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Code in the oven

Code in the oven

The fish is cleaned, the head and tail are cut, washed, dried, seasoned in abundance, powdered with flour, we fry it in hot oil; remove the fish and put it in the pan, add the box of tomatoes, potatoes and carrots half cooked and cut into rounds or cubes, add 3-4 sage leaves, a sprig of rosemary, wine, cover and leave in the oven for 40 minutes; in the last minutes we discover and let it brown for another 10 minutes.

Serve hot!


Recipe of the day: Code in the oven

Code in the oven from: cod fillets, olive oil, butter, garlic, egg, breadcrumbs, parsley, green onions, pepper, salt.

Ingredient:

  • 3 code files
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of crushed garlic
  • 1 or
  • 1 cup breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onions
  • 1/8 teaspoon pepper
  • salt

Method of preparation:

Preheat the oven to 200C.
In a small saucepan, heat the olive oil, butter and crushed garlic. Turn off the heat and set aside for 5 minutes, then discard the garlic.
In a medium bowl, combine breadcrumbs, parsley, green onions and pepper. Add the mixture of oil and egg, season with salt, mix well.


Season the fish fillets with salt to taste, place them in a baking dish and cover with the breadcrumbs.


Bake for about 17 minutes.


Baked cod - ingredients for 6 servings

  • 6 files of code
  • salt and pepper to taste
  • 4 plum tomatoes, cut into thin slices
  • a red bell pepper, cut into thin slices
  • a yellow bell pepper, cut into thin slices
  • a small onion, cut into thin slices
  • 5 tablespoons capers
  • a bunch of fresh, finely chopped parsley
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil

Baked cod with vegetables

A very simple summer recipe. For it, you need 1 kg of cod fillets (but you can use any other fish you like), 2 carrots, an onion, a clove of garlic, 2 lemons & acirci, 3-4 hundred grams of broccoli, 1 kg of potatoes, a good glass of white wine, extra virgin olive oil and spices (I used the mixture called & quot; Italian greens & quot, because I had nothing fresh at & icircndem & acircnă. it also depends to some extent on the size of the tray you are cooking. First, we prepare the fish. Put the pieces of fish in a bowl. Pour a few drops of olive oil, lemon juice and greens over them. We mix them (with m & acircna) well, until each slice of fish is touched by oil and greens. Then we leave the fish aside, covered, to be surrounded by flavors. (click on the pictures to enlarge)


Then we cut the vegetables. Cut the artichokes into quarters, cut the carrots into rounds, cut the onions into small pieces of fish (not very small), cut the garlic cloves into slices, cut the lemon into round slices which are then cut in half, and leave the broccoli whole. If you don't like it more sour, you can not put all the slices of lemon & acircie, or even not put at all. The lemon juice gives a special, refreshing, Mediterranean taste to the other vegetables. Place in a tray, pour a few drops of olive oil, add the greens, pour water until covered and put in the oven. & icircncins & icircn prealabil. (you can turn on the oven when you start chopping vegetables, for example)


Leave it in the oven until the potatoes are soft and well boiled, then remove the tray, put the fish and pour a good glass of white wine. Preferably a better wine - I used Chardonnay from 2006 from Errazuriz, a very good Chilean wine for its price level. In general, I do not use sweet wines for cooking. Only white, dry or semi-dry.


Then put it back in the oven for 20-25 minutes (the fish is also cooked). After about 10 minutes, it is good to turn the pieces of fish so that they do not stay white on one side. The code slices drop quite a bit during the process. In the end, it looks like this


Preparation Code fillets in the oven with vegetables

Turn the oven to 175 ° C and place baking paper in a tray. I used the big oven tray.

Season the fillet code (I had a large piece that I cut into smaller pieces) with salt and pepper and squeeze a little lemon juice over it.

Place the fish in the pan. Season the beans with garlic and a little olive oil. Place the beans next to the fish.

Cut the tomatoes in half, place them in the pan, season with salt, thyme and olive oil.


Oven Code

The fish is washed, cleaned and portioned into suitable pieces vertically. Place in a pan and season with salt and vegeta, first on one side and then on the other. Season a little inside, then fill with chopped onion julienne. The rest of the remaining onion is placed in the tray, cut into juliennes. Put the tomatoes in place, then add the leeks cut into appropriate slices, garlic cut in half horizontally, peppercorns, bay leaves and rosemary. All these ingredients are put in place!

Add oil, water and vinegar (if the tomatoes are fresh). Attention: The water is placed according to the tray, so that the code triangles are half full in the water.

Place the tray in the oven at the right heat. When the fish has browned a little, turn it on the other side and leave it in the oven until it browns on this side as well, and the water evaporates. Caution: From time to time, add more liquid (with a spoon) on the fish triangles.
When it is ready, take it out of the oven and serve it hot next to the desired garnish. I served it next to some natural potatoes with parsley.
Good appetite!


  • 1 kg of red potatoes (approx. 12) cut into quarters
  • 2 tablespoons olive oil
  • ½ teaspoon chilly powder
  • Kosher salt and black pepper
  • 200 grams of skinless cod (can be replaced with perch or halibut fillet)
  • 2 bunches of chopped green onions
  • 1 lemon
  1. Preheat the oven to 210 degrees Celsius. On a piece of baking paper, place the potatoes with a tablespoon of oil, chilly powder, a teaspoon of salt and a teaspoon of pepper.
  2. Bake until golden and soft, between 20 and 25 minutes.
  3. Meanwhile, place the fish and chopped onion in a second baking paper. Sprinkle the remaining tablespoon of oil and season with ½ teaspoon of salt and teaspoon of pepper.
  4. Using a vegetable grater, grate the lemon peel. Chop it and then sprinkle it over the fish. Keep the lemon.
  5. After the potatoes are cooked for 10 minutes, put the fish in the oven and let it sit until it is sufficiently opaque and tender. About 12-15 minutes.
  6. Remove the potatoes and fish from the oven, cut the lemon in half and squeeze it over the fish. Serve the fish and onion with the potatoes.

Cod with garlic and herbs in the oven

Cod with garlic and herbs in the oven, low in fat. Ready in just a few minutes. Serve with a bowl of rice, baked potatoes or salad of vegetables. Ideally, we should eat more than twice a week, say nutritionists.

  • You can add more ingredients to the marinade. The juice from an orange, Dijon mustard, ginger, etc. goes very well.
  • This marinade recipe goes well with salmon or any other fish.
  • You can add vegetables and zucchini in the pan: zucchini, tomatoes, peppers, etc.
  • For a crunchy result, you can sprinkle breadcrumbs over fish, ground walnuts, parmesan, etc.
  • The marinade is stored in the refrigerator for up to 3 days.
  • If you use frozen fish, make sure it is completely thawed before marinating.

Cod fish is perfect for those who do not eat fish because of the smell. It has a subtle smell, different from other varieties of fish. That is why it is also called water chicken, due to its neutral smell and taste. Cod meat is white, boneless and cooks very quickly. That is why it is not good to leave it in the oven or pan for a long time, because it dries quickly.

Try the cod recipe with garlic and herbs, along with pasta. It goes incredibly well, both for lunch and dinner.


Bread crust in the oven

Place the chopped cod in a baking tray. Season with salt, pepper and grease with a little olive oil.

In the food processor prepare a mixture of sun-dried tomatoes, hot peppers, basil, lemon peel, olive oil, lemon juice, garlic, anchovies, rosemary and Parmesan.

This mixture is spread evenly over the fish.

Then cover with breadcrumbs. We used bread crumbs.

Bake at 220 degrees for about 30 minutes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.