Cod fillet baked with sauce. Cod fillet with creamy cheese sauce. Cod in creamy sauce with herbs: recipe and method of preparation

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For normal functioning of the body, every person’s diet should include fish dishes, because fish, including cod, is a rich source of essential vitamins and microelements. And the easiest way to cook fish is to fry or bake it.

Undoubtedly, it is very tasty, and baked or fried fish- This is already an independent dish. However, this also has its own nuances, because sometimes this method of preparation may require additional ingredients, since the fish does not always turn out juicy.

Sauces come to the rescue; there are a great many recipes for them. IN different countries fish is served in its own way: in Mexico, for example, you will be offered spicy tomato salsa for baked fish, in Japan - soy sauce, and in France - bechamel. Properly selected ingredients for the sauce will not only emphasize the taste of the main product, but will also add their own unique notes.

Experienced cooks know that fillets of fish such as cod, for example, are quite dry. It can be fried or baked. However, such a dish on its own will look inharmonious, and it is best to add cod sauce.

One of best options that can be prepared is a creamy sauce for cod. It will not only highlight and not overshadow the taste of the fillet itself, but also the cod in the sauce will turn out very juicy, tender, with velvety creamy notes. And lemon, which is also present in the sauce, will add a pleasant piquant sourness.

Ingredients:

Cream – 200 g
Fish broth – 150 g
Butter – 1 tbsp. spoon
Flour – 1 tbsp. spoon
Lemon – 2 pcs.
Fresh dill
Black pepper, salt

Preparation:

Heat the oil in a saucepan and fry the flour until golden.
Grate the lemon zest on a fine grater - only the outer layer, without the bitter white pulp.
Separately squeeze out 1–1.5 tablespoons lemon juice.
Add lemon juice and broth to the flour fried in oil, bring to a boil, and, reducing the heat to medium, let it simmer for 7-10 minutes.
Add lemon zest to the boiling mass and, after mixing well, pour in the cream.
Add salt and pepper to taste, and, without ceasing to stir, cook the sauce until it thickens, another 10 minutes.
Add finely chopped dill to the finished sauce.

This creamy sauce is served warm in a separate gravy boat. However, if you wish, you can pour the sauce over the fish itself before serving the dish. Another great thing about this recipe is that all of its ingredients go well not only with fish like cod, but can complement the rich taste of seafood.

The taste of the sauce can be varied by adding more or less, for example, lemon juice or adding your favorite spices. It all depends on the personal preferences and imagination of the cook.

The main thing is not to be lazy and spare a few minutes of your time to experiment and bring this recipe to life at least once. And believe me: your household or guests will appreciate your efforts. And in the future they will want only one thing: that the cod, cooked by you with love, be served only with such an original sauce.

Surely every housewife had to treat her to homemade cod liver salads. But this is far from the only option delicious dish which can be made from such fish. Its fillet is often used for delicious treats. How to cook cod tasty and quickly in different ways, is described below.

Ingredients: half a kilo of fish carcass, 1 pc. bell pepper, onions and carrots, salt, a pinch of spicy herbs.

The fillet is cut into medium pieces. Each of them is rubbed with a mixture of salt and spicy herbs.
All finely chopped vegetables stated in the recipe are lightly fried in a frying pan.
The fish pieces are laid out on a large piece of oiled foil and sprinkled with fried vegetables on top. The cover is wrapped tightly.

Fish stewed in sour cream

Ingredients: half a kilo fish fillet, 230 g carrots and onions, table salt, 70 g butter, 1 tbsp. fish broth and the same amount of medium-fat sour cream.

Vegetables are cut quite coarsely. Onions - in rings, carrots - in strips. These components are immediately sent to the bottom of the cookware for stewing.
Place fillet pieces rubbed with salt on top.
The products are filled with a mixture of sour cream and broth. Instead of the latter, you can use regular salted water.
Pieces of butter are placed on top of the fish.

The dish is stewed for a little less than half an hour until the vegetables soften and the cod is cooked.

Chinese style with soy sauce

Ingredients: 920 g cod fillet, large onion, 4-5 garlic cloves, 60 ml soy sauce, 40 ml of vodka, a handful of rice flour, a mixture of peppers, a pinch of coriander.

The onion is peeled, washed, cut into large pieces and the first one goes into the blender bowl. All the stated seasonings, halves of garlic cloves, vodka and soy sauce are also added there.
All ingredients are crushed to a puree-like consistency. At this stage, salt is added to the mass if necessary.
The fish fillet is cut into small pieces, placed in the resulting sauce, covered with a lid or cling film. The cod should marinate for at least an hour.
Prepared fish slices are rolled in rice flour and fry in hot oil until golden brown.

Typically the frying process takes 6-7 minutes on each side of the slice. The fish is served hot with any side dish.

Pan-fried cod pieces

Ingredients: 830 g fish, half a liter of fat milk, 170 g wheat flour, large egg, table salt, 1 tbsp. l. lemon juice, freshly ground black pepper.

The cod is cleaned of all excess (entrails, fins). The head is cut off from the carcass. Next, the fish is washed well with cold water.
The prepared carcass is cut into portions and poured with salted milk. In this form, she goes into the cool for the whole night.
The next morning the milk is poured down the sink. The fish slices are dried with paper towels, sprinkled with lemon juice, salted, peppered and left to marinate for half an hour.
Break into a separate bowl raw egg. Add a little salt and beat until smooth.
When the fish is marinated, its pieces are first rolled in flour and then immersed in a beaten egg. After this, the cod is sent to a frying pan with hot oil. It is cooked until golden brown and delicious.

Fried cod in a frying pan also goes well with any side dish.

Cod fillet with vegetable marinade

Ingredients: a kilo of fish fillet, a large yellow bell pepper, a medium carrot, an onion, half a cup of canned tomatoes, salt, seasonings.

For the marinade, all vegetables are washed and chopped. You can simply grate onions and carrots coarse grater and place in a frying pan.
The mashed ones are sent to them canned tomatoes without skin and small cubes of pepper.
The mass is salted, flavored with seasonings and stewed on medium heat for 8-9 minutes.
The fish fillet is cut into small pieces and seasoned with salt.
Place half of the vegetable marinade on the bottom of a heat-resistant dish. Pieces of fillet are distributed on top.
Next, spread out the remaining vegetable mixture.
Cook the fish for 20-25 minutes in a well-heated oven.

The treat is served to the table with fresh herbs.

In mustard cream sauce

Ingredients: 2 fish carcasses (total weight - about 1.5 kg), a bunch of fresh dill, flour for breading, fish seasoning mixture, 2 tbsp. l. mustard beans, 170 ml low-fat cream, salt.

Fish carcasses are removed from fins and tails. Then they are washed well and dried with napkins. The cod is cut into pieces, which are salted and rubbed with seasoning. Then they are fried in hot oil until golden brown.
For the sauce, mix the remaining ingredients. The dill is first finely chopped.
The fried fish is placed on a baking sheet and poured with sauce.

The dish is prepared for 20-25 minutes at medium temperature.

How to cook cod steaks?

Ingredients: 4 fish steak, white onion, 90 ml dry white wine, 80 g cheese, salt, 1 tsp. honey, 30 g potato chips, lemon. How to deliciously cook cod steaks is described below.

The fish is washed, lightly dried, salted and sprinkled with the juice of half a citrus fruit. Then it is left for half an hour - let it marinate.
The second half of the fruit is cut into thin slices and fried along with the onion. Honey is poured into the frying pan and wine is poured. The mass is salted and simmered over low heat for 12-14 minutes.
The marinated steaks are laid out in a heat-resistant form, and the lemon roast is distributed on top.
The dish is baked for 15 minutes at 190 degrees.
The steaks are then sprinkled with a mixture of finely grated cheese and crumbled chips.

Baking continues for another 17-20 minutes.

Delicious fish cutlets

Ingredients: 830 g fish fillet, 90 g white bread, 80 ml milk, egg, half an onion, 4 tbsp. l. breadcrumbs, salt, spices.

The crustless loaf is filled with milk.
Fish fillet along with onions is turned into minced meat using a meat grinder or blender. The squeezed loaf is laid out in the mass and a raw egg is added.
The minced meat is salted and flavored with spices.

Small cutlets are formed from it, rolled in breadcrumbs and fried in well-heated oil.

Casserole with cod and potatoes

Ingredients: half a kilo of fish fillet, 130 g hard cheese, 2 onions, half a kilo of potatoes, salt, a mixture of peppers, refined oil.

The fillet is cut into small pieces and poured with a mixture of oil, salt and pepper. In this form, the cod should stand for about half an hour.
The potatoes are boiled in their skins, after which they are peeled, cut into circles and laid out in a mold. The vegetable is sprinkled a small amount salt.
Prepared fish pieces are distributed on top, and then onion half rings fried until golden brown.

The name of this sauce “East-West” is not accidental. Mustard and soy, cheese and sour cream, sesame and lemon juice - this whole incredible mixture covers the tender meat with a luxurious-looking and tasty coat. After all, the fish is baked in the oven! Spicy lovers can add chili sauce to the recipe. This bright component makes the dish even tastier.

To cook cod with sauce in the oven you will need

Cod fillet (you can also buy portioned pieces) – about 500-700g.

For the sauce(calculation for the marinade and the dressing itself with which you will cover the fish).

Sour cream – about 100g.
Mustard – 1 tbsp. (more is possible).
Soy sauce – 3-4 tbsp.
Chili sauce - to taste
Lemon – 1 tsp. juice and slices for decoration.
Black pepper
Sesame – 1 tbsp.
Cheese – 100g.
Onion – 1 piece for cutting into rings for the “coat” of sauce.

Here's how to prepare cod with East-West sauce:

Lightly marinate large pieces of fish with a mixture of lemon juice, soy, chili and mustard. Adjust the spiciness to taste. Leave some of the ingredients for mixing with cheese and sour cream. This composition of the marinade will saturate the tender meat, come into close contact with fat, and add piquancy. This complex chemical reaction is an invention of Chinese cuisine. In a similar way, Chinese chefs get rid of unwanted odors not only from any fish, but also from game.

It is better to grease the cod baking dish butter. Place the fish as you wish. It is desirable that the pieces touch each other, and not “float” in the form, as they like.

Mix grated cheese with sour cream, add all the ingredients a little, add sesame seeds. Place the onion rings beautifully on top of the cod and spoon out all the saucey splendor. It's convenient to do this. The hot heat will melt the cheese and the golden coat will become homogeneous.

Do not keep cod in the oven for a long time. The fillet cooks quickly. The sour cream and cheese sauce will prevent the cod from becoming dry. This is the main feature of the East-West gas station. Before serving, we recommend garnishing the dish with green leaves and lemon. It goes very well with cod with arugula and watercress sauce.

Hello, dear friends!

I wanted to try cod. Cod is a rather capricious fish when cooked, but very tasty and unique. As usual, you need to try, first of all, to choose the right fish. I came across a very good fillet of Murmansk cod, dry frozen, with skin, but without bones and ice. When choosing sea fish in Russia, you should always give preference to Murmansk fish, because it is always processed there at the place of catch, often at sea, it is often dry frozen, is not re-frozen several times, therefore it is as fresh as possible and has no foreign odors. And they’re probably taking her to St. Petersburg alive.

Last time I bought a small piece of cod fillet from an unknown manufacturer at a crazy price. So, after defrosting, it looked like a rag and smelled either of formaldehyde, or who knows what, but not of sea fish.

Correct cod:

However, first we make the pesto. We take:

- a bunch of basics;
-olive oil;
- a handful of pine nuts;
- a little garlic;
-salt, pepper.

And there was even a piece of real frozen Parmesan!

Bozi lik, nuts, garlic in a blender.

Gradually add butter and finely grated Parmesan, stirring by hand. Ready!

Now we cut the cod, washed and dried with napkins.

Carefully (!) roll in flour. If it gets wet, dip it again until the breading is dry. The breading is very dense.

Be sure to place the pieces of fish skin-side into the frying pan in the heated oil. It should be noted that cod is a lean fish (1% fat of total muscle mass), and most of the fat accumulates in the liver. But with low fat content it is very juicy. And during heat treatment, it tends to disintegrate into plates (myomeres) that make up the muscles. And between these plates there is juice and connective tissue (myosentae). That’s why we start frying, skin side down, so that the piece doesn’t immediately fall apart and looks like something compositionally complete, and not fish porridge on a plate. And thick breading helps. The question is, what should we do if the fillet is skinless? The same thing - fry with the side where the skin was.

Turn it over.

While the skin is frying, the heat is medium. On the other side I screw it on a little. The main thing is not to overdry.

Gotovchenko!

Pesto, a few drops of lemon, a glass of vodka! What more?!

Myomeres and myosentae are all in place!

Fry the remaining pieces in the same way.

But let's prepare another sauce.

Well, there's not much to show here. I don’t want to say the name of the sauce out loud, because I still don’t have the correct products I need (natural yoghurt). But I have wonderful matsoni. Therefore, we peel and grate a couple of cucumbers and a couple of garlic cloves on a fine grater, add a glass of matsoni, mix, add salt – and you’re done! Let's call it fermented milk-based sauce.

The cod went no worse!

Try it, have a snack, help yourself!