Healthy Mediterranean Cooking at Home

Category Archives: cod

Baked Cod with Lemon and Garlic Sauce

Ingredients
2 Cod fillets
1 tablespoon chopped fresh parsley leaves

Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced

Fish Coating
3 tablespoons s all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
1/2 teaspoon ground cumin
1:2 teaspoon salt
¼ teaspoon black pepper

Directions

Preheat the oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork, 8-10 minutes Remove from the heat and sprinkle with chopped parsley. Serve immediately.

Cannellini Beans

Ingredients

¼ cup chopped onion
1celery stalk, diced
1garlic clove, minced
¼ teaspoon dried thyme
2 tablespoon butter
Salt and pepper
15 oz can of cannelloni beans, drained

Directions

Saute the onion, celery, and garlic in the butter until the vegetables are tender, about 5 minutes. Add the beans, thyme, and salt and pepper to taste. Turn the heat down, cover the pan, and heat the mixture until hot.

Oven Baked Zucchini Sticks

Ingredients

1 medium zucchini, cut into 8 sticks
½ cup Italian seasoned breadcrumbs
Salt and pepper
2 tablespoon olive oil
¼ cup grated Parmesan cheese

Directions

Place the bread crumbs, cheese, and oil in a plastic bag. Shake well. Add the zucchini and shake gently until coated. Place the zucchini on a sheet pan covered with oiled foil. Bake at 400 degrees F until light brown, about 15 minutes.


First Step

Poached Cod Fish

3 cups cold water
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Tomato Pesto Sauce for serving

Directions

Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF). Let cool in the poaching liquid off the heat.
Shred the cod.

Step Two

Cakes
1lb cod, poached and shredded
4 cups of mashed potatoes
1/2 cup of finely chopped onion
2Garlic cloves, minced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup chopped parsley

For cooking
White rice flour
4 tablespoons butter

Directions

Combine the cake ingredients in a mixing bowl.
Coat a large piece of waxed paper lightly with white rice flour. Measure the cakes with a 1/4 measuring scoop and drop them on the floured paper. With floured hands shape into little patties. Coat highly in a little flour to remove any sticky areas. Makes about 18

Heat the butter in a large skillet and lightly brown the patties on both sides. About a minute on each side until light gold.
Cover a baking sheet with parchment and place the patties on the pan. Bake in a 400-degree oven for about 20 minutes until hot.

Serve with 2 cups marinara sauce and add 2 tablespoons of basil pesto to the sauce.

Creamy Orzo With Spinach

Ingredients

11/2 cups uncooked whole wheat orzo pasta
3 cups chicken or vegetable broth
2 tablespoons butter
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/2 cup grated Italian Fontina cheese
10 oz pkg frozen chopped spinach, defrosted and drained
Salt & pepper to taste

Directions

Bring the broth to a boil in a medium saucepan with a cover. Add the orzo, lower the heat, and cover the pan. Simmer the orzo until the broth is absorbed, about 30 minutes. Set aside in a bowl.
Melt the butter in the empty saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the spinach and cook for 3 minutes. Stir in the cream, Fontina cheese, seasoning, salt, and pepper to taste. Add the orzo and cook over low heat until all the ingredients are hot.


 

Servings: 2

Ingredients

2 (6 ounces) boneless cod fillets
2 ( 6ouncws) Yukon gold potatoes, peeled and sliced thin
Half a medium onion, thinly sliced
1/2 cup heavy cream divided
2 thyme sprigs, chopped, divided
Salt and ground black pepper to taste
2 tablespoons salted butter, divided

Directions

Preheat the oven to 400 degrees F. Melt 1 tablespoon of butter in each of two ramekin baking dishes.

Layer one sliced potato on each of the ramekins and top with sliced onion. Sprinkle with salt and pepper.

Bake the potatoes for 30

minutes. Turn the oven down to 350 degrees F.

Male a well in the center of each baking dish and place a fillet in the center. Sprinkle with thyme,  salt, and pepper. Pour ¼ cup of cream over each fillet.

Return the baking dishes to the oven and cook for 25 minutes. Serve with sauteed greens.


The traditional pizzaiola sauce is made with just tomatoes but I like to add peppers and onions.

4 Servings

Ingredients

1/4 cup extra virgin olive oil
3 garlic cloves, pressed or finely chopped
1 small onion, finely chopped (about 1/3 cup)
1 yellow bell pepper, diced
1 green bell pepper, diced
1 teaspoon salt
1 teaspoon dried Italian seasoning
One 14-ounce container of chopped Italian tomatoes
6 fresh basil leaves, finely chopped
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 lb cod fillets, cut into 3-inch pieces

Directions:

Warm the olive oil in a deep skillet over medium heat. Add the garlic, onion, 1/2 teaspoon of the salt, the dried seasoning. Cook, stirring, until the onion is soft, 2 to 3 minutes. Add the peppers and cook for an additional 5 minutes.

Add the tomatoes, basil, parsley, and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes.

Add the cod fillets and ladle some of the sauce over the fillets. Cover, reduce the heat to medium-low, and simmer for 10 minutes or until just cooked through.

Oven-Fried Zucchini Sticks

2 servings

Ingredients

1 large zucchini
1 egg
1/3 cup AP flour
½ teaspoon salt
½ teaspoon pepper
1 cup Italian seasoned panko bread crumbs
½ cup grated Parmesan cheese
Olive oil

Directions

Preheat oven to 450 °F.

Cut zucchini into fry size pieces about 2 1/2 inches long.
Beat egg with a splash of water.
Season the flour with ½ teaspoon salt and pepper.
Dust zucchini with flour.
Dip in beaten egg.
Coat with Panko bread crumbs mixed with Parmesan cheese.
Place on a greased cookie sheet, careful not to crowd, and drizzle with olive oil.
Bake for 10 minutes. Turn the zucchini sticks and bake for another 10 minutes or until crispy and lightly browned. Sprinkle with additional Parmesan cheese before serving. if desired.


Codfish Cakes with Roasted Red Pepper Sauce

Makes 12 medium cakes

2 russet potatoes, peeled and cubed
1 lb cod fillets or any white fish fillets you like
1/2 teaspoon salt
1/4 cup Greek yogurt
1/4 cup chopped fresh parsley
1 egg, beaten
1/2 teaspoon dried Italian seasoning
1 tablespoon freshly squeezed lemon juice
1 cup plain panko crumbs
1 large clove of garlic, grated
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Kale sauteed with garlic
Roasted Red Pepper Sauce, see below

Directions

Cook the potatoes in boiling salted water. Drain and mash.

Put about an inch of water in the bottom of the large nonstick skillet and bring to a simmer over medium-high heat. Season fish with 1/4 teaspoon of the salt and add it to the pan. Cover the pan and simmer fish over low heat until just done 6 to 8 minutes.

Remove Fish from the pan with a slotted spoon and drain on paper towels. Pour out the water and dry the pan.

Allow fish to cool slightly, about 5 minutes, and pat completely dry. Place in a mixing bowl and flake the fish with a fork. Add mashed potatoes.  yogurt, parsley, egg, Italian seasoning, lemon juice, garlic, pepper, and remaining 1/4 teaspoon salt. Stir to combine.

Shape mixture into 12 (¼ cup) round cakes. I prefer smaller portions but if you would like larger cakes use a ⅓ or ½ cup measure. Freeze extra cakes for another meal. They heat well in a hot oven.

Coat cakes in panko. If you have time refrigerate cakes up to 4 hours before cooking. Chilling for a while actually helps them hold together and keep their shape.

Heat 2 tablespoons of the oil in the skillet over medium heat. Add 6 cakes and cook until brown and crisp, 2 to 3 minutes. Turn cakes, and cook until golden brown on the other side, 2 to 3 minutes longer. drain on paper towels. Repeat with the remaining cakes and oil. Serve hot with roasted red pepper sauce and sauteed kale.

Roasted Red Pepper Sauce

In a blender, puree 1/2 cup roasted red bell pepper (jarred is fine) with 1 clove garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup olive oil and blend.

For the kale

2 tablespoons olive oil
1 garlic clove, peeled, sliced
2 bunches kale, washed, stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat the oil in a deep skillet over medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.


Cod Parmigiana

Ingredients

1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 egg
1/2 cup panko Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
12 oz cod or another firm thick white fish fillet
2 tablespoons olive oil
4 oz fresh mozzarella sliced
Cherry Tomato Sauce, below

Directions

Place flour on a plate and add a pinch of salt and pepper. In a bowl, beat the egg with a little water. On another plate, mix bread crumbs with Parmesan.

Coat fish fillets in flour, dip in egg mixture, shake off excess, and coat with bread crumb mixture. Heat oil in a deep skillet with a cover. When the oil is hot, add the breaded fish and cook on both sides until brown. Remove to a paper towel-lined plate to drain.

Clean out the skillet and add half to the cherry tomato sauce recipe. Heat for a few minutes and return the fish to the pan.  Cover and cook for 5 minutes. Uncover the pan and place the mozzarella cheese evenly on the fish. Cover the pan and heat on low until the mozzarella melts.

Cherry Tomato Sauce

Ingredients

1 tablespoon olive oil
2 garlic cloves, finely chopped
½ cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
28 oz can Italian cherry tomatoes (Cento)
1 large sprig of basil
2 teaspoons honey
1 teaspoon capers

Directions

Heat the oil in a frying pan. Add onion, garlic, salt, and black pepper. When the onion is tender add the tomatoes, basil, and honey. Break the tomatoes up a little with a wooden spoon and cook for 15–20 minutes over medium heat. Stir in the capers.

Orzo with Diced Zucchini

Ingredients

1 cup whole wheat orzo
1 teaspoon salt plus extra for seasoning
1 medium zucchini diced into ½ inch cubes
½ cup diced white onion
1 large garlic clove, minced
2 tablespoons olive oil

Directions

Add salt to a large saucepan of boiling water. Stir in orzo and cook according to package directions. Drain and set aside. In the same pot heat the oil and add the garlic and onion. Cook for two minutes and add the zucchini. Stir and cook for three more minutes. Add drained orzo, turn heat to low, and let the mixture heat. Serve with the cod.


Though cod is not a fish found in the Mediterranean, Italians consume large quantities of it dried (called stoccafisso), and salted (called baccalà). In Venice, baccalà, creamed and spread on bread, is one of the most common and popular appetizers.
Codfish cakes are traditionally made with salt cod, which needs a day or more of soaking to soften and desalinate the fish. For the most part, though, salt cod has gone out of style, at least in North America. It’s too bad since there are so many wonderful Italian, Portuguese, Spanish and French dishes that feature it.

A simple solution is to use a light cure which gives the fish the seasoning it needs. It also helps keep the flesh firm when cooked and gives the cakes a moist texture. See the instructions below.

Sicilian Codfish Cakes

Ingredients

1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1/4 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
2 eggs, lightly beaten
1 cup Italian seasoned panko bread crumbs
Olive oil, for frying

Directions

Curing the fish

Season cod fillet all over with the salt and refrigerate for at least 3 hours, or overnight.
Boil and mash the potatoes and set them aside.
Rinse the codfish briefly with cold water and pat dry with paper towels.

Cooking the cod

Fill a saucepan with water. Add a thyme sprig and a bay leaf and bring to a boil. Carefully slip fish into the water and turn off the heat. Wait 3 minutes and test with a fork; the fish should be just done. Drain fish and let cool, then transfer to a mixing bowl and flake.

Mix the flaked fish, the potatoes, parsley, cheese, garlic, onion, pepper andeggs together well by hand. Form into 4-6 patties and place them on a sheet of waxed paper.

Dredge the patties in panko crumbs, pressing them into the fish cakes. Refrigerate for several hours.

 

Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,2-3 minutes and turn the cakes over and fry 2-3 minutes more.

Roasted Butternut Squash Noodles

Ingredients

12 oz pkg. frozen butternut squash spirals, defrosted
1 tablespoon avocado oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper

Directions

Preheat the oven to 400*.F

Let the noodles drain in a colander and then place them on a kitchen towel. Gently squeeze out some of the water. Toss the noodles with the avocado or olive oil and spread out on a sheet pan in a single layer.

Transfer to the oven, and roast the squash until tender and al dente, about 10 minutes, stirring the noodles halfway through.
Remove the butternut squash noodles from the over and season with salt and pepper.and serve immediately.

Cucumbers in Dilled Sour Cream

2 servings

Ingredients

Half of an English cucumber, sliced into thin rounds
1 teaspoon kosher salt
1/2 cup sour cream
2 whole scallions, chopped
2 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon chopped fresh dill

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine sour cream, scallions, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.


British American usually refers to Americans whose ancestral heritage originated in the United Kingdom (England, Scotland, Wales and Northern Ireland). In the 2017 American Community Survey 1,891,234 individuals or 0.6% of the responses self-identified as British. It is primarily a demographic or historical research category for people who have at least partial descent from the peoples of Great Britain and the modern United Kingdom. The first English settlers were males drawn from social classes with little experience of hunting, fishing, or cooking. Although much of their food did not survive the sea journeys, they brought cattle, swine, poultry, and honeybees with them and introduced wheat, barley, rye, and fruit trees to America.

When the colonists came to Virginia, Pennsylvania, Massachusetts, or any of the other English colonies on the eastern seaboard of North America, their initial attempts at survival included planting crops and farming animals familiar to them from back home in England. Their manner of cooking also followed along the lines of British cookery up until the American Revolution.

The diet of New Englanders was plain, featuring cod and corned (preserved) meat. Popular dishes included succotash (a mixture of beans and corn) and baked beans prepared with salt pork and maple syrup. The English also learned from Native Americans to combine lobsters, shellfish, and vegetables in communal clambakes. They drank beer, often brewed from corn, and cider made from apples and pears. In time, rum made from West Indian sugarcane and tea from China became popular. As women joined the settlements, they were expected to take over the cooking, most of which was done over open fires.

Wheat, however, the grain used to bake bread in England, was almost impossible to grow in the eastern colonies, and imports of wheat were costly. Substitutes like cornmeal became standard for baking bread. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase the game. The commonly hunted game included deer, bear, buffalo, and wild turkey. The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pastries. Scrapple, a traditional dish of the Delaware Valley region, is still eaten today.

A number of fats and oils made from animals served to cook much of the colonial foods. Many homes had a sack made of deerskin filled with bear oil or rendered pork fat. Pork fat was used more in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.

In comparison to the northern colonies, the southern colonies were more diverse in their agricultural diet. The Piedmont uplands and the coastal lowlands made up the two main parts of the southern colonies. The diet of the uplands often included wild game, cabbage, string beans, corn, squashes, and white potatoes. Colonists ate biscuits as part of their breakfast, along with pork. The lowlands, especially in Louisiana, included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice and peppers were a large part of their diet. In addition, unlike the uplands, the lowlands main source of protein came mostly from coastal seafood.

As the colonies grew so did travel and that of taverns and pubs. The availability of meat and game exemplified America’s bounty, so that venison, pigeon, turkey, duck, bear and other game were usually on the tavern’s menu, both in the country and in the city. Vegetables were not often eaten in those days. Fish was popular and breakfast usually consisted of several eggs, game birds, pancakes, and coffee or tea.

Back in the UK the tradition of fish battered and fried in oil may have come from Jewish immigrants from Spain and Portugal. Western Sephardic Jews settled in England as early as the 16th century and would have prepared fried fish in a manner similar to “pescado frito”, which is coated in flour then fried in oil. Charles Dickens mentions “fried fish warehouses” in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for “Fried fish, Jewish fashion”, which is dipped in a batter of flour and water.


As time passed fish and chips, served in a paper wrapper became popular. The exact location of the first fish and chip shop is unclear. The earliest known shops were opened in the 1860s, in London by Joseph Malin and in Mossley, near Oldham, Lancashire, by John Lees. However, fried fish, as well as chips, had existed independently for at least fifty years, so the possibility that they had been combined at an earlier time cannot be ruled out.

Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas.

Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in England in about the same period. The Oxford English Dictionary notes that its earliest usage of “chips” is mentioned in Charles Dickens’ A Tale of Two Cities (1859): “Husky chips of potatoes, fried with some reluctant drops of oil”. This British favorite crossed the Atlantic before long. You can make this updated version at home for a real treat.

British Fish & Chips

For 4 servings

Seasoned Flour:
4 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Beer Batter:
4 tablespoons all-purpose flour
4 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon paprika
½ teaspoon kosher salt
2/3 cup beer

Fish:
1 1/2 pounds skinless, boneless wild Alaskan cod(because of its quality and sustainability)
Vegetable oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Chips:
2 russet potatoes, peeled
Vegetable oil, for frying
Kosher salt

Directions

In a medium shallow bowl combine the seasoned flour ingredients and set aside.

In a large deep bowl place the batter ingredients. Using a fork mix the ingredients until a thick, smooth batter forms. Place the batter in the refrigerator to rest for between 30 minutes and an hour.

Cut the potatoes into 1-inch slices, then slice these into chips, however wide you would like them. Place the chips into a colander and rinse under cold running water.

Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

Drain carefully in a colander and then dry with paper towels. Place the potatoes on a tray and refrigerate covered with paper towels until ready to fry.


In a high-sided heavy pan, add oil to a depth 1/3 full and bring up to a temperature of 375°F.

Dry the fish fillets with paper towels. Dredge each fish fillet in the seasoned flour and shake off any excess.

Dip into the batter.

Then carefully lower each fillet into the hot oil. Fry for approximately 4-5 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Using the slotted spoon, remove the fillets from the hot oil, drain on paper towels, and season with salt. Cover with greaseproof paper and keep hot.

Bring the oil in the same pan to 350 degrees F and cook the chips until golden and crisp about 5-6 minutes. You may have to do this in two batches depending on how wide your pan is.

Serve immediately with the fish accompanied by malt vinegar.


Serve with Focaccia Bread and a Winter Salad. Recipes below.

Ingredients

3 tablespoons butter, divided
1 garlic clove, minced
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup diced red bell pepper
2 cups seafood stock or clam juice
1 teaspoon seafood (Old Bay) seasoning
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
1 cup cherry or grape tomatoes, halved
1 lb firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined, tails removed and cut in half
8 oz sea scallops, halved
1 cup heavy cream
1/4 cup minced fresh parsley, plus extra for garnish

Directions

In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, carrot and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the garlic and stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until tender. Remove the cover and the salt, pepper, chili flakes, seafood seasoning, thyme, and tomatoes. Sir well.

Add the fish cubes, Cook stirring the mixture gently for 2 minutes. Add the shrimp and scallops and cook for 2 minutes more or until the seafood is cooked. Add the cream, parsley, and remaining tablespoon butter, heating gently until the butter is incorporated. Garnish with chopped parsley. Serve in large individual pasta bowls.

Winter Salad

Radishes are in season where I live and this week they came in jumbo sizes.

Ingredients

Dressing
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil

Salad
4 cups arugula, washed well and dried
4 jumbo radishes or 8 small radishes (8 ounces), sliced thin

Directions

In a medium salad bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Easy Focaccia

Ingredients

1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt and black pepper, for sprinkling
1 garlic clove minced
1 tablespoon fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt and pepper. Sprinkle the dough with the garlic and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.


Sicilian Style Codfish Cakes

Makes 8-10 cakes

Ingredients

1 pound fresh cod fish fillets, poached (see directions below)
1 pound potatoes, peeled, boiled and mashed (about 3 medium)
1/2 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 garlic clove, grated
1 large egg
1/4 cup chopped fresh parsley
Flour
1 egg beaten with 1 tablespoon water for coating the patties
1 cup breadcrumbs
Salt and pepper
Vegetable oil for shallow frying

Directions for making fish cakes:

Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Cook the potatoes in salted water and mash with the olive oil. Add the Parmesan cheese, chopped onion, garlic, 1 egg, the flaked codfish, parsley, salt and pepper to taste.

Divide the fish mixture into eight equal portions, then, with floured hands form each into a flat cake, about 3-inch rounds; 1/2 inch thick.

Beat the egg with the water. Dip each fish cake into the beaten egg and then into the breadcrumbs

Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden
Drain on paper towels and serve with a remoulade or tzatziki sauce.

Poached Cod Fish

3 cups cold water
1/4 cup dry white wine
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped

Directions

Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF).

Low Carb Codfish Cakes

Makes 4 cakes

For this version, I made mashed cauliflower and mixed it with butter and sour cream for a previous dinner side. I reserved a ½ cup of the mixture for the codfish cakes.

Ingredients

Cakes

1 lb poached cod fillets
1/2 cup leftover mashed cauliflower mixed with sour cream
1/2 medium shallot, minced
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Coating

Arrowroot powder
1 egg beaten with 1 tablespoon water for coating the patties
1 cup store-bought Low Carb panko bread crumbs or homemade, recipe below
Vegetable oil for shallow frying

Directions for making low carb fish cakes:

Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Add the leftover cauliflower, chopped shallots, garlic powder, Parmesan cheese, flaked codfish, parsley, salt, and pepper.
Chill the mixture in the refrigerator for several hours.

Divide the fish mixture into four equal portions, then, with arrowroot powder floured hands form each into a flat cake.

Dip each fish cake into the beaten egg mixture and then into the low carb breadcrumbs

Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden.
Drain on paper towel and serve with the tzatziki sauce.

Low Carb Panko Crumbs

I buy low carb bread, such as Smart Buns, and turn them into homemade croutons or panko crumbs.
Slice the bread into cubes.
Place cubes on a sheet pan and toast, in a single layer in a 350 F degree oven. Store the croutons in a zip-top bag in the freezer.

To make breadcrumbs: Place the toasted cubes in a food processor and pulse to create course breadcrumbs.
Store the remainder in an air-tight, zip-seal bag in the freezer.

Tzatziki Topping (cucumber yogurt sauce)

Mix 1/2 cup plain whole milk Greek-style yogurt with ¼ of a cucumber (seeds removed, grated and squeezed to remove extra liquid), 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup crumbled feta cheese and 1 tablespoon chopped dill.

Spiralized Carrot & Beet Salad

Servings 4-6 servings

Ingredients

2 carrots spiralized or one 12 oz package of frozen Green Giant carrot spirals, defrosted
2 beets spiralized or one 12 oz package of frozen Green Giant beet spirals, defrosted
1/2 of a shallot, minced
2 tablespoons chopped chives
1/2 cup slivered almonds, toasted
A generous handful of chopped parsley

Dressing
1/4 cup lemon juice
1/4 cup olive oil
A couple of dashes of hot sauce

Directions

Peel and spiralize the carrots and beets or defrost the frozen spirals in a colander and dry on paper towels.


Cut the spirals into shorter strands for the salad and place in large salad bowl. Salt and pepper to taste. Add the shallots, chives, parsley, and almonds.
In a separate small bowl whisk together lemon and olive oil with a couple dashes of hot sauce.
Pour dressing over veggies and mix well. Serve with the codfish cakes.



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