Chunky Cod with Romano Peppers and Avocado Video

By: Guest More than a year ago

Another great dinner and excellent video! It's now part of my weight training diet. In no way am I a chef, but if I can just make a few pointers/suggestions from my experience of making this: First off, my girlfriend and I are students, and we can only really afford Cod from the supermarket, so we end up buying the thin, long fillets. What I do with these is cut them in half, and once they're cooked, I stack one half ontop of the other ontop of the peppers. Another thing we found was that 1 avacado per dish is too much in terms of fat content. So we use 1 between us and it still tastes great! As a final suggestion, we found that this dish (made with the supermarket cod) was too little on its own, so I've tried adding risotto or rice as a side just to beef it up a bit, so to speak. They are my suggestions, however, I am a bit of a remedial in the kitchen, so this isn't criticism - the dish is fantastic. Thanks so much.

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By: babs15 More than a year ago

What a delicious looking recipe. I am going to try it if I can find chunky cod. Loved the accent to. Simple and easy directions!

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Chunky Cod with Romano Peppers and Avocado

Got a really simple cut dish right here, we are going to cut a fish that less and less people are cooking. If it is cooked properly, if it is from sustainable source, it is perfectly fine to cook it. You want really chunky baked pizza cut, the way we are going to cook it today was some Romano peppers, some avocados, refreshed and some radish. So to cook that, you need these following ingredients. A lovely baked Romano pepper, fresh rosemary, fresh is always best. Some little cherry tomatoes that are still on the vine, avocado, and all these ingredients that is lovely and fresh. That is the key to the whole dish. That piece of cut, you can see that, lovely thick baked chunky piece of cut. That is really, really going to be great tasty. Some sea salts, crack black pepper, olive oil and balsamic vinegar. All of which you should have in your locker. So to make this dish we are really relying on the simplicity of the ingredients, the pure quality which sorts these all, from high quality producers and that is what is going to make this dish a success, nothing else. No fancy cooking techniques no baked complicated processes, just the simple quality ingredients. So, first up, our Romano pepper, chop the end of like that. Straight in the middle, we are just going to use the spoon and scrape by any of those little seeds that are in there. Actually, we are going to roast this in the oven which brings out the aroma of that natural sweetness. So let the seeds come. Now, in turn up and brief dish. Very, very simply, black pepper, generous to that, a little bit of salt. Your fresh rosemary, we are going to take that rosemary out of the end of the process. Couple of little cloves of garlic, and then just to finish it off, lovely drizzle of good quality olive oil. So, those are just going to roast very simply and the cost of the softness of the flesh there, there, it will take only by 10 or 12 minutes in the oven. So I am going to pop them in, in a 180 degrees centigrade or by 350 to 365. Next up, seize them with cutter, okay. So, little bit on the skin, and less salt, flip them over and same on the other side, now you can see how chunky that cut is. Cut is really been over far that you can get a lot of really thin little tastes as piece of cut. If you see those on supermarkets, do not even go for them just make sure you get these lovely baked sustainable caught, nice big chunky cut. Over the top of that, a little bit of olive oil. Now, we are going to start this on the pan and finish it in the oven. So, we will set that to one side. The pan is set up at the moment and I will show you how you grill that in a second. Third part of the dish is the avocado. This one is absolutely perfectly ripe. I am just going to take one strip off and you can tell that it is ripe because that skin is just going to peel off absolutely after this. There you can see coming off perfectly. So avocado, lovely and ripe, skin has come off in one go, roll in the knife around the outside, and you can see because it is so ripe, just straight of and that is done, we will just literally full ripe. And that is crucial once again. I have said a lot of times, having ripe, good quality ingredients is absolutely essential. Now, we are not making a guacamole we are not making a zesty baked complicated dish. We are going to chop it into rough pieces like that. We are going to season that, a little bit of pepper, general mind the salt because the salt really does extract the flavor. And now, just by using my knife, I am just going to gently rub the knife through that twenty or thirty times. If you are a big fan of lemon juice, it might be an idea. Twist the lemon juice at this stage but that is it. I can tell the taste on that on its own, perfect avocado. So, I am just going to put that to one side, and there is only one thing left, let us cook the fish and I will show you how to cook that fish perfectly, it is match around with those lovely other ingredients. So, we got the pan that has been heated up, and a pretty decent temperature. So, in there goes the tiniest little bit of olive oil and then we are just going to place our code skin side down, and then you want that sort of medium to high heat, just hold it for a second with your hand so that the skin touches the bottom of the pan and does not curl up. We are also at this state going to layer tomatoes in there to one side. And just pop that by going on to medium heat for about 30 seconds and then we will flip it over and pop it in the oven. The fish that have been for 30 to 40 seconds with that nice high to medium heat, I am just going to flip it over, see that lovely golden brown skin. We are just going to pop that straight into the oven, matters at all. Along with our Romano peppers and that should take about 10 or 15 minutes, just when the clock cooks great, the lovely peppers should be nice and sweet and then we are going to settle the whole day should be gorgeous. So, that has been in for 10 or 15 minutes. Now we are going to take it and the hot look should be absolutely perfect. Peppers, look absolutely delicious. Also our fish is in there. And that really is looking fantastic. Take the rosemary, and garlic, all of the peppers, be careful, they are very hot. I am used to that hot oven. You might want to use two spoons. So lovely bright, the skin is nice and soft and there is great flavor in there noted with that. Now, the avocado, now we just kept nice and simple. Run it down the middle of those peppers. That is why I do not want to over flavor the avocado with too many extra things because you have got that lovely contrast of the sweet pepper that has been roasted off the avocado and you really do not need anything else. So, I am going to show you the fish. I am just going very gently lift them up over there, and set him up on top there. Already, the colors are perfect. Couple more things to do, I am just going to grab these little cherry tomatoes because it has been roasted in the vine that have absolutely gorgeous flavor really, really pretty that green part of it as well. Now, if you look into the pan, you will see, that what happened was the cherry tomatoes have burst, they have release some of their flavor. The cut had also released a lot of its flavor. So what we are going to do with that is we are just going to add in a little bit of the balsamic vinegar. We are just going to mix that together and that is the easiest sauce that you are ever going to make in your life. It is bursting and full of flavor, really, really good. And we are just going to drizzle that around the outside. Now, that is really, really, simple quick dish to make and I can guarantee you, bursting and full of flavor.

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Salt and Pepper Soup

A simple, straightforward way of cooking cod. The recipe for Red-Hot Tartar Sauce also is really good on fish tacos. We tried it recently with tilapia fillets that had been salted and peppered, then dredged through corn flour

http://www.articlesbase.com/food-and-beverage-articles/salt-and-pepper-soup-377153.html/9461024403

Salt and Pepper Soup

http://www.articlesbase.com/food-and-beverage-articles/salt-and-pepper-soup-377153.html/9461024403

Got a really simple cut dish right here, we are going to cut a fish that less and less people are cooking. If it is cooked properly, if it is from sustainable source, it is perfectly fine to cook it. You want really chunky baked pizza cut, the way we are going to cook it today was some Romano peppers, some avocados, refreshed and some radish.

So to cook that, you need these following ingredients. A lovely baked Romano pepper, fresh rosemary, fresh is always best. Some little cherry tomatoes that are still on the vine, avocado, and all these ingredients that is lovely and fresh. That is the key to the whole dish. That piece of cut, you can see that, lovely thick baked chunky piece of cut. That is really, really going to be great tasty. Some sea salts, crack black pepper, olive oil and balsamic vinegar. All of which you should have in your locker.

So to make this dish we are really relying on the simplicity of the ingredients, the pure quality which sorts these all, from high quality producers and that is what is going to make this dish a success, nothing else. No fancy cooking techniques no baked complicated processes, just the simple quality ingredients.

So, first up, our Romano pepper, chop the end of like that. Straight in the middle, we are just going to use the spoon and scrape by any of those little seeds that are in there. Actually, we are going to roast this in the oven which brings out the aroma of that natural sweetness. So let the seeds come.

Now, in turn up and brief dish. Very, very simply, black pepper, generous to that, a little bit of salt. Your fresh rosemary, we are going to take that rosemary out of the end of the process. Couple of little cloves of garlic, and then just to finish it off, lovely drizzle of good quality olive oil.

So, those are just going to roast very simply and the cost of the softness of the flesh there, there, it will take only by 10 or 12 minutes in the oven. So I am going to pop them in, in a 180 degrees centigrade or by 350 to 365.

Next up, seize them with cutter, okay. So, little bit on the skin, and less salt, flip them over and same on the other side, now you can see how chunky that cut is.

Cut is really been over far that you can get a lot of really thin little tastes as piece of cut. If you see those on supermarkets, do not even go for them just make sure you get these lovely baked sustainable caught, nice big chunky cut. Over the top of that, a little bit of olive oil.

Now, we are going to start this on the pan and finish it in the oven. So, we will set that to one side. The pan is set up at the moment and I will show you how you grill that in a second.

Third part of the dish is the avocado. This one is absolutely perfectly ripe. I am just going to take one strip off and you can tell that it is ripe because that skin is just going to peel off absolutely after this. There you can see coming off perfectly. So avocado, lovely and ripe, skin has come off in one go, roll in the knife around the outside, and you can see because it is so ripe, just straight of and that is done, we will just literally full ripe.

And that is crucial once again. I have said a lot of times, having ripe, good quality ingredients is absolutely essential. Now, we are not making a guacamole we are not making a zesty baked complicated dish. We are going to chop it into rough pieces like that. We are going to season that, a little bit of pepper, general mind the salt because the salt really does extract the flavor.

And now, just by using my knife, I am just going to gently rub the knife through that twenty or thirty times.

If you are a big fan of lemon juice, it might be an idea. Twist the lemon juice at this stage but that is it. I can tell the taste on that on its own, perfect avocado. So, I am just going to put that to one side, and there is only one thing left, let us cook the fish and I will show you how to cook that fish perfectly, it is match around with those lovely other ingredients.

So, we got the pan that has been heated up, and a pretty decent temperature. So, in there goes the tiniest little bit of olive oil and then we are just going to place our code skin side down, and then you want that sort of medium to high heat, just hold it for a second with your hand so that the skin touches the bottom of the pan and does not curl up. We are also at this state going to layer tomatoes in there to one side. And just pop that by going on to medium heat for about 30 seconds and then we will flip it over and pop it in the oven.

The fish that have been for 30 to 40 seconds with that nice high to medium heat, I am just going to flip it over, see that lovely golden brown skin. We are just going to pop that straight into the oven, matters at all. Along with our Romano peppers and that should take about 10 or 15 minutes, just when the clock cooks great, the lovely peppers should be nice and sweet and then we are going to settle the whole day should be gorgeous.

So, that has been in for 10 or 15 minutes. Now we are going to take it and the hot look should be absolutely perfect. Peppers, look absolutely delicious. Also our fish is in there. And that really is looking fantastic. Take the rosemary, and garlic, all of the peppers, be careful, they are very hot. I am used to that hot oven. You might want to use two spoons.

So lovely bright, the skin is nice and soft and there is great flavor in there noted with that. Now, the avocado, now we just kept nice and simple. Run it down the middle of those peppers. That is why I do not want to over flavor the avocado with too many extra things because you have got that lovely contrast of the sweet pepper that has been roasted off the avocado and you really do not need anything else.

So, I am going to show you the fish. I am just going very gently lift them up over there, and set him up on top there. Already, the colors are perfect. Couple more things to do, I am just going to grab these little cherry tomatoes because it has been roasted in the vine that have absolutely gorgeous flavor really, really pretty that green part of it as well.

Now, if you look into the pan, you will see, that what happened was the cherry tomatoes have burst, they have release some of their flavor. The cut had also released a lot of its flavor. So what we are going to do with that is we are just going to add in a little bit of the balsamic vinegar. We are just going to mix that together and that is the easiest sauce that you are ever going to make in your life. It is bursting and full of flavor, really, really good. And we are just going to drizzle that around the outside.

Now, that is really, really, simple quick dish to make and I can guarantee you, bursting and full of flavor.

Transcription by: Scribe4you Transcription Services