Onion-Crusted Cod With Wild Rice Salad
From juels 15 years ago
- 30 minutes to make
- Serves 4
A light dinner combined with a colorful wild rice salad and onion-crusted fish, drizzled with spinach dressing.
Ingredients
- For the wild rice salad: shopping list
- 2 cups cooked wild rice shopping list
- 1 red bell pepper, roasted (or sauteed), peeled, seeded and thinly sliced shopping list
- 1/2 cup celery, finely chopped shopping list
- 1/2 cup scallions, chopped shopping list
- 1 garlic clove, minced shopping list
- 1 tsp. chopped fresh marjoram, or 1/2 tsp. dried shopping list
- 1/3 cup olive oil shopping list
- 1/4 cup sherry vinegar shopping list
- 1 tbsp. fresh lemon juice shopping list
- 1/2 cup coarsely chopped pecans (can be lightly toasted) shopping list
- 1/2 cup dried cranberries (or cranraisins) shopping list
- salt and pepper to taste shopping list
- For the spinach dressing: shopping list
- 2 cups fresh spinach shopping list
- 1 tsp. shallot or onion, minced shopping list
- 1 tbsp. Dijon mustard shopping list
- 1/4 cup sherry vinegar shopping list
- 1/4 cup water shopping list
- 1 cup olive oil shopping list
- salt and pepper to taste shopping list
- For the onion-crusted cod (or other firm fish): shopping list
- 1 tbsp. olive oil shopping list
- 1 onion, chopped shopping list
- 1 cup breadcrumbs (can use fresh or dried) shopping list
- 1 tsp. salt shopping list
- 4 fillets of cod, or other firm fish shopping list
- 4 tbsp. butter, softened shopping list
- 2 tbsp. olive oil shopping list
How to make it
- Make the wild rice salad: In a large bowl, toss all the rice salad ingredients together. Set aside.
- Make the spinach dressing: In a blender, combine the spinach, shallot, mustard, vinegar and 1/4 cup water. Puree until smooth. With the motor running, slowly add the oil and blend until thickened. Add more water if needed to thin out the dressing. Season with salt and pepper to taste. Store in the fridge until needed.
- Make the onion-crusted cod: In a skillet, heat the oil over medium heat. Add the onion and sautee until caramelized, about 10 minutes.
- Preheat the oven to 350F.
- In the food processor, grind the breadcrumbs with the caramelized onions and 1/2 tsp. of salt.
- Season the fish fillets with the remaining 1/2 tsp. of salt and spread the softened butter on top of each fillet. Top each filet with the breadcrumb mixture. Heat the olive oil in the large non-stick skillet and put the fillets in the pan, breaded side down. Cook until the breading is lightly browned, about 5 minutes. Flip the fillets, place in an oven-proof pan, lightly sprayed with the non-stick cooking spray, and bake in the oven for about 5 minutes, or until cooked through.
- Place the wild rice salad in the center of each plate, arrange the fillets, breaded side up, on top of the rice. Drizzle with the spinach dressing.
People Who Like This Dish 6
- Quckdin Nowhere, Us
- quaziefly ALL POINTS
- superfoodman Metropolis, IL
- clbacon Birmingham, AL
- terryr Henderson, NV
- choclytcandy Dallas, Dallas
- juels Clayton, NC
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Another winner!
terryr
in Henderson loved it
-
Very nice!
superfoodman
in Metropolis loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "