A number of you have asked to have the recipes out that Terry and I cooked in our vlog here.
Herb Crusted Cod – from Season of Seafood booklet found at Albertsons
In a small bowl, mix together:
1/4 c. Japanese style breadcrumbs
1/4 c. finely shredded Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
Pat fish dry with paper towels. Place fish on baking sheet sprayed with olive oil. Spray fish with olive oil and sprinkle bread crumbs on top. Bake at 400 degrees until fish flakes with fork.
My Variation: I lightly coated my fish with olive oil, then dredged in the mixture and froze for later cooking.
Terry's Mediterranean Cod Burritos
Beer Battered Fish – adapted from AllRecipes.com
Mix together in a large bowl:
1 c. flour
2 TBSPS cornstarch
1 tsp baking powder
1/2 tsp salt
In a small bowl mix:
1 egg
1 c. beer (we used a lighter beer for this recipe, however a darker variety might yield a stronger flavor, if desired)
Mix in the beer/egg mixture into the dry mixture. Wisk quickly. Heat oil in deep fryer to 375. We don't have one, so we just used a deep skillet with a couple inches of oil. We chose Smart Balance. Dip the fish into the batter and then place in the fryer, turning once (it took about 2-3 minutes per side). I demonstrate this process in the vlog.
For the toppings:
2 TBSPs chopped dill
2 tsp. minced garlic
1/4 c. chopped fresh basil
1/4. c. pitted, chopped Kalamata olives
2 TBSPs capers, with a little reserved juice from the jar
2 TBSPs chopped sun-dried tomatoes
lemon zest from one lemon
Use same lemon and reserve juice
(We took this combination from a completely different recipe altogether – although the dill was Terry's addition. Modify the flavors to your taste.)
Place one-two pieces of fish (depending on how big you cooked them) in the center of a tortilla. Add toppings. Wrap in heavy-duty foil for the freezer.
By the way, my friend Rachel asked if the cod recipe could be adapted for chicken. I think that sounds really good! Have fun – burritos are great for the freezer – they're portable, fast, and yummy.
To see this cooking in action, go here.
Photo credit Bartlomiej Stroinsk
{ 2 comments… read them below or add one }
Do you warm the burritos or just thaw and eat cold? Thanks for posting the recipes – both look delish! I’m making the cod recipe tonight.
Great question!! So on the burritoes, what I have done in the past – not with this recipe, but another, is defrost FIRST. You could either do this by taking out the burrito 1-2 days and putting it in your fridge to defrost, or if you don’t think that far ahead (like me!), you can just defrost in the microwave.
Once it’s defrosted, I usually heat it in the microwave, however you could also cook in a toasted oven or conventional oven if you like a “crisper” shell.