Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle  (aka tagliatelle from other brands) pasta is just heavenly.   The bread crumbs add so much flavor to both the cod and the pasta.  The reason we recommend  Cipriani’s brand is  because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!

 

 

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal

Ingredients 

  • 2 lbs cod , cut into 6 portions
  • 1 cup bread crumbs , Italian seasoned
  • 1 cup Pecorino Romano , grated fresh
  • 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
  • 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
  • 1-2 tbsp olive oil
  • 1 tbsp fresh chopped parsley , plus a sprig for garnish
  • 3/4-1 tsp garlic powder
  • ½ tsp sweet paprika , plus more to sprinkle on top
  • 3-4 tbsp salted butter ,to place pats on each cod slice
  • 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
  • 2 ½ sticks butter , salted
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
  • Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
  • Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
  • Rinse the parsley & pat dry then chop until you have 1 tbsp.
  • In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
  • Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
  • Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
  • If desired, squeeze additional lemon juice over fish
  • In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
  • While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
  • Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
  • Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!

Notes

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
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Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.

Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas

While still living and working on Long Island, one of my favorite restaurants near the office was a renowned Italian restaurant…Mamma Lombardi’s.  My office went there frequently to celebrate special occasions. My friend & co-worker Sue Mercurio and I always ordered their Bow Tie Pasta with Fresh Salmon…our favorite dish.  That dish was always a special treat for us and we savored every bite! Through the years I experimented with recreating this loved meal. So, whenever I make salmon for dinner I usually buy more than I need knowing the leftovers will be used to make a delicious creamy pasta meal. Farfalle is the name you usually find in the pasta section of your grocery store. It’s a medium size pasta in the shape of a bow tie.

I use leftover steamed salmon instead of fresh because it is a time saver; however, you can certainly cook it fresh and still be perfectly delicious.

Barbara and I welcomed in 2023 on New Year’s Day with our husbands & nephew. A special meal for a special day!

Farfalle or Bow Tie Pasta

 

Creamy Bow Tie Pasta with Salmon, Peas, Sundried Tomatoes, & Capers

Deliciously steamed salmon in a creamy, light pink sauce with capers & peas.
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5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 897kcal

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 8-qt pot for pasta

Ingredients 

  • lbs Steamed Salmon leftover
  • 1 lb Bow Tie Pasta (Farfalle), Use Gluten-free pasta if gluten is a concern
  • 1 tbsp olive oil
  • 2 tbsps butter
  • ½ cup onion sliced very thin or chopped
  • 6 oz tomato paste
  • 1 oz lemon juice
  • 1½ - 2 tsp lemon zest
  • 3 - 4 tsps frozen garlic, thawed
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 10 oz sundried tomatoes, packed in oil, use a fork to remove them from the jar
  • 1 pint whipping cream
  • ½ cup Pecorino Romano cheese, grated, about 3 handfuls
  • 2 - 3 tbsp capers
  • 2 cups frozen peas thawed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

  • Bring an 8-qt pot of water to a boil. Salt well
  • In a small bowl combine the defrosted garlic, lemon juice, lemon zest, Italian seasoning & Dijon mustard. Set aside.
  • In a large skillet on medium heat, add butter & olive oil. Saute onion until soft & translucent.
  • Meanwhile, add pasta to the boiling water & cook according to the package directions. (About 12-13 minutes) Reserve 1/2 cup of pasta water & set aside
  • Add tomato paste, sundried tomatoes, and garlic mixture to the skillet then cook until fragrant, about 1 minute.
  • Add cream to skillet and simmer until thickened.
  • Add the grated Pecorino Romano & stir until combined.
  • Add the thawed peas & capers Cook until heated through.
  • Add the salmon pieces & cook until heated through.
  • Drain the pasta. remember to reserve 1/2 cup of pasta water
  • Add a few tbsps of reserved pasta water to the sauce to prevent sauce from getting too thick.
  • Place pasta in dishes & top with salmon and sauce.
  • Garnish with parsley & grated cheese. Serve immediately. Enjoy!

Nutrition

Serving: 1g | Calories: 897kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 535mg | Potassium: 2747mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 7mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Twiins Family Favorite Sunday Pasta & Meat Sauce Dinner

As children, we knew it was Sunday just by waking to the aromas permeating throughout the house! The onions & garlic sauteing, the browning of the sausages, pork pieces, braciole, and meatballs. On the counter were the cans of tomatoes waiting to be added to bring together our family’s Sunday meat sauce…brings back the best childhood memories of our family’s ritual of making the Sunday sauce or gravy as our Neopolitan Mom and Grandma Florence called it.

It was a time for the whole family to sit down together, enjoy delicious food while catching up with everyone’s life, and we always laughed a lot. With some of us moving to different parts of the country we miss that weekly gathering. To this day, we still make our sauce the very same way. Like any family favorites, we think ours is the Best! So when family members come to visit we recreate those special Sunday dinners and we all just love being together again.

Twiins Family Favorite Sunday Meat Sauce & Pasta Dinner

Homemade Tomato Sauce with Italian Sausages, Pork Country Ribs & Meatballs with Pasta
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Prep Time: 1 hour
Cook Time: 4 hours
Servings: 8
Calories:

Equipment

  • 8-qt stockpot, or larger
  • 12" frying pan for meatballs, or larger
  • large bowl to mix meatball mixture
  • small bowl to soak bread for meatballs
  • Large platter to serve meat
  • Large Pasta Bowl

Ingredients 

  • 3 (28 oz cans) San Marzano Whole Tomatoes
  • 1 (24.5 oz jar) Mutti Tomato Puree
  • 2 (6 oz cans) Hunt's Tomato Paste with basil, garlic & oregano
  • 2 Tablespoons EVOO
  • 1 large Onion, diced
  • 12 large Garlic cloves, minced the more the better
  • 1 lb. Italian Hot Sausage links about 5 links
  • 1 lb. Italian Sweet Sausage links about 5 links
  • 4 Country Ribs
  • ½ tsp Dried Oregano
  • 4-5 Fresh Basil Leaves
  • 36 Meatballs see The Best Napoletana Meatballs recipe
  • 1 loaf Italian Bread warmed
  • Pecorino Romano Cheese optional
  • Whole Milk Ricotta optional
  • Fresh Basil Leaves chopped or ribbons for garnish, optional

Instructions

  • Add a drizzle of EVOO to 8 qt stock pot and brown all sausages & ribs (it may take 2 batches to complete).
  • Once browned, remove meat and place in a deep bowl. Set aside.
  • Add 2 Tablespoons EVOO to the already hot remaining oil & fond in the stockpot (fond is all the wonderful browned pieces of meat that stick to the bottom of the pot). Once the EVOO is hot enough, add diced onion & saute on medium-low heat until they start to carmelize.
  • Add the minced garlic, fresh basil leaves, 1/2 tsp dried oregano, and stir. Saute until fragrant, about 1 minute.
  • Add the 2 cans of Hunt's tomato paste. Mix well and cook for about 1 minute. Add the San Marzano Whole Tomatoes. Break up the tomatoes with a fork. The tomatoes will cook down after 4 hours. Add the bottle of Mutti tomato puree then combine well.
  • Add the sausages and country ribs to the sauce and stir well. Continue cooking sauce on a low simmer for 3-4 hours until ribs and sausages are very tender or start to fall apart.
  • Prepare the meatball mixture (The Best Napoletana Meatballs recipe). Shape mixture into 1 ½-inch round meatballs (or whatever size you prefer). In a large frying pan pour in enough canola oil to a depth of 1/2-inch. Heat the oil until hot. Add the meatballs and brown on both sides on medium heat. Remove and place in a bowl until 20 minutes before the sauce is done. Don't worry if there are too many meatballs for one dinner. They can be cooked and frozen for another meal or make some delicious meatball parm heroes the next day.
  • 20 minutes before the sauce is done, add the meatballs and stir gently. Continue on a low simmer for 20 minutes.
  • Once you add the meatballs to the sauce, bring a large pot of water to a boil, add a good amount of salt to the boiling water, then add the pasta and cook according to package directions.
  • In the meantime, remove all the meat from the saucepot once the meatballs have simmered for 20 minutes in the sauce. Place in a large bowl or platter. After cooking the sauce for 4 hours (or more) the whole tomatoes break down however you can use an immersion blender to smooth it out if you don't like tiny pieces of tomato in your sauce.
  • Drain the pasta and pour a ladle or two of the sauce on top. Place pasta in a large, deep bowl. Portion out the pasta on individual plates with a meatball, sausage, or piece of rib meat (or all three!)
  • In our family, we top each plate with a dollop of whole milk ricotta, grated Pecorino Romano cheese, and some chopped fresh basil leaves.  Serve with warmed crusty sesame seed Italian bread & butter.

Notes

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style

Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style

  • Servings: 6
  • Difficulty: Easy

Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!

Ingredients

  • 4 boneless chicken thighs, skinless
  • 8 chicken tenders
  • 2-4 Tablespoons EVOO
  • salt & pepper (season chicken)
  • garlic powder (season chicken)
  • 12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
  • 6 Tablespoons butter
  • 4 cloves garlic, minced
  • 1½ Tablespoons flour (we used Gluten-free)
  • 3/4 cups chicken broth
  • 1¼ cups half & half
  • 3/4 cups grated Parmigiano-Reggiano
  • 1/4 cup grated Pecorino Romano
  • 1/2 tsp dried tarragon
  • 10-20 ounces fresh baby spinach (use a minimum of 10-oz)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Reserve 1 cup cooked pasta water

      Directions

    1. If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
    2.  Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
    3. In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside.  Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
    4. Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
    5. Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
    6. Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
    7. Add chicken broth,  half & half, & both grated cheeses. Stir well.
    8. Add the baby spinach and cook until wilted & sauce thickens.
    9. Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
    10. Remove chicken to a platter.  Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
    11. Serve or over your favorite pasta with a side salad.  Buon Appetito!

    Note: Chicken cutlets may be used in place of tenders & thighs.

     

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