Italian Codfish Cakes
Makes 6 cakes. I double the recipe for another dinner.
Ingredients
1 lb of cod fillets
1 teaspoon salt
1 lb potatoes
1 egg, beaten
1/4 cup chopped fresh parsley
2 garlic cloves, finely chopped
1/4 cup minced onion
1/2 teaspoon pepper
Breading
1 cup of flour
1 egg beaten with 1 tablespoon of water
1 cup Italian seasoned bread crumbs
Olive oil, for frying
Directions
Cooking the fish
Place the cod in a skillet and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cool. Flake the fish with a fork and place it in a mixing bowl.
Boil and mash the potatoes and add to the bowl with the fish. Add 1 beaten egg, garlic, onion, salt, pepper, and parsley. Mix well. Form into six 4-inch patties. Place on a piece of waxed paper.
Prepare the breading
Place the flour in a shallow bowl, the egg and water in a second dish, and the bread crumbs in a third.
Dredge each cake in flour, egg, and breadcrumbs. Place on a plate. If time allows, place the cakes in the refrigerator for several hours before cooking.
When ready to cook
Cooking the cod
Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,3-4 minutes and turn the cakes over and fry for 3=4 minutes more.
Serve with your favorite sauce: Tartar, Remoulade, or Horseradish.
Fresh Zucchini Salad
Ingredients
2 medium zucchini, sliced into thin circles
Half a red onion, diced
2 tablespoons shredded parmesan cheese
Pesto Vinaigrette
Pesto Vinaigrette
Ingredients
1 ½ cups of fresh basil leaves loosely packed
⅓ cup pine nuts or sliced almonds
2 small cloves garlic minced
2 tablespoons white wine vinegar
3 tablespoons of lemon juice
½ teaspoon kosher salt*
¼ teaspoon black pepper
⅓ cup extra virgin olive oil
Directions
For the Vinaigrette:
Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, salt, and black pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
Turn the machine on and while it is running drizzle the olive oil through the tube. Stop and scrape once or twice and continue running the machine until the salad dressing is creamy, 45 seconds or so.
Notes
This recipe yields 2/3 cup pesto salad dressing.
For the salad
Combine the zucchini, onion, and ⅓ of the dressing/ Mix well. Add the cheese, mix, and serve.
Buttered Fresh Corn
Ingredients
6 ears of fresh corn-on-the-cob
!/4 cup butter
Salt to taste
Directions
Remove the corn from the cobs.
In a saucepan, heat the butter until melted. Add the corn and salt to taste.
Simmer the corn in the covered saucepan, over low heat for 15 minutes. Serve as a side dish.
Baked Cod
2 servings
Ingredients
12 oz Cod fillet, cut into 2 equal pieces
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
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 all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
¼ teaspoon ground cumin
½ teaspoon salt
1/4 teas[oon black pepper
Directions
Preheat oven to 400 degrees F.
For the sauce
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl. Set aside. Do not add the garlic yet.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Heat 1 tablespoon olive oil in a medium oven-proof skillet over low heat.
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.
Place the fish in the skillet, turn up the heat to medium, and sear the cod 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 preheated oven until the fish flakes easily with a fork (8 minutes). Remove from the oven and sprinkle chopped parsley. Serve immediately.
Fresh spaghetti with Artichokes and Zucchini
4 servings
Ingredients
1 medium zucchini, diced
1/4 cup extra virgin olive oil
1 clove garlic, minced
½ cup grape tomatoes, halved
½ cup jarred marinated artichoke hearts, drained and sliced
12 oz fresh spaghetti pasta
Salt
1 tablespoon fresh parsley, chopped
1/2 cup Parmigiano Reggiano cheese, freshly grated
½ teaspoon coarse crushed black pepper
Directions
Season zucchini with salt. Drain in a colander for 30 minutes.
Cook pasta according to package directions. Drain. Add pasta to the skillet
Heat olive oil in an empty pasta pot.
Add zucchini and saute until tender, about 2 minutes.
Add artichokes and tomatoes and cook 2 minutes.
Add garlic and saute for 1 additional minute. Add cooked pasta and mix gently while heating pasta.
Add parsley and Parmigiano cheese and toss gently.. Serve.
Oven Fried Cod Fillets
2 servings
Ingredients
2 skinless cod fillets, each about 6 oz
2 teaspoons mayonnaise
½ cup Italian seasoned breadcrumbs
Salt and pepper to taste
Tatar Sauce and Lemon Wedges for serving
2 servings of frozen French Fries
Directions
Preheat the oven to 425 degrees F.
Spread the breadcrumbs on a large flat plate. Sprinkle the fish with salt and pepper. Brush a thin layer of mayonnaise on one side of each fillet. Place the mayonnaise side down on the breadcrumbs. Brush the remaining mayonnaise on the fillets. Turn them over in the breadcrumbs until completely coated.
Place a baking rack on top of a baking sheet covered with a piece of foil. Spray the rack with cooking spray and place the breaded fillets on the rack. Place the pan in the oven and bake the fish for 20 minutes. Serve with Tartar Sauce, French Fries, and Coleslaw.
For the Fries
When you turn on the oven to preheat, place a clean baking sheet with sides in the oven to heat at the same time.
When you place the fish in the oven, put 2 servings of French Fries in the hot pan. Bake with the fish for 20 minutes.
Quick Tartar Sauce
1 cup mayonnaise
2tablespoons finely chopped sweet pickles, plus 2 teaspoons pickle juice
1tablespoon drained capers, minced
2teaspoons lemon juice
1teaspoon minced shallot
1/2teaspoon Worcestershire sauce
Salt and pepper
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in a bowl. Season with salt and pepper.
Homemade Coleslaw
Ingredients
Slaw
Half a medium head of green cabbage
1 large garden carrot or 2 regular-sized carrots
2 scallions
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/2 teaspoon celery seed
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon wine vinegar
1 tablespoon honey
/21 tablespoon lemon juice
Directions
Whisk together the dressing ingredients in a large bowl.
Finely shred the cabbages and carrots. Finely chop the scallions.
Add the dressing and stir well/ Cover the bowl and refrigerate until serving.
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.
