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Baked Torsk with Mushrooms Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Torsk Recipe - easy recipe how to cook torsk in microwave with cod fish fillets, butter, green pepper, and mushrooms.
Ingredients:
- 4 fresh Cod fish fillets (about 6 ounces each)
- 1/4 cup butter, melted
- 1/4 cup green pepper, chopped
- 1 can (4-ounces) mushroom stems and pieces, drained
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Baked Torsk with Mushrooms:
- Cut cod fillets into single serving pieces and place in (12 x 8-inch) baking dish.
- Dot with butter, sprinkle with salt and pepper.
- Combine green pepper and mushrooms and pour over the cod.
- Cover dish with plastic wrap and microwave 4 - 5 minutes (on MAX), or until fish flakes easily with a fork.
- Garnish with lemon or lime wedges, if desired.
Notes:
Torsk is broiled and buttered cod fillets. This recipe for Baked Torsk with Mushrooms serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Microwave
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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