FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Gardening       Cooking Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

Seafood RecipesFish Recipes pg 1COD FISH RECIPES >>>> >  Horseradish Crusted Cod

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

 

Chef with red wine glass

HORSERADISH-CRUSTED COD WITH LENTILS

Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf

This recipe, from Derek Dickerson, owner of Derek's Bistro in Pasadena, California, shows that you can develop a great-tasting meal for a person with diabetes. The cod is a lean source of protein and prepared simply by baking, a great lowfat cooking technique. The fillets are topped with a touch of horseradish, which lends a ton of flavor but very little added fat and calories. The lentils are full of fiber and complex carbohydrate, making them a perfect choice. They are combined with creme fraiche, a heavy cream with a nutty flavor. This ingredient is included in such a modest amount, however, that it contributes very little fat and calories. The lentils, however, are left creamy and decadent.
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 servings

 

INGREDIENTS

    • 1 pound Puy lentils (or substitute the lentils of your choice)
    • 2 sprigs fresh parsley
    • 4 tablespoons creme fraiche (or substitute 3 tablespoons heavy cream and 1 tablespoon sour cream)
    • 1/4 cup chopped fresh parsley
    • Salt and pepper
    • 4 teaspoons horseradish sauce
    • 4 cod fillets, 6 ounces each
    • 4 tablespoons panko bread crumbs (substitute crushed cornflakes if you can't find these Japanese bread crumbs in the Asian section of your market)
    • 1 teaspoon olive oil
     

DIRECTIONS

1. Preheat the oven to 375 degrees. Place the lentils in a large saucepan with enough cold water to cover them, plus an extra couple of inches. Add the whole sprigs of the parsley and bring to a boil. Simmer for 25 minutes, or until tender. Discard the parsley sprigs. Drain the lentils and toss with the creme fraTche and chopped parsley. Season to taste. Set aside and keep warm.

2. Spread the horseradish sauce over each fish fillet and then press in the bread crumbs to coat. Grease a nonstick baking sheet with the olive oil. Place the fish fillets on the baking sheet and bake for 14 to 17 minutes, until the fish is just cooked and the bread crumbs are golden.

3. Place one-fourth of the lentils on each of four plates. Top each with one piece of baked fish.
 

NUTRITION
Per serving:
Kcalories 590 (From Fat 77); Fat 9g (Saturated 4g); Cholesterol 81 mg; Sodium 281 mg; Carbohydrate 73g (Dietary Fiber 26g); Protein 58g.
Exchanges: 4 starch, 7 very lean meat, 1 fat
 

 

                    RELATED RECIPES

COD FISH RECIPES >>>>       White Fish, Green Sauce       Baked Cod Or Halibut (1875)       Baked Cod, Julienned Veges       Boston Baked Scrod (Cod)       Cod, Early Fall Vegetables       Cod with Grapefruit       Cod w/Mustard Tarragon Crust       Cod in Tangy Mint Sauce       Cod w/Tarragon Bread Crumbs       Colonial Codfish Pie (1913)       Fennel Stuffed Cod       Fish Fillets with Mango Salsa       Horseradish Crusted Cod       Poached Cod In Tomato Broth       Provencal Cod Fish       Roasted Cod w/Olive Tapenade       Salt Cod Fritters       Simple (Cod) Fish Taco

 

Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

 

 

 

 

 

Popular Pages

Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Culinary Posters and Food Art