want to lose weight. This fish also has a low glycemic index.

Studies have shown that those who eat fish regularly have a lower risk of heart disease and dangerous cardiovascular events.

Cold-water fish in particular, such as cod, is beneficial in atherosclerosis and cardio-metabolic disorders.

Omega-3 fatty acids and vitamins B12 and B6 are important nutrients that support cardiovascular health.

Omega-3 helps control blood pressure, helps lower triglycerides, prevents heart attacks and protects against cardiac arrhythmia.

Fish consumption was also associated with a lower risk of cancer (colon cancer, kidney cancer, leukemia, multiple myeloma, non-Hodgkins lymphoma).

Studies suggest that Omega-3-rich fish protect the brain from neurodegenerative diseases such as Alzheimer's or cognitive decline.

Moreover, good fish fats improve mood and fight depression.

Diets rich in Omega-3 also provide protection against macular degeneration and inflammatory conditions (asthma, rheumatoid arthritis).


  • 4 cod fillets
  • dried herbs (thyme, basil, mint)
  • salt, white pepper to taste
  • 150 g of cranberries
  • 1 small white onion
  • 1 teaspoon melted butter
  • 1/2 teaspoon starch
  • 2-3 tablespoons water
  • 1 teaspoon brown sugar

Fish fillets are thawed, washed, drained well, salted and peppered. Separately, prepare a simple marinade: put a cup of water to heat, then add the herbs, let it infuse, then pour over the fish placed in a tray of embarrassment. Put in the oven, over medium heat, until it penetrates well (about 12 minutes), sprinkling from time to time with the juice from the pan, so as not to dry out.
While the fish is in the oven, prepare the cranberry sauce: peel the onion, wash it and finely chop it. In a saucepan pour the melted butter and lightly cook the onion. Add the cranberries and bring to a boil. Add the brown sugar and mix gently until it melts. Separately, mix the starch with 2-3 tablespoons of water and pour over the pan composition. Keep it on the fire until the sauce starts to thicken. Turn off the heat, leave to cool for 5 minutes and season with salt and possibly pepper.


Fish fillets they will be left to thaw (if ice cream is to be bought), then given through a jet of warm water and boiled in a bowl with hot and a pinch of salt, for approx. 5-10 minutes.

In the meantime, butter melt in a Teflon pan (on low heat, so as not to fry, but only slightly heated) for approx. 1 minute.

It will be seasoned with salt, pepper and lemon juice (to taste).

Boiled fish fillets, will be removed with a pallet with holes (to drain water) on a plate, over which will be placed warm butter sauce.

For a hearty lunch, along with fish fillets with sauce, can be served natural potatoes, or a boiled basmatic rice.

For an appetizing look, cut a few strands of freshly chopped parsley.


Bread cod fillets with tzatziki sauce

I used Alaska code tabs. I threaded and deboned it.

Season with salt and pepper and press the flour.

We form bechamel shell from egg, mustard, flour, mineral water, ice, salt and pepper.

We pass the fish pressed with flour through the bechamel shell.

Fry the fish over high heat on both sides for about 5 minutes.

The fish should turn golden.


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