Steps to Prepare Favorite Roasted Cod in Prosecco & Honey

Roasted Cod in Prosecco & Honey. A Skinless Cod Fillet,Simply fried in olive oil butter and lemon juice. Drizzle the cod fillets with olive oil, sprinkle with a pinch of salt then place on a baking sheet. Cod fillets topped with fresh feta cheese, lemon zest and dill, roasted and served atop sauteed garlicy spinach.

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. Roasting cod in a flavorful tomato base leaves it moist enough to flake into big, hearty chunks. Oven Roasted Cod with Poblano Pepper Garlic Cream Sauce. You can cook Roasted Cod in Prosecco & Honey using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Cod in Prosecco & Honey

1. You need of Cod.
2. It's 250 grams of quality cod.
3. It's 1 Bunch of spring onions.
4. You need 1 tbsp of runny honey.
5. You need 1 tsp of dark soy sauce.
6. It's of Sprinkling of diced chilli.
7. Prepare 1 tsp of fish sauce.
8. It's of Sprinkle of Goji berries.
9. You need of Sauce.
10. Prepare 70 grams of mirin.
11. Prepare 25 grams of butter.
12. You need of Large pinch of salt.
13. You need 20 grams of flour.
14. You need of Veggies.
15. You need 1 bunch of Pak Choi root chopped off.

This summer finds me with an abundance of poblano peppers in my garden and a desire to do something with them other than the traditional. Roasted Chili-Lime Cod starts with a flavorful dry rub using spices that you probably already have in your pantry. Paprika, parsley, oregano, chili powder, garlic powder, cumin and a little cayenne pepper all combine for a flavor explosion! This rub will work on all kinds of fish, but I used cod because I had.

Roasted Cod in Prosecco & Honey instructions

1. Heat your oven to 180 degrees. Next cut the cod into steaks..
2. Take a baking tray, line it, take the ends off the spring onions and clean them up. Put the onions on the tray, then add the cod on top..
3. Coat the cod liberally with soya sauce and fish sauce and a sprinkling of chilli. Place in the hot oven for 10-12 minutes..
4. Next prepare the sauce. Put the butter, mirin, salt and Prosecco into a small pan. Bring to the boil. Then throw in the flour whisk well until smooth. If you have a few lumps, just pass it through a sieve don’t worry, into a jug then back in the pan to keep warm..
5. When the Cod is cooked, coat it again with honey and put it under a very high heat until coloured..
6. Heat up a medium pan with water until simmering. Add a pinch of salt. Then throw in the Pak Choi for a minute, quickly lift them out and plate them up..
7. Add the Cod on top of the Pak Choi, spoon over the sauce and Goji Berries ! Serve !.

Roast cod with a lemon, garlic and parsley crust. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres.