Thank you for the … Thank you for the recipe. I tried it. Skipped the anchovies and added Italian mushrooms and baked it in a glass pan, because I’m leery of aluminum. Yummy! Thank you. Merci.
don’t eat cod!!!
it … don’t eat cod!!!
it is really seriously getting fished out from the seas. try hoki, or any white fish (the only difference is that cod taste a bit less)
Well I did notice … Well I did notice that the Temperature was set at 400F and it cooked for 30 min.. But what I am afraid of is the Lemon(acid) coming into contact with the Tin Foil. Personally I would probably put it under ther fish. But your video gave me another way to cook my fish.
PLEASE DONT READ … PLEASE DONT READ THIS. YOU WILL GET KISSED ON THE NEAREST POSSIBLE FRIDAY BY THE LOVE OF YOUR LIFE. TOMORROW WILL BE THE BEST DAY OF YOUR LIFE. HOWEVER IF YOU DONT POST THIS COMMENT TO AT LEAST 3 VIDEOS YOU WILL DIE WITHIN 2 DAYS. NOW UV STARTED READIN DIS DUNT STOP THIS IS SO SCARY. xSEND THIS OVER TO 5 VIDEOS IN 143 MINUTES WHEN UR DONE PRESS F6 AND UR CRUSHES NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS. THIS IS SO SCARY CAUSE IT ACTUALLY WORKS
Artriry – If I’m … Artriry – If I’m ever in Canada you better believe I’ll give you guys a call…I can’t believe it…my QuickBites are feeding an entire fire Department?! I’m so flattered:)
Dani your the best. … Dani your the best. Like most of your dishes we have to mulitiply your ingrediants for 12-20 people but never once have we had a dinner you’ve made go bad.
If your ever in Atlantic Canada give us a ring and we’d be happy to host one of your video blogs here in the Fire House.
From your fans at Halifax Fire Department. Happy Independance Day (a little late) and keep the good ideas coming…We’re always hungry
don’t worry about … don’t worry about the acid. the aluminium forms an oxide layer which is non-reactive and therefore it doesn’t react with the acid or make it unsafe to cook with/eat the food.
I’ve made fish “in … I’ve made fish “in a bag” before ie. in a pouch (I copied Jamie Oliver)-but the quality of fish is important. My husband and I once caught fish that we paid for at a trout farm and it tasted terrible. I love salmon cutlets. That cod looks wonderful. For some reason we have lots of orange colored smoked cod locally, but not so much fresh. I guess you can substitute with all kinds of fish. This quickbite looks very yum indeed, thanks Dani!
Matandmatt – I … Matandmatt – I don’t grow my own foods and I often use local ingredients, but not always. As far as the shopping goes…you gotta stock your cabinets w/ all the essentials in order to cut back on the shopping, but as far as the fresh ingredients go…well, sorry but you gotta shop! I hope you get to try some of the recipes!!
A fasinating … A fasinating quick-bite. My only point is that, for a quick bite, most of your recipes do involve a lot of shopping. They all looks fresh and delicious though. Do you use local ingredients? Do you grow any of your own foods?
Quick & Simple!!
Comment(s) For This Post
There are 24 comment(s)
Mar 12, 2009 - 11:06 pm
Its preheated to 400
Its preheated to 400
Mar 12, 2009 - 11:06 pm
Thank you for the …
Thank you for the recipe. I tried it. Skipped the anchovies and added Italian mushrooms and baked it in a glass pan, because I’m leery of aluminum. Yummy! Thank you. Merci.
Mar 12, 2009 - 11:06 pm
temp?
temp?
Mar 12, 2009 - 11:06 pm
mmmm…looks so …
mmmm…looks so yummy.the meal looks pretty tasty too!
Mar 12, 2009 - 11:06 pm
Nice recipe… i …
Nice recipe… i suck at deep frying, so fish & chips won’t work…lol
Also, for a 32 year old Dani is reeaaally hot… considering I`m only 25, I can only imagine what someone her age thinks
Mar 12, 2009 - 11:06 pm
I LOVE YOUR RECIPES!
I LOVE YOUR RECIPES!
Mar 12, 2009 - 11:06 pm
30 temp
30 temp
Mar 12, 2009 - 11:06 pm
don’t eat cod!!!
it …
don’t eat cod!!!
it is really seriously getting fished out from the seas. try hoki, or any white fish (the only difference is that cod taste a bit less)
Mar 12, 2009 - 11:06 pm
Well I did notice …
Well I did notice that the Temperature was set at 400F and it cooked for 30 min.. But what I am afraid of is the Lemon(acid) coming into contact with the Tin Foil. Personally I would probably put it under ther fish. But your video gave me another way to cook my fish.
Mar 12, 2009 - 11:06 pm
Thanx for your good …
Thanx for your good information!!
Mar 12, 2009 - 11:06 pm
What temperature? …
What temperature? 400? 450?
Mar 12, 2009 - 11:06 pm
Did I miss …
Did I miss something, or did you not tell us what *temperature* you steam the packets?
Mar 12, 2009 - 11:06 pm
thanks very much, …
thanks very much, it’s really help
Mar 12, 2009 - 11:06 pm
PLEASE DONT READ …
PLEASE DONT READ THIS. YOU WILL GET KISSED ON THE NEAREST POSSIBLE FRIDAY BY THE LOVE OF YOUR LIFE. TOMORROW WILL BE THE BEST DAY OF YOUR LIFE. HOWEVER IF YOU DONT POST THIS COMMENT TO AT LEAST 3 VIDEOS YOU WILL DIE WITHIN 2 DAYS. NOW UV STARTED READIN DIS DUNT STOP THIS IS SO SCARY. xSEND THIS OVER TO 5 VIDEOS IN 143 MINUTES WHEN UR DONE PRESS F6 AND UR CRUSHES NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS. THIS IS SO SCARY CAUSE IT ACTUALLY WORKS
Mar 12, 2009 - 11:06 pm
Thank you very much …
Thank you very much ; everything is quick, easy and delicious. A fan from Holland living in France
Mar 12, 2009 - 11:06 pm
Artriry – If I’m …
Artriry – If I’m ever in Canada you better believe I’ll give you guys a call…I can’t believe it…my QuickBites are feeding an entire fire Department?! I’m so flattered:)
Mar 12, 2009 - 11:06 pm
Dani your the best. …
Dani your the best. Like most of your dishes we have to mulitiply your ingrediants for 12-20 people but never once have we had a dinner you’ve made go bad.
If your ever in Atlantic Canada give us a ring and we’d be happy to host one of your video blogs here in the Fire House.
From your fans at Halifax Fire Department. Happy Independance Day (a little late) and keep the good ideas coming…We’re always hungry
Mar 12, 2009 - 11:06 pm
don’t worry about …
don’t worry about the acid. the aluminium forms an oxide layer which is non-reactive and therefore it doesn’t react with the acid or make it unsafe to cook with/eat the food.
Mar 12, 2009 - 11:06 pm
Alright Dani. …
Alright Dani. Thanks for replying. Now I gotta go dig out some paper for the ol’ shopping list.
Mar 12, 2009 - 11:06 pm
I’ve made fish “in …
I’ve made fish “in a bag” before ie. in a pouch (I copied Jamie Oliver)-but the quality of fish is important. My husband and I once caught fish that we paid for at a trout farm and it tasted terrible. I love salmon cutlets. That cod looks wonderful. For some reason we have lots of orange colored smoked cod locally, but not so much fresh. I guess you can substitute with all kinds of fish. This quickbite looks very yum indeed, thanks Dani!
Mar 12, 2009 - 11:06 pm
Matandmatt – I …
Matandmatt – I don’t grow my own foods and I often use local ingredients, but not always. As far as the shopping goes…you gotta stock your cabinets w/ all the essentials in order to cut back on the shopping, but as far as the fresh ingredients go…well, sorry but you gotta shop! I hope you get to try some of the recipes!!
Mar 12, 2009 - 11:06 pm
You know, …
You know, technically…you’re absolutely right…but what can I say, I’m not really technical, and this was delicious!
Mar 12, 2009 - 11:06 pm
A fasinating …
A fasinating quick-bite. My only point is that, for a quick bite, most of your recipes do involve a lot of shopping. They all looks fresh and delicious though. Do you use local ingredients? Do you grow any of your own foods?
Mar 12, 2009 - 11:06 pm
Shouldn’t you use …
Shouldn’t you use parchment paper because lemon and aluminum foil, the acid on the foil=ahhhhhhhhhh!!!!!!