Easy Crispy Baked Cod

 Main Dishes  1 Response »
Dec 132013
 

 The panko, potato chip, and parmesan crust give this fish an irresistible crunch your kids will love!

This sweet broiled salmon is still a favorite for fish dishes in our family. Still, I continue to be on the look-out for new and just-as-easy fish recipes so that I can add some variety. And finally, I have come across a recipe that is incredibly simple, yet really tasty.

The panko, potato chip, and parmesan crust give this fish an irresistible crunch your kids will love!

When I first read through this recipe and saw that potato chips were one of the ingredients, I was ready to move on and keep searching. But then, luckily, I scrolled down and read some of the reviews. People were raving about this fish dish and said their kids absolutely loved it, so I had to give it a try myself. And looky there, it really is delicious and Arik ended up eating two whole filets himself. The chips and panko give the fish a perfect crispy crust and the combination is to die for. The original recipe places the fish on chopped veggies, which is a great way to get one of your sides done as well. I ended up just serving it with some peas and potato wedges. So, the moral of the story is, don’t knock it ’til you try it! 🙂 And same goes to you, give this one a try…you’ll be so happy you did.

The panko, potato chip, and parmesan crust give this fish an irresistible crunch your kids will love!

Crispy Baked Cod
 
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Serves: 2
Ingredients
  • 10.5oz/300g cod filets
  • freshly ground black pepper
  • ½ cup/25g Panko bread crumbs
  • ¼ cup/20g/approx. 3 tablespoons crushed potato chips
  • ¼ cup/12g/approx. 3 tablespoons grated parmesan cheese
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 425℉/220℃ and grease a baking dish.
  2. Wash fish filets, pat dry and place in baking dish. Season with black pepper.
  3. Toss Panko, potato chips, cheese and butter together and mix well.
  4. Sprinkle mixture on top of each filet and press down lightly to form a crust.
  5. Bake 20-25 minutes or until fish flakes easily and crust is golden brown.
 
Recipe adapted from About.com Kid’s Cooking.
 
 Posted by at 13:46

Oven-Baked Fish with Tomatoes and Caper Butter

 Main Dishes  2 Responses »
Sep 132013
 

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

So, I found this recipe a while ago and have been reluctant to try it out. I just don’t see capers and kids going well together. It could be, that I think this because I myself am not a huge fan of capers and rarely cook with them. Regardless, I just couldn’t picture Arik liking this fish dish. I totally have you guys sold on this recipe now, huh? Just hear me out, ok?

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Finally, when my parents were visiting and I was running out of meal ideas, I decided to give this one a chance. I am so happy I tried it out because everyone, including myself and Arik, really liked it. To top it off, it’s incredibly easy and quick to prepare. All you have to do is chop up your tomatoes, capers, and basil (I was feeling lazy and used frozen basil, so I didn’t even have to do this step), mix together your butter and top your fish with all the goodies. Grate some parmesan cheese over it all and stick it in the oven. Done!

Tomato Caper Butter | mylittlegourmet.com

Here’s the proof, that my child does, in fact, like capers. 🙂 As you can see, the plate is empty and this is after his seconds. This recipe is definitely a keeper in our family!

My Little Gourmet

 Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Oven-Baked Fish with Tomatoes and Caper Butter
 
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Serves: 3
Ingredients
  • 4-5 small filets/500g/17oz. of cod or any white fish you prefer
  • ½ bundle of basil, chopped
  • 2 tablespoons butter, softened, plus some for the baking dish
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon capers, chopped finely
  • 4 small tomatoes on the vine, chopped
  • 3 tablespoons grated parmesan cheese
  • salt and pepper
Instructions
  1. Wash and pat dry the fish filets and remove any bones. Season with salt and pepper.
  2. Preheat the oven to 390℉/200℃.
  3. Mix all but 1 tablespoon of the basil with butter, capers, tomato paste and some pepper until smooth.
  4. Place the filets in a greased baking dish and spread the caper butter on top.
  5. Top the buttered filets with chopped tomatoes, left-over basil, and parmesan cheese.
  6. Bake for about 25 minutes until fish flakes easily.
Notes
*I either serve this fish with cous cous or fresh baguette and a green salad.
 
Recipe adapted from the GU Family Cookbook.
 
 
 Posted by at 14:07

Oven-Baked Salmon with Asparagus and Potatoes

 Main Dishes  1 Response »
Jun 072013
 

Oven-Baked Salmon and Asparagus | My Little Gourmet

Well, once again it’s ‘Spargelzeit’ here in Germany. Translation: ‘Asparagus Time.’ Allow me to explain…Every year, starting in the month of April until June 24th one can purchase asparagus (the green and the white kind). If you are wanting some asparagus in August, well tough luck, you should have bought it during asparagus time. 🙂 My husband and I moved to Germany four years ago in the middle of asparagus season and of course had no idea that it was asparagus time. We went to the grocery store for the first time and found the entire entrance to the produce section filled to the brim with asparagus. Then we went out looking for a good place to eat and found each restaurant had a separate asparagus menu with various dishes containing mainly asparagus. This is when my husband and I looked at each other and said, “What is going on here? Are we being punked?” The only word we kept seeing and hearing about was Spargelzeit. I’m pretty sure, it was the first german word my husband learned. 🙂 Well, it turns out asparagus is a highly celebrated vegetable here and during asparagus season very few households go without eating some asparagus.

Oven-Baked Salmon and Asparagus | My Little Gourmet

After learning a little more about this phenomenon called Spargelzeit, I’ve grown quite fond of it myself. Every year I look forward to April and finally getting to eat some asparagus. You just have no idea how much you like something until you can only have it for 3 months out of the year. 🙂 Unfortunately my husband cannot be convinced of this celebration and refuses to partake in any asparagus worshiping, but Arik on the other hand, loves the stuff!

Oven-Baked Salmon and Asparagus | My Little Gourmet

That’s why we had ourselves some asparagus this week. This recipe is incredibly easy to make and the great thing is, that it’s a one-dish meal. I know a lot of kids aren’t too fond of fennel, so if that is the case in your family, just leave it out…it still tastes great without. I like to top mine with a little sambal oelek to give it a kick. Well, what are you waiting for? Only 17 days until the end of Spargelzeit, so get out, and get yourself some asparagus!

Oven-Baked Salmon and Asparagus | My Little Gourmet

5.0 from 1 reviews
Oven-Baked Salmon, Asparagus and Potatoes
 
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Serves: 3-4
Ingredients
  • 1.3lbs/600g new potatoes
  • 6 tablespoons olive oil
  • 1lb./500g asparagus
  • 1lb./500g cherry tomatoes
  • 1 fennel bulb
  • 1 organic lime, juiced and zested
  • 1lb./400g salmon filets, skinless
  • paprika powder
  • salt
  • pepper
Instructions
  1. Preheat the oven to 400℉/200℃.
  2. Thoroughly wash and dry the potatoes and halve those that are larger. Toss the potatoes with 2 tablespoons of oil, paprika powder, salt and pepper. Place the potatoes on a baking tray or in a large baking dish and bake in the oven for 25 minutes being sure to stir every once in a while.
  3. Meanwhile, wash asparagus, break off the ends and cut into 1in/2cm pieces.
  4. Cut fennel bulb in half, cut out the stem or core, and slice thinly.
  5. Combine asparagus, fennel and cherry tomatoes with 2 tablespoons olive oil, half of the juice and zest from the lime, salt and pepper. Add the veggies to the potatoes and bake for a further 15 minutes.
  6. Wash the salmon, pat dry, and season with the rest of the lime juice and zest and salt and pepper.
  7. Reduce the oven temperature to 285℉/140℃. Place the salmon on top of the vegetables and potatoes, drizzle with the rest of the olive oil (2 tbsp.) and put back in the oven for about 10 minutes.
 
Recipe adapted from Lust auf Genuss Magazine
 Posted by at 13:23

Fish Cakes

 Main Dishes  17 Responses »
Dec 282012
 

Fish and Potato Patties

I’ve been cooking for Arik out of The Baby-Led Weaning Cookbook since he was 8 months. There are some great recipes in there (such as the frittata from one of my recent posts) especially for babies just starting out at the family dinner table.  These Patties are another one of those recipes.  Arik has enjoyed these from the start and we have too.

Fish and Potato Patties

Fish and Potato Patties

I usually double the recipe so that we have some patties left-over to snack on or have for lunch the next day.  I serve them with steamed veggies on the side and my husband and I like to dip them in tartar sauce. I know the recipe is a little more time consuming than just popping some fish sticks in the oven, but the work is well worth it and your kids will thank you. 🙂

Fish and Potato Patties

4.3 from 4 reviews
Fish Cakes
 
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Author:
Serves: 6-7 cakes
Ingredients
  • 8 oz./250g potatoes (peeled)
  • 8 oz./250g/about 2 filets of white fish or salmon (I used cod)
  • Milk to cook the fish in
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 organic lemon
  • 2-3 green onions
  • Freshly ground black pepper, to taste
  • 1-2 eggs, beaten
  • ½ cup/50g breadcrumbs, dried
  • Oil for frying
  • Flour for your hands
Instructions
  1. Boil potatoes until soft, drain, and put into a large bowl.
  2. In the meantime place the fish in a shallow pan (with a lid) and add just enough milk until the fish is covered. Heat until the milk is just beginning to boil, turn the heat down, cover, and let simmer for about 5 minutes, until fish is opaque and cooked in the center. Drain the fish thoroughly, skin it (if necessary) and flake it, removing any bones.
  3. Mash the potatoes with the butter, parsley, lemon zest, and black pepper. Stir in flaked fish and green onion with a little bit of the beaten egg.
  4. Put the remainder of the egg and the breadcrumbs into two shallow dishes. Flour your hands, take a small amount of the mixture and form into a fish cake patty. Dip it into the beaten egg and then roll in the breadcrumbs until evenly coated. Continue until you've used up the mixture making about 6-7 fish cakes.
  5. Heat the oil in a large frying pan and add the fish cakes. Cook for about 5 minutes on each side, until golden brown.

Adapted from The Baby-Led Weaning Cookbook

 Posted by at 14:00