Baked Alaskan Cod
Wild Caught Alaskan Cod, thawed, cut in 4" to 5" pieces
1/2 stick of butter, melted
5 to 6 lemon slices
1/2 187ml bottle White Zinfandel wine
1/2 medium white onion, sliced
1 to 2 tablespoons minced garlic
Salt & Pepper
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Smoked paprika (Penzey's)
Tuscan Sunset (Penzey's) (optional)
Preheat oven to 350.
Place lemon & onion slices, and minced garlic in bottom of 9 x 13 glass pan.
Pour in 1/2 bottle of wine and melted butter.
Season mixture with pepper, and a pinch of salt.
Drizzle each side of cod with olive oil. Season each side of cod with salt, pepper, granulated garlic, granulated onion, smoked paprika, and a sprinkle of Tuscan Sunset.
Place seasoned fish in pan and cover with foil and place in oven.
After 30 minutes, uncover fish and return for another 10 - 15 minutes. Fish will flake apart.
Spoon liquid over the top of fish and squeeze of fresh lemon after plating. The liquid is also great poured over rice
Special thanks to my Sister-In-Law Debi for showing Peggy how to make these for our Thanksgiving feast last year. They are great just for snacking on.
1 to 1 ½ loaves of GF bread, cut or torn in desired size. For stuffing, pieces might be smaller vs larger for snacking/dipping.
GF Granulated Garlic
GF Granulated Onion
GF Ground Sage
GF Paprika (optional)
Preheat oven to 300.
Spread bread pieces on sided baking sheet. Allow to dry for at least 2 days – 3 to 4 is preferable.
Drizzle olive oil lightly over the bread and mix well.
Season to taste. Mix well after each seasoning.
Bake for 10 to 20 minutes or until GBDC (Golden, Brown, Delicious & Crunchy). Stir every 5 minutes.
Remove from oven and spread out to cool.
Note: Airbake pans won't brown as quickly. Try not to eat them all before you make your stuffing.
Tip: Instead of throwing out the heels or unused pieces of GF bread, put them in the freezer to be used later.
1 loaf gluten-free bread (or the croutons above)
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet.
Place in the oven and toast for 25 minutes, flipping/tossing once during toasting. (Skip this step If you are using the croutons you made from above recipe)
Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.
Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed. Next, add the toasted bread cubes/croutons and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.