Best 3 Olive Oil Poached Cod With Green Pepper Purée Recipes

Olive oil poached cod with green pepper purée is a delicious and healthy dish that is perfect for a light lunch or dinner. The cod is cooked gently in olive oil, which infuses it with a delicate flavor, while the green pepper purée adds a bright and tangy note. This dish is also very easy to make, and can be prepared in under 30 minutes.

Let's cook with our recipes!

OLIVE OIL-POACHED COD

Olive Oil-Poached Cod image

Provided by Wanna Make This?

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 19

Ingredients

Two 4-ounce portions skinless cod fillet
Kosher salt and freshly ground black pepper
2 teaspoons coriander seeds
2 teaspoons pink peppercorns
6 to 8 cups mild-flavored olive oil
3/4 cup creme fraiche
1/2 cup buttermilk
1 tablespoon champagne vinegar
1/2 cup cilantro leaves
1/2 teaspoon pink peppercorns
Kosher salt
1 avocado, ripe but firm, peeled, pitted and diced
2 radishes, thinly sliced into rounds
1/2 shallot, thinly sliced
2 to 3 tablespoons canned teardrop peppers, drained and halved
Kosher salt
Splash champagne vinegar
2 tablespoons cilantro leaves
1/4 cup French fried onions, crushed

Steps:

For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

POACHED COD WITH POTATOES AND LEEKS

Poached Cod With Potatoes and Leeks image

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Provided by Andy Baraghani

Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 1/2 pounds small Yukon Gold potatoes
Kosher salt
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and pale-greens parts only, halved lengthwise, with some root attached
4 sprigs thyme
2 garlic cloves, smashed
3 cups whole milk
4 (6-ounce) skinless cod fillets
Freshly ground black pepper

Steps:

Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.

BAKED COD WITH LEMON AND OLIVE OIL

Baked Cod with Lemon and Olive Oil image

Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 cod fillets (6 oz each), each 1" thick
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sweet Hungarian paprika, if desired

Steps:

Heat oven to 400° F.
Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.

Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

Tips:

Use the freshest cod you can find. This will ensure that the fish is tender and flaky.
Poaching is a gentle cooking method that helps to preserve the delicate flavor of the cod. Be sure to keep the poaching liquid at a gentle simmer and do not overcook the fish.
Season the cod simply with salt and pepper. This will allow the natural flavor of the fish to shine through.
The green pepper puree is a delicious and flavorful accompaniment to the cod. Be sure to use fresh green peppers and herbs for the best flavor.
Serve the cod with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Olive oil poached cod with green pepper puree is a delicious and healthy dish that is perfect for a weeknight meal. The cod is tender and flaky, and the green pepper puree is a flavorful and refreshing accompaniment. This dish is sure to please everyone at your table.