Cod fillet with cream cheese sauce. Cod in bechamel sauce with cheese crust Cod with cream sauce

Before the onset of the New Year holidays, many women think about dishes on festive table and the products they need. In most cases, for such meetings they make the usual Olivier, " crab sticks", bake meat and make mashed potatoes. However, we suggest you change traditions and cook delicious cod in a cream sauce in the oven. This dish perfect for any table, and also surprise guests delicate taste, pleasant aroma and spicy aftertaste.

Recipe for cod in a creamy sauce in the oven

To prepare this dish you will need the following products:

• cod fillet - 800 grams;
• half an onion;
• carrot - 1 pc;
• bell pepper- 1 PC;
• green pea- 250 grams;
• cream 20% - 200 ml;
• hard cheese, you can use "Russian" or "Dutch" - 250 grams;
• salt;
• black pepper;
• spices for fish;
• parsley and dill.

Baked cod fillet in a creamy sauce in the oven with vegetables is great alternative regular dinner or lunch. In addition, this dish goes well with light salads and boiled potatoes.

Step by step cooking

So let's start cooking.

Step 1. We wash the fish fillet under running water, clean it from dirt and cut it into small pieces.

Step 2. Remove the husk from the onion and cut it into half rings.

Step 3. Peel the carrots, wash them and rub them on a fine grater.

Step 4. Cut the bell pepper in half, take out the core and remove the seeds. Now we divide it into small slices.

Step 5. On medium heat, fry the onion and carrot until half cooked.

Step 6 Lubricate the mold with vegetable oil and preheat the oven to 180 degrees.

Step 7. Put onions and carrots on the bottom of the mold, then fillet pieces and sprinkle with salt, pepper and spices on top.

Step 8. Add chopped bell pepper and green peas on top of the fillet.

Step 9. Mix the cream with grated cheese and fill the fish with the resulting mass.

Step 10. Bake for 30-40 minutes and at the end decorate with chopped parsley and dill.

Cod steaks in a creamy sauce in the oven

Required products:

• fish fillet - 600 grams;
• onions - 2 pcs;
• pepper (you can use frozen) - 200 grams;
• sour cream - 150 grams;
• mayonnaise - 50 grams;
• processed cheese- 100g;
• salt;
• seasoning for fish;
• black peppercorns.

Cooking method:

• first of all, we beat off the fish fillet and rub it with salt and spices;
• then remove the husk from the onion and cut it into rings;
• fry the onion in sunflower oil until a golden hue is formed;
• in a separate bowl, mix sour cream, mayonnaise and add grated processed cheese;
• beat the resulting mixture with a blender or mixer until smooth;
• preheat the oven, grease sunflower oil a mold and transfer our future steaks to it;
• top with pepper, fried onion and pour sour cream sauce;
• we send our cod in a creamy sauce to the oven for 50-60 minutes.

Before serving ready meal on the table, it must be decorated with black peppercorns and a sprig of greens, such as parsley, mint or basil. If desired, cod steaks in a creamy sauce in the oven can be decorated with thin circles of lemon or lime.

How to cook cod with mushrooms and garlic?

Another interesting option cooking fish dish is the following recipe.

Ingredients:

• champignons - 250 grams;
• white onion - 1 pc;
• garlic - 2-3 cloves;
• lemon - 1 pc;
• sour cream 15% - 175 ml;
• salt;
• pepper;
• cod fillet - 700 grams;
• cheese of the type "Russian" - 250 grams;
• a bunch of green onions.

Step by step cooking cod baked in the oven in a creamy sauce with mushrooms and garlic:

• defrost the fish fillet and cut it into longitudinal strips;
• grate cheese on a medium grater;
• cut the mushrooms into four parts and fry in a pan;
• peel the onion and cut it into half rings;
• fry mushrooms and onions until half cooked;
• chop the garlic and mix it with grated cheese;
• in a deep bowl, mix sour cream and cheese with garlic;
• grease the mold with margarine, spread the fried mushrooms and onions, put the cod fillet on top and pour everything with sour cream sauce;
• salt, pepper and put in the oven for 45 minutes.

After the specified time, we check our fish for readiness and transfer to plates. finely chopped green onions decorate the dish and add a lemon cut into four parts.

Fish fillet it turns out very soft, tender and has a pleasant milky aftertaste. In addition, such a dish can be considered dietary due to the fact that natural and low-calorie products are used in the recipe.

Cod in a creamy sauce with herbs: recipe and cooking method

For next recipe you will need products such as:

• cod fillet - 4 pcs.;
• milk - 200 ml;
• sour cream - 180 grams;
• lime - 1 pc.;
• dried herbs - 75 grams;
• garlic - 3-4 cloves;
• butter - 25 grams;
• salt;
• pepper.

Having prepared everything necessary products, we can move on to the next step.

Step by step cooking

The sequence is:

Step 1. Cut the cod fillet into several pieces and rub with salt and pepper.

Step 2. Grind the garlic cloves with a knife.

Step 3. Add sour cream, milk and dried herbs to the blender bowl.

Step 4. Combine garlic with sour cream and beat until smooth.

Step 5. Lubricate butter mold and lay out the fillet.

Step 6. Pour our fish with the resulting sauce and send it to the oven for 35-40 minutes.

Step 7. Before serving, decorate the cod in a creamy sauce in the oven with the remaining herbs and lime slices.

This dish is quite tender, juicy and has a spicy aroma. Thanks to the creamy sauce, the cod fillet softens and comes out very nutritious and satisfying. Baked cod in a creamy sauce in the oven goes well with mashed potatoes, vegetable salads and garlic sauce.

The name of this sauce "East-West" is not accidental. Mustard and soy, cheese and sour cream, sesame seeds and lemon juice - all this incredible mixture covers the tender meat with a luxurious-looking and tasty fur coat. After all, the fish is baked in the oven! Spicy lovers can add chili sauce to the recipe. This bright component makes the dish even tastier.

To cook cod with sauce in the oven you will need

• Cod fillet (you can also buy portion cuts) - about 500-700g.

For sauce(calculation for the marinade and the dressing itself, with which you will cover the fish).

• Sour cream - about 100g.
• Mustard - 1 tbsp. (possibly more).
• Soy sauce - 3-4 tbsp.
• Chili sauce - to taste
• Lemon - 1 tsp juice and slices for decoration.
• Black pepper
• Sesame - 1 tbsp.
• Cheese - 100g.
• Onion - 1 piece for cutting into rings under the "fur coat" of the sauce.

You can cook cod with East-West sauce like this:

Marinate large pieces of fish a little with a mixture of lemon juice, soy, chili and mustard. Adjust spiciness to taste. Leave some of the ingredients to mix with cheese and sour cream. Such a composition of the marinade will saturate tender meat, enter into a close relationship with fat, and add piquancy. This complex chemical reaction is an invention Chinese food. In a similar way, Chinese cooks get rid of unwanted odors not only of any fish, but also of game.

It is better to grease the cod baking dish with butter. Position the fish however you like. It is desirable that the pieces are in contact with each other, and not "float" in the form, as they like.

Mix grated cheese with sour cream, add all the ingredients a little, add sesame seeds. Place the onion rings beautifully on top of the cod and spread out all the sauce magnificence with a spoon. It is convenient to do this. Hot heat will melt the cheese, and the golden coat will become homogeneous.

Do not keep cod in the oven for a long time. The fillet cooks quickly. The sour cream cheese sauce will keep the cod from getting dry. it main feature refueling "East-West". Before serving, we recommend decorating the dish with green leaves, lemon. It goes very well with cod with arugula sauce, watercress.

Hello dear friends!

Would like to try the codfish. Cod in the preparation of fish is rather capricious, but very tasty and original. As usual, you need to try, first of all, to choose the right fish. I came across a very good dry-frozen Murmansk cod fillet for sale with skin, but without bones and ice. When choosing sea ​​fish in Russia, you should always give preference to Murmansk, because it is always processed there at the place of catch, often at sea, often it is dry-frozen, it is not re-frozen several times, because it is as fresh as possible and has no foreign smells. And in St. Petersburg, she is probably generally being taken alive.

Last time I bought a small piece of cod fillet from an unknown manufacturer at a horse price. So, after defrosting, it looked like a rag and smelled either of formalin, or of some unknown thing, but not of sea fish.

Correct cod:

But first we make the pesto. We take:

- a bunch of basics;
-olive oil;
- a handful of pine nuts;
- a little garlic;
-salt pepper.

And there was even a piece of real frozen Parmesan!

Bozi lik, nuts, garlic are interrupted in a palener.

Gradually add the butter and finely grated parmesan, mixing by hand. Ready!

Now we cut the cod washed and dried with napkins.

Thoroughly (!) roll in flour. If it gets wet, dip again until the breading is dry. The coating is very dense.

On the heated oil, put the pieces of fish with the skin in the pan. It should be noted that cod is a lean fish (1% of fat from total muscle mass), and then most of the fat accumulates in the liver. But it is very juicy with low fat content. And during heat treatment, it tends to break up into plates (myomers), which make up the muscles. And between these plates is juice and connective tissue (myosents). Therefore, we begin to fry with the skin down, so that the piece does not immediately fall apart and is something compositionally complete, and not fish porridge on a plate. And thick breading helps. The question is, what will we do if the fillet is without skin? The same thing - fry the side where the skin was.

We turn over.

While frying with the skin - the fire is medium. The reverse side - I screw it a little. The main thing is not to overdry.

Gotovchenko!

Pesto, a few drops of lemon, a glass of vodka! What more?!

Myomers and myosents are all in place!

Fry the rest of the pieces in the same way.

But we are preparing another sauce.

Well, there's not much to show here. I don’t want to say the name of the sauce out loud, because I don’t have the right products anyway (natural yogurt). But I do have a wonderful matsoni. Therefore, we clean and three on a fine grater a couple of cucumbers, a couple of garlic cloves, fill up with a glass of yoghurt, mix, salt - and you're done! Let's call it sour-milk sauce.

To cod went no worse!

Try, eat, enjoy!

Your © Tiberius

Once in a restaurant I tried this dish, but from salmon and fell in love with it immediately. I am very selective about fish, I recognize only sea fish, but here everything turned out ... Cod fillet has no bones, the fish is not fatty, which makes me very happy and there is a lot of room for creativity.

"Pillow" of vegetables can be to your taste - absolutely any vegetables, I had a ready-made, frozen mixture. I really wanted to fry the fish in special breading, large flakes for deep-frying. And it would be even better to fry it on the grill without breading at all ...

For cream cheese sauce, you can take cream of any fat content or even milk, hard cheese, which melts well when heated, just do not add flour. And then you get a wonderfully balanced taste - not greasy, crispy fish under a gentle cream cheese sauce. Gourmets will appreciate!

Ingredients:

Defrost cod fillets, pat dry with paper towels lemon juice, sprinkle with spices for fish and pepper, salt and leave for 10-15 minutes to soak.

Add a little salt, spices to the breading flakes, roll the fish in them from all sides. I think that ordinary crackers can also be used, only light and coarsely ground.

Fry the fish on both sides in vegetable oil. Share.

Bring the mixture of vegetables to readiness in a frying pan with a little oil and water. You can use one thing - water or vegetable oil. Add salt and pepper to taste.

Let's prepare the sauce. To do this, bring the cream or milk to a boil, salt, pepper and add a pinch nutmeg. Grate cheese and add to hot cream.

Stir quickly until the sauce is completely homogeneous. Taste what's missing. Keep the sauce on fire until it thickens, about 3 minutes. It thickens very quickly, and when it cools it becomes even thicker. Don't make it too thick.

Put the vegetables on a plate, put a piece of fish on top of the vegetables and pour over the cream cheese sauce. Sprinkle with herbs and be sure to serve lemon. Sprinkle the fish with lemon.

Ah, how delicious it is. Enjoy your meal!