Baked Cod Fish in Oven | Easy Fish Dinner
This baked cod fish in oven is a great and simple recipe that easy enough for a weeknight and delicious enough for a date night! All you'll need is one good heavy pan for this baked cod fish recipe.
**PATREON:
Ingredients
• 1.5-2 lb cod fish (loin preferred), cut into 6-8 oz portioned and patted dry.
• 2 cups seasoned panko breadcrumbs
• 5-7 garlic cloves shredded
• 1/4 cup grated parmesan cheese
• 2 tbsp fresh chopped parsley
• 2 tsp lemon pepper seasoning
• 3 tbsp olive oil
• salt & pepper to taste
• 1/4 cup dry white wine
• 1 tsp smoked paprika
• 1/4 cup capers, drained and rinsed
• lemon wedges, for serving
DIRECTIONS
1. Preheat oven to low broil with the rack in the bottom third of the oven. If you don't have a broil setting, preheat oven to 425F and rack in the middle. Also leave fish out of the fridge for 10-20 minutes to come up to room temperature.
2. Mix together breadcrumbs, shredded garlic, parmesan cheese, 2 tbsp chopped parsley, lemon pepper seasoning, 2 tbsp olive oil, salt & pepper. If the mixture looks too dry, add a little more oil until it's not dry looking.
3. Season fish with salt and pepper and heat a heavy pan over medium high heat. Place fish in hot pan seasoned side down and sear for 1-2 minutes. Splash in white wine.
4. Top fish with breadcrumb mixture, sprinkle with smoked paprika and capers. Lightly spray the top of the breadcrumbs with oil to prevent burning and broil/bake in oven for 10-15 minutes or until breadcrumbs are golden brown.
5. Remove from oven and garnish with fresh chopped parsley and lemon wedges.
ENJOY!
COOKING EQUIPMENT
Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch -
Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network
Jeff makes a Chicago staple of crispy-skinned roasted chicken, potato wedges and peas!
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Classic Chicago Chicken Vesuvio
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 40 min
Active: 40 min
Yield: 6 to 8 servings
Ingredients
1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 400 degrees F.
Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.
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Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network
Italian Baked Chicken
This is a fast recipe for baked chicken with peppers, mushrooms, and tomato sauce...nearly any fresh veggie can be added, so experiment with stuff you like.
Oven temp 400F, bake for about 40 minutes, make sure to use a glass (pyrex) baking pan, nothing metal. Cover with foil!
Clams Oreganata | For My Cousin, Ralph
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Chef Ken Arnone making Oreganata
Clams Oreganata in the Power AirFryer XL
Clams Oreganata is so easy and delicious to make when you use your Power AirFryer XL! Try this recipe at your next holiday party!
Frying your favorite foods has never been easier with the Power Air Fryer XL. It’s virtually goof-proof. Simply add your food to the Easy Load basket, slide it into the unit, and with the touch of a finger select your cooking setting from one of the 7 preset programs. The digital touch panel display eliminates the guesswork and ensures whatever your cooking comes out perfectly delicious time after time.
It does all the thinking for you, and when the timer is done, the automatic shut-off stops the cooking cycle so you never overcook or burn your meal. You’ll love the versatility of this 6 in 1 kitchen wonder. It Air Fries, Bakes, Steams, Sautes, Grills and Roasts. The amazing turbo-cyclonic super heated air powered by 1500 watts reaches up to 400 degrees in a matter of seconds.
Choose from our 5.3 quart or 3.4 quart model. Now you can enjoy fried foods without the guilt with the Power Air Fryer XL.
Clams Oreganata
1 cup unseasoned breadcrumbs
¼ cup Parmesan, grated
¼ cup parsley, chopped
1 tsp. dried oregano
3 cloves garlic, minced
Zest 1 lemon
4 tbsps. butter, melted
2 dozen clams, shucked
1. In a medium-sized bowl, combine the breadcrumbs, Parmesan, parsley, oregano, garlic, lemon zest and melted butter. Mix to create crumbs.
2. Place a heaping tbsp of the crumb mixture onto the exposed clams. Fill the Copper Chef cake insert with a cup of coarse sea salt. Nestle the clams in the salt and cook at 400 for 3 minutes. Garnish with fresh parsley and lemon wedges.