Best 6 Baked Cod Whorseradish Sauce Marks Recipes

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

HORSERADISH PAN SAUCE

Steps:

• Combine vermouth and broth in a measuring cup. Follow basic sauce instructions below, whisking horseradish and butter into reduced liquid.

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
• Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
• Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

ROASTED COD WITH TANGERINE SAUCE

Steps:

• Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
• Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
• The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
• While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.

BAKED COD WITH BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

ITALIAN BAKED FISH WITH HORSERADISH MARINARA SAUCE

Steps:

• Heat oven to 400°F.
• Combine bread crumbs, cheese, seasoning and garlic powder in shallow dish. Dip fish in egg; coat with crumb mixture, turning to evenly coat both sides of fish. Place in single layer in 11x7-inch baking dish sprayed with cooking spray. Drizzle with butter.
• Bake 25 to 30 min. or until fish flakes easily with fork.
• Meanwhile, heat pasta sauce and horseradish in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Place hot pasta on serving platter; top with fish and sauce mixture.