Lemon Parsley Baked Cod Filets – 20 minutes – Quick and Easy

Lemon Parsley Baked Cod Filets

 

Another busy day and you’re tired. You want to put together a nice dinner but you don’t want it to be a dragged out process.

Oven Baked!?  Yeah! yeah!  Something that you can put in the oven and just let it do it’s thing.

You could even put the veggies in the baking sheet if you want to. I didn’t tonight because Gammy wanted some sautéed broccoli with garlic. And, whatever Gammy wants Gammy gets.

We don’t have cod any other way than baked in the oven. It just turns out best this way. Just a few ingredients and the preparation is simple.

There is always some good, wild caught, cod filets in the seafood section at our local grocery store. You can also get frozen. I always have some in the freezer ready to go.

Set the oven at 400°F/205°C.

if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon.

If you’ve done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave.  Zap them in 10 second increments checking each time until they are soft but not hot yet.

Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.

BTW – rice flour for gluten free and almond flour for Paleo and gluten free.

Line a baking sheet with aluminum foil then spray or wipe it with olive oil.

One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.

Drizzle the remaining lemon butter mixture over the filets and put them in the oven.. 

Bake for about 8 – 10 minutes or until they want to flake easily when poked with a table fork.

Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.

Lemon Parsley Baked Cod Filets-poppopcooks.com-baked cod-cod recipes-baked cod recipes-baked fish recipes-how to bake cod-baked fish

A bold, smooth white wine like a good California Chardonnay will pair real well with your Lemon Parsley Baked Cod Filets.

 

 

 

 

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Oven Baked Cod fish filets topped with lemon zest and parsley
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
  2. Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
  3. Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
    Lemon Parsley Baked Cod Filets-poppopcooks.com-baked cod-cod recipes-baked cod recipes-baked fish recipes-how to bake cod-baked fish
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Tuna Steak – Pan Seared – Quick and Easy

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Tuna Steak – Pan Seared – Quick and Easy

You will get rave reviews from friends and family when you serve up this Quick and Easy Pan Seared Tuna Steak with Cilantro and Lime because……..

………it’s delish! A restaurant could not do it any better than you. And, you won’t  take very long, in fact just minutes, to get it done and on the table. 

You can rub the tuna steaks with any combination of dried herbs that you prefer. We like the lemon pepper, dill weed and garlic powder combo but you’re the boss so do it the way that YOU like it.

If you don’t live where you can get fresh tuna steaks just get the frozen ones and put them in a bowl of water before you start on the veggies.

First lets get the one pan potatoes and string beans going and in the oven. They’re are going to take longer to cook than the tuna steaks will so let’s give them a head start.

Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap ’em ’til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size.

While that is going on cut the onion into thin strips.

If you aren’t using pre -trimmed and washed string beans………

…….go ahead and cut the fuzzy ends off and rinse them under running water.

Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash ’em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans.

Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper.  Then…….

Pan Seared Tuna Steak-2-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

……..into the oven it goes.

Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.

Pan Seared Tuna Steak-poppopcooks.com tuna-quick and easy-tuna recipes-gluten free recipes

Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon.

Pan Seared Tuna Steak-3-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.

Pan Seared Tuna Steak-4-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom.

While it’s getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that’s what I used but any kind of sliced cheese that you like will work just fine.

Pan Seared Tuna Steak-6-poppopcooks.com- tuna-quick and easy-tuna recipes-gluten free recipes

Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.

Pan Seared Tuna Steak-7-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

It’s time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!

Pan Seared Steak-9-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes

Gammy really likes Santa Margarita Pinot Grigio so guess what wine we had with our Tuna Steaks,,, yup. And we finished the bottle.

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Tuna Steaks lightly rubbed with herbs and pan seared.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap 'em 'til they are soft enough to be squashed. 4-8 minutes depending on how many. If you are using big ones cut them up into chunks of about half dollar size. While that is going on cut the onion into thin strips. If you aren't using pre -trimmed and washed string beans go ahead and cut the fuzzy ends off and rinse them under running water.
  2. Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put the potatoes on the onion strips and squash 'em. Then spread the rest of the onion strips on top of the potatoes and if you have some to spare just put them on the string beans. Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper. Then, into the oven it goes.
  3. Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.
  4. Pat the steaks dry and lay them on a paper towel. Sprinkle half of the salt, lemon pepper, garlic powder and dried dill weed on the steaks and gently rub it onto the tuna with a spoon. Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.
  5. Put a skillet on at HIGH and swirl in enough olive oil to coat the bottom. While it's getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that's what I used but any kind of sliced cheese that you like will work just fine.
  6. Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. 2-3 minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.
  7. It's time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!
    Pan Seared Steak-9-poppopcooks.com seared tuna-quick and easy-tuna recipes-gluten free recipes
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Blackened Catfish – Quick and Easy – 20 Minutes – Gluten Free – Paleo

Blackened Catfish…

……..is Quick and Easy and Delish and Gluten Free and Paleo Friendly. Did I leave anybody out?

You can use just about any fish filets for this recipe i.e. red snapper or mahi-mahi or tilapia also work real well. I’ve even seen it done with salmon, but, for us catfish works best. It keeps it’s shape through the high heat needed for the blackening process and it is tasty.

Put a skillet on at HIGH and add the olive oil and butter.

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Mix the dry ingredients together in a shallow dish that will handle the Catfish filets.. Then…….

Blackened Catfish-poppopcooks.com-Quick and easy recipes-gluten free recipes-paleo recipes-catfish recipes-blackened fish recipes

 ……..melt the butter in the microwave in another shallow dish that can handle the catfish filets.

Blackened Catfish-2-poppopcooks.com-Quick and easy recipes-gluten free recipes-paleo recipes-catfish recipes-blackened fish recipes

Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.

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The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned “blackened” they are ready.

Blackened Catfish-10-poppopcooks.com-Quick and easy recipes-gluten free recipes-paleo recipes-catfish recipes-blackened fish recipes

Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and  put together your weeknight meal the way that YOU want. 

Enjoy!!

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Catfish filets coated with dry spices and seared in a hot skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a skillet on at HIGH and add the olive oil and butter. Mix the dry ingredients together in a shallow dish that will handle the Catfish filets. Melt the butter in the microwave in another shallow dish that can handle the catfish filets.
  2. Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.
  3. The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned "blackened" they are ready.
  4. Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and put together your weeknight meal the way that YOU want.
    Blackened Catfish-10-poppopcooks.com-Quick and easy recipes-gluten free recipes-paleo recipes-catfish recipes-blackened fish recipes
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Pan Seared Tuna with Quick Hashbrowns

Pan Seared Tuna with Quick Hashbrowns-8-poppopcooks.com

Pan Seared Tuna is a quick and easy recipe for getting off of the beaten path and is also a restaurant quality weeknight supper. You can spice up the Tuna with just salt and/or just about anything in your spice rack. Your quick and easy recipe for tonight uses salt, lemon pepper, dill weed and garlic powder. But you also have these real good hash browns that are sorta like my mom used to make with leftover mashed potatoes. The hashbrowns take a little longer than the Tuna so let’s get them going.

Cut up the potatoes into large chunks and put them in a microwave safe bowl.

Pan Seared Tuna with Quick Hashbrowns-poppopcooks.com

Microwave them until they are easy to stick a fork into. We like them a little lumpy you might like them mushy. Let them get as soft as YOU want.

While the potatoes are in the microwave  cut the onion into thin strips aka julienne. Bust up the potatoes and form them into thick pancake looking portions. We like the skins included.

Pan Seared Tuna with Quick Hashbrowns-2-poppopcooks.com

At this point you can spice up the potatoes if you want. I just added some grated parmesan cheese. But, hey, you’re the chef so anything goes.

Pan Seared Tuna with Quick Hashbrowns-3-poppopcooks.com

Put skillet on at medium high and add the butter and the half of the onions.

Pan Seared Tuna with Quick Hashbrowns-4-poppopcooks.com

Spread the onions into separate groups that are the size of the potato portions and lay a potato portion on each group of onions.

Pan Seared Tuna with Quick Hashbrowns-5-poppopcooks.com

Put the rest of the onions on the potatoes and gently press them on. Put another skillet on at medium high and add half butter and half EVOO. Put your spices on the tuna steaks and gently press them onto the tuna with a broad knife or spatula.

 

When the onions under the potatoes are starting to get brown turn them over and add the tuna to the other skillet.

Pan Seared Tuna with Quick Hashbrowns-6-poppopcooks.com

Depending on how well done you like your tuna cooked and how thick the steaks are it will take 1-5 minutes per side. When they are browned on the outside but still mushy to a poke they are damn near raw in the middle. Just starting to get firm is pink in the middle. Firm is done all the way through.

Pan Seared Tuna with Quick Hashbrowns-7-poppopcooks.com

The potato timing isn’t as critical as the tuna timing so when the tuna is done the way that you like it then the potatoes are ready. Put your Pan Seared Tuna with Quick Hashbrowns on the plates and enjoy your dinner. 

Pan Seared Tuna with Quick Hashbrowns-8-poppopcooks.comWe had a real nice bottle of California Chardonnay with ours and it was a great quick and easy weeknight meal.

 

 

 

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Quick and easy pan seared tuna steaks with quick and easy hashbrowns.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes2
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Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes2
Servings
Ingredients
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Instructions
  1. Cut up the potatoes into large chunks and put them in a microwave safe bowl. Microwave them until they are easy to stick a fork into. We like them a little lumpy you might like them mushy. Let them get as soft as YOU want. While the potatoes are in the microwave cut the onion into thin strips aka julienne. Bust up the potatoes and form them into thick pancake looking portions. We like the skins included. At this point you can spice up the potatoes if you want. I just added some grated parmesan cheese. But, hey, you're the chef so anything goes.
  2. Put skillet on at medium high and add the butter and the half of the onions. Spread the onions in separate groups that are the size of the potato portions and lay a potato portion on each group of onions. Put the rest of the onions on the potatoes and gently press them on. Put another skillet on at medium high and add half butter and half EVOO. Put your spices on the tuna steaks and gently press them onto the tuna with a broad knife or spatula.
  3. When the onions under the potatoes are starting to get brown turn them over and add the tuna to the other skillet. Depending on how well done you like your tuna cooked and how thick the steaks are it will take 1-5 minutes per side. When they are browned on the outside but still mushy to a poke they are damn near raw in the middle. Mushy is raw in the middle. Just starting to get firm is pink in the middle. Firm is done all the way through.
  4. The potato timing isn't as critical as the tuna timing so when the tuna is done the way that you like it then the potatoes are ready. Put your Pan Seared Tuna with Quick Hashbrowns on the plates and enjoy your dinner.
    Pan Seared Tuna with Quick Hashbrowns-8-poppopcooks.com
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