Tag: fish

Easy Baked Cod (video)

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Flaky, flavorful, and irresistibly delicious. Savor perfection with this easy baked cod! Elevate your dinner game effortlessly! This recipe was inspired by one from Delish, which, as you all know, I LOVE. 

For this recipe, I used the Stone Square Baker With Tray:

Stone Square Baker With Tray

Marinate Meats, Roast Veggies, and Serve ‘em Straight From the Oven!

The Stone Square Baker With Tray does double the work without doubling the dishes! You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. And when you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, roast veggies, serve food, or store leftovers in the fridge!

About White Satin Partially Glazed Stoneware

The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!

Made in USA

Guarantee

  • 3-year guarantee

Product Details

This set includes the following items (see individual product pages for more information).

Stone Square Baker

  • Use this 9½” x 8½” (24-cm x 22-cm) baker with handles to marinate, oven-roast meats, broil fish, and more!

Stone Square Serving Tray

This 10” x 8½” (25 cm x 22 cm) tray is the perfect size for baking bread, roasting veggies, and serving hot or cold appetizers.

Click the link to get your Stone Square Baker With Tray today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 6-ounce cod filets
  • 4 tablespoons olive oil
  • 1 cup cherry tomatoes
  • 3 garlic cloves
  • 1 lemon sliced thin
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • ¼ cup dry white wine
  • Kosher salt to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons flat parsley, chopped
  • lemon wedges

Instructions

Preheat your oven to 400⁰ F/200⁰ C.

Slice the lemon, peel the garlic, and chop the parsley.

Place tomatoes, garlic, lemon slices and thyme sprigs in baker. Add oil, then toss to coat. Place cod filets on top of lemons, surrounding with the tomatoes, garlic, and thyme. Pour wine into the baker.  Season cod with last and pepper to taste.

Bake in the oven for 15-20 minutes, or until the cod reaches 145⁰ F/63⁰ C.  

Garnish with freshly chopped parsley. Serve immediately with lemon wedges.

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Easy Baked Cod

Flaky, flavorful, and irresistibly delicious. Savor perfection with this easy baked cod! Elevate your dinner game effortlessly!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 servings
Calories 280 kcal

Equipment

Stone Square Baker With Tray
Silicone Fish Spatula
Garlic Prep Tool
Easy-Read Measuring Cup Set
Coated Chef's Knife
bar board
Silicone Oven Mitt Set

Ingredients
  

Ingredients

  • 4 cod filets @ 6-ounces each
  • 4 tablespoons olive oil
  • 1 cup cherry tomatoes
  • 3 garlic cloves
  • 1 lemon sliced thin
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • ¼ cup dry white wine
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Garnish

  • 2 tablespoons flat parsley chopped
  • lemon wedges

Instructions
 

Instructions

  • Preheat your oven to 400⁰ F/200⁰ C.
  • Slice the lemon, peel the garlic, and chop the parsley.
    3 garlic cloves, 1 lemon, 2 tablespoons flat parsley
  • Place tomatoes, garlic, lemon slices and thyme sprigs in baker. Add oil, then toss to coat. Place cod filets on top of lemons, surrounding with the tomatoes, garlic, and thyme. Pour wine into the baker. Season cod with last and pepper to taste.
    4 cod filets, 4 tablespoons olive oil, 1 cup cherry tomatoes, 3 garlic cloves, 1 lemon, 2 sprigs thyme, 4 tablespoons olive oil, ¼ cup dry white wine, Kosher salt , Freshly ground black pepper
  • Bake in the oven for 15-20 minutes, or until the cod reaches 145⁰ F/63⁰ C.
  • Garnish with freshly chopped parsley. Serve immediately with lemon wedges.
    lemon wedges, 2 tablespoons flat parsley

Notes

Store any leftovers in an airtight container in the refrigerator up to two days.

Nutrition Estimate

Calories: 280kcalCarbohydrates: 5gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 0.4mgSodium: 8mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 381IUVitamin C: 27mgCalcium: 22mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword baked cod, cod, keto
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Sous Vide Garlic Butter Halibut – Izzy Cooking

Normally, I try to feature a variety of different bloggers and recipes, but apparently, I liked Izzy Cooking so much, I’m back with them already!  You can learn more about Izzy here, and check out the other recipe of theirs I’ve recently reviewed, crème brûlée, here.  The only thing I changed in this recipe is using Crushed Peppercorn and Garlic Rub in place of the fresh garlic. 

Here’s a quick Sous Vide refresher:

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

Sous Vide and Seafood

The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking.  It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients.  Also, it’s just so darn easy, you definitely should give it a try.  Okay, let’s jump right in!!

Ingredients

  • 1-pound fresh halibut filet
  • ¾ teaspoon Crushed Peppercorn and Garlic Rub
  • 3 tablespoons unsalted butter, divided
  • Salt and pepper to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced

Fresh parsley, for garnish

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.

Slice lemon into about 5-6 slices.

Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 

Place lemons is a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 

When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method. 

Water Displacement method – seal the bag almost all the way, leaving a small corner open.  Slowly submerge the bag into the water, gently pressing to help air escape.  Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.

Lock the lid and press START. It will display the word “RUN”.

Cooking times:

  • If your filets are 1’ thick, cook between 30-45 minutes
  • If your filets are 1.5” thick, cook between 45-60 minutes

When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.

Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.

Garnish with parsley, if desired.  Serve with lemon wedges.

That’s it!  This is a great recipe if you’re just starting out with sous vide, easy and oh, so delicious and buttery!  Definitely head over to Izzy Cooking and show them some love, tell them I said hello!

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FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sous Vide Garlic Butter Halibut

Fresh Halibut is so delicious when cooked in a silky garlic butter sauce, and incredibly easy to make using the Sous Vide method! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4 servings
Calories 181 kcal

Equipment

Deluxe Multi Cooker
12 inch Stainless Steel Nonstick Skillet
8 inch Chefs Knife
Flexible Cutting Mat Set
Cutting Board
Crushed Peppercorn and Garlic Rub
Large Reusable Storage Bag
Stainless Steel Fish Spatula

Ingredients
  

  • 1 lb fresh halibut filet
  • ¾ tsp Crushed Peppercorn and Garlic Rub
  • 3 tbsp unsalted butted, divided
  • kosher salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced
  • fresh parsley, for garnish

Instructions
 

  • Fill the inner pot of the Deluxe Multi Cooker with water1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.
  • Slice lemon into about 5-6 slices.
  • Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 
  • Place lemons in a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method.  Lock the lid and press START. It will display the word"RUN".
  • Cooking times:
    § If your filets are 1’ thick, cook between 30-45 minutes
    § If your filets are 1.5” thick, cook between45-60 minutes
  • When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.
  • Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.
  • Garnish with parsley, if desired.  Serve with lemon wedges.

Nutrition Estimate

Calories: 181kcalCarbohydrates: 1gProtein: 21gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 145mgPotassium: 510mgFiber: 0.2gSugar: 0.2gVitamin A: 386IUVitamin C: 5mgCalcium: 15mgIron: 0.4mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword halibut, sous vide
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Fish Tacos With Chipotle Cream – Food Network (Video)

Spring is here, and I find myself thinking about summer more and more.  I love summer foods, and I guess I include tacos in my daydreams.  Fish tacos are easy to make and pretty healthy, too.  This recipe is from Ellie Krieger over at Food Network and, although we found the chipotle cream to be a bit spicy, we can adjust that for next time, so I decided to share this recipe with all of you.  Let’s jump right in!

Fish:

  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1-pound white flaky fish fillet, like tilapia or halibut
  • 8 (6-inch) corn tortillas
  • 1 1/2 cups shredded green cabbage or lettuce
  • 1/2 cup corn kernels (thawed if frozen)
  • 1/4 cup fresh cilantro leaves
  • Lime wedges

Chipotle Cream:

  • ½ cup plain Greek Yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons chipotle pepper, in adobo sauce

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Shred cabbage to make 1 ½ cups.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

Heat the tortillas in the Tortilla Warmer for 30 seconds, OR on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

That’s it! Like I said, the cream was a bit too spicy for us, but you could definitely dial it back if you needed to, and the rest of it was very tasty. 

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Fish Tacos With Chipotle Cream

Fresh and flaky fish topped with crunchy cabbage for a taco that’s not only healthy, it’s delicious!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 minutes
Course Main Course
Servings 4 servings

Equipment

12 inch Stainless Steel Nonstick Skillet
Cutting Board
8 inch Chefs Knife
1-cup Prep Bowl Set
Stainless Steel Mini Whisk
Adjustable Measuring Spoons
Measuring Spoon Set
Coating Trays and Tongs
Stainless Steel Fish Spatula
Tortilla Warmer

Ingredients
  

  • 1 lb white flaky fish like tilapia or halibut
  • 2 tbsp olive oil
  • 2 tbsp freshly pressed lime juice
  • ¼ tsp salt
  • freshly ground black pepper, to taste
  • 8 6-in corn tortillas
  • 1 ½ cups shredded green cabbage (or lettuce)
  • ½ cup corn kernels (thawed, if frozen)
  • ¼ cup cilantro leaves
  • lime wedges

Chipotle Cream

  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tsp chipotle pepper in adobo sauce

Instructions
 

  • In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.
  • Shred cabbage to make 1 ½ cups.
  • In a small bowl, combine the thickened yogurt, mayonnaise, and chipotle pepper.
  • Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  • Heat the tortillas in the Tortilla Warmer for 30 seconds, OR on the grill or grill pan for 30 seconds on each side.
  • Flake the fish with a fork. Top each tortilla with 1 tbsp. of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment