FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato And Sauteed Arugula With Bacon Balsamic Vinaigrette And Sweet Summer Corn Milk Recipe

Nutrition per serving    (USDA % daily values)
CAL
1125
FAT
175%
CHOL
50%
SOD
76%

Comments

Add a comment

Ingredients for 4 servings

1 tablespoon chopped chives

11/2 cups chicken stock

2 ounces canola oil

Fresh ground white pepper

1 to 2 ounces extra-virgin olive oil

2 cloves fresh garlic, minced

4 ounces Summer Corn Milk, recipe follows

1 cup quinoa, rinsed, drained

4 ounces Sauteed Baby Arugula, recipe follows

4 ounces Bacon Balsamic Vinaigrette, recipe follows

1/2 cup shiitake mushrooms, stems discarded and sliced thin

3 large or 4 small ears corn, fresh, preferably picked that day

16 ounces Shiitake Mushroom Quinoa, recipe follows

1 fresh bay leaf, torn into 4 pieces

4 large slices Oven Roasted Tomato, recipe follows

4 ounces baby arugula

1 pound large red heirloom tomato, sliced into 4 thick slices

Kosher salt

3 thin slices bacon

1 teaspoon sweet butter

2 ounces balsamic vinegar from Modena, Italy

2 sprigs fresh thyme, picked from the stem

4 (6 ounce) cod fillets, skin removed

1-ounce canola oil

You might also like

Chili-Roasted Cod
Real Simple
Roasted Pacific Cod With Olives And Lemon
Real Simple
Herbed Cod With Polenta And Roasted Tomatoes
The Naptime Chef
Roasted Cod With Shiitakes In Miso Broth
Epicurious
Roasted Shitakes And Pacific Cod
Whole Living
Roast Cod With Crisp Potatoes
Real Simple
Roasted Cod With Linguica
Food52
Roasted Halibut & Asparagus With Melted Leeks
SF Gate
Cod With Roasted Chili Peppers And Cayenne
The Blood Sugar Solution
Pancetta-Wrapped Roasted Cod With Artichoke Pesto
Food52