Cod with Lemon Glaze & Green Beans

A cod is a common ocean, firm, white fish with a mild flavour, low fat content and a dense, flaky white flesh.  When cooked, cod is moist and flaky texture.  It is known as Bacalao in Spanish or Bakalaw in Pinas. This fish is popular for its liver oil (Cod Liver Oil) which is said to be a good source of Vitamin A and Omega-3 fatty Acids (EPA and DHA).

 

The frozen raw Cod Fillets and the remaining cooked (in a serving dish) Cod Fillet with Lemon Glaze & Green Beans with its yummy sauce.

 

Here is my recipe of Cod with Lemon Glaze and Green Beans using a Ninja Cooking System (Stove top / Oven).  If this kind of cooking system is not available for cooking/baking, please refer at the bottom of this post for stove top. Thanks! :-)

Ingredients:

3 frozen uncooked cod fillets (family size)

2 teaspoons cooking oil (I used canola oil)

1 teaspoon ground ginger (I used fresh crushed ginger root)

2 cloves garlic, minced (I used 2 tsp, minced)

 1 cup onions, cubed  

1/4 cup of spring onions, cut

2/3 cup fresh lemon juice

1 1/2 cups water

2 teaspoons soy sauce (I used Silver Swan toyo from Pinas)

1 tsp fish sauce (I used Datu Puti from Pinas)

1 tablespoon sugar (I used brown sugar)

1 cup green / string beans, cut (sitaw)

Procedures:

1.  Pour oil into pot. SET to STOVETOP HIGH and heat oil.  Add ginger, garlic, onions, half of spring onions ( the reaming half will be used for garnishing)half of red bell peppers (the rest will be added later together with the string beans to retain its bright color).  Cook uncovered for 3 minutes or until garlic is tender, stirring occasionally.

2.  Stir lemon juice, water, soy sauce, fish sauce, and sugar into pot.  Place frozen cod fillet into the multi-purpose pan. (Yes, frozen fish or meat can be cooked straight to the Ninja Cooker without thawing it first. Isn't it very convenient?).  Place roasting rack into pot. Place pan on rack. Set OVEN to 325 degrees F for 15 minutes.  Cover and cook for 5 minutes.

3.  Place string beans on top of fish.  Cover and cook for 5 minutes or until fish flakes easily when tested with fork and checking if green beans are already done.  (Note: I overdone the green beans, but anyway, it was yummy!)  Adjust the taste of the lemon sauce to your liking by using brown sugar, soy sauce or fish sauce.  You may add lemon juice in a bottle if you like. Serve the cod fillets and green beans with leamon sauce in a bowl or plate.

This Cod with leamon Glaze & Green Beans recipe is inspired by the original recipe Cod with Orange Glaze & Snap Peas as found in my Ninja Cooking System Recipe Book.

Fried Rice with Scrambled Eggs & Cabbage (using a Wok), Cod with Lemon Glaze & Green Beans (Steam Oven Baking using a Ninja Cooking System), & Soy Sauce with Vinegar & Sesami Oil. My hubby's Brunch for Today. As for me, no rice. The Cod alone with its Sauce is enough for me. Namit! :-)

FOR STOVE TOP COOKING, my suggested procedures:

1.  Marinate the cod fillets (already thawed) using some of the ingredients (soy sauce, garlic and leamon juice for about 15 minutes) that are just enough to cover the fillets.  This is optional. 

2.  Fry cod fillets in a pan (or wok) and set aside.  In the same pan, (add additional oil if needed) saute garlic, onions, half of green onions (the remaining half will be used as garnish upon serving), and half of the red bell peppers (add the rest together with the green beans to retain its color.  You may use green color or both green and red as you prefer). Stir until garlic is tender or transparent.  

3. Add lemon juice, water, soy sauce, fish sauce, and sugar into pan and stir occasionally until well combined. Add the fried cod fillets, green beans and the remaining red bell peppers. Cook uncovered and stir ocassionally until the green beans are cooked.  Adjust the taste of the lemon sauce according to your liking by using sugar, lemon juice, soy sauce and/or fish sauce. 

4. Serve with rice if your prefer. Enjoy eating!