Baked Pecan Crusted Cod

A Jeanne in the Kitchen

I love good seafood, and even though I am land-locked and live in the middle of the Rocky Mountains, we still get to enjoy quite a bit of seafood.  Of course it is frozen, and not fresh, but it is still very good.  We had not had cod in awhile, so when I saw that it was on sale, I just couldn’t resist, and had to get some.  Quite often when I cook cod, I make it as fried fish & chips, which we love.  You know, the Aussie in me just loves fish & chips.  But I thought I would cook it differently this time around.

The other day, when I went to Savory Spice,  Savory Spices of Denver they let me pick out a bag of spices for my birthday, since I went while it was still February, my birthday month.  I chose a a bag of…

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Baked Cod, Potatoes, and Tomatoes (Merluzzo, Patate e Pomodori al Forno)

Stefan's Gourmet Blog

If it’s too hot right now to turn on the oven where you are, save this recipe for later, because it is easy and delicious. Cod, potatoes, and tomatoes are all cooked together in the oven with garlic and herbs (the tomatoes with basil, the cod and potatoes with rosemary). The only difficult part to get right is the timing, because the potatoes should be golden when the fish is just cooked through. Cod is even more susceptible to overcooking than other types of fish, and will become bland and dry if you are not careful. And so the potatoes and tomatoes go in the oven 10 minutes before the fish. To take the guesswork out of getting the fish right, it is advisable to use a thermometer with a probe.

If you pull the fish at a core temperature of 45C/113F (taking into account it will continue to cook…

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