Oven-Baked Cod with Spicy Paprika Salad

THIS RECIPE IS COPIED FROM Norway’s Seafood Council which has an outstanding amount of fish recipes.

Cod with Asian flavors goes well together. Here are the accessories that give taste and color.

Ovnsbakt torsk med paprika


1,8 lb  (800g) Cod filets with skin
2 tbsp salt
2 tbsp butter

Paprikasalat: ( Bellpepper salat )

1 pc  paprika  ( bell pepper ), yellow
1 pc  paprika  ( bell pepper ), red
1 pc  paprika  ( bell pepper ), green
2 pcs  chili, red
1 stem  lemongras
4 tbsp  lime juice
2 tbsp  brown sugger
2 tsp  Soy Sauce

How to do

1.    Preheat oven to 392°F  (200°C.)

2.   Sprinkle salt over the cod and leave it for 10 minutes.

3.   Rinse off the salt in cold water, dry the fish lightly with a paper towel, and cut it into nice serving pieces.

4.   Add the cod pieces with skin side down on a baking tray covered with baking paper.

5.  Spread butter over the pieces and fry in the middle of the oven until it is well done, 6-8 minutes.



1.  Increase oven to 437°F  (225°C.)

2.  Cut paprika in two half and place them skin side down on a baking tray covered with baking paper.

3.  Bake peppers in the oven until the skin bubbles and get brown spots.

4.  Take them out, cool and peel off the skin and cut the pepper meat into rough strips.

5.  Clean chili for seeds and partitions, and finaly chopped.

6.  Cut lemon grass in fine strips and squeeze the juice of lime.

7.  Mix the chilli, lemon grass, lime juice and sugar and stir the sugar into solution.

8.  Stir in the sauce and pour it over the pepper strips.

9. Serve oven baked cod with pepper salad.

Conversion table from degree celsius to degree fahrenheit

This is a simple conversion table designed to help you when / if needed.
There are many recipes that operate only with their country’s measurement units, which I think is a little sad. Almost all countries currently have foreigners living in their country, so why not try and help them a little with our recipes.
Here in “theamateurhomechef” we`ll try and convert all our recipes from metric to US and vice versa when needed. A new thermometer from eBay?
Hope this will be useful and good luck.


Temperature °C Converted to °F
Celsius Fahrenheit Celsius Fahrenheit
0°C 32°F 145°C 293°F
5°C 41°F 150°C 302°F
10°C 50°F 155°C 311°F
15°C 59° 160°C 320°F
20°C 68°F 165°C 329°F
25°C 77° 170°C 338°F
30°C 86°F 175°C 347°F
35° 95°F 177°C 350°F
37,77°C 100°F 180°C 356°F
40,55°C 105°F 185°C 365°F
45°C 113°F 190°C 374°F
50°C 122°F 195°C 383°F
55°C 131°F 200°C 392°F
60°C 140°F 205°C 401°F
65°C 149°F 210°C 410°F
68°C 154°F 215°C 419°F
70°C 158°F 218°C 425°F
72°C 161,6°F 220°C 428°F
74°C 165°F 225°C 437°F
75°C 167°F 230°C 446°F
80°C 176°F 235°C 455°F
85°C 185°F 240°C 464°F
90°C 194°F 245°C 473°F
95°C 203°F 250°C 482°F
100°C 212°F 255°C 491°F
105°C 221°F 260°C 500°F
110°C 230°F 265°C 509°F
115°C 239°F 270°C 518°F
120°C 248°F 275°C 527°F
125°C 257°F 280°C 536°F
130°C 266°F 285°C 545°F
135°C 275°F 290°C 554°F
140°C 284°F 295°C 563°F
300°C 572°F

Tarragon Chicken Afritada with Red Wine and Pineapple

Afritada is a typical Filipino dish normally made of chicken, but you can also use meat or pork.
It is a delicious dish and easy to make.
In this recipe, I have used tarragon (to be honest I`m a fan of tarragon) and a little red wine.
Tarragon can be ruled out if you do not like tarragon.

Prep Time: 30 mins Cook Time: 30 mins Total Time: 60 mins

Serve: 3-4 Persons


  • 500 g ( 1,1 lb ) chicken breasts filletIngredients Afritada
  • 3-4 small potatoes, peeled and cubed
  • 1 carrot, chopped
  • 1 bell pepper, sliced into strips
  • 6 cloves garlic, chopped
  • 1 yellow onion, chopped
  • 200 g ( 7 oz ) canned tomato puree
  • 225 g ( 8 oz ) canned pineapple chunks, reserve syrup, drained
  • 2 tablespoons soy sauce
  • 3 dried bay leaves
  • 1 cup canned green peas
  • 1 tablespoon fine chilli sauce
  • 4 tablespoons red wine
  • salt and pepper, to taste
  • 5 tablespoons tarragon (Estragon)
  • 6 tablespoons cooking oil, divided

How to do:
Cut chicken breasts fillet into small cubes ( 1×1 inch ) and mix with tarragon. Leave for an hour.
Use a big pan and medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute.
Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute.
Remove all vegetables from pan and drain on paper towels.
Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes.
Then add chicken and brown it slightly.
Add the tomato puree, pineapple syrup, soy sauce, and bay leaves.
Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
Add potatoes, bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked.
Add the green peas, red wine and season with salt and pepper and cook for 2 minutes more.

Serve hot with rice topped with parsley.           Afritada and red wine

Enjoy your dinner! 🙂



Chicken wok with coconut milk and vegetables

A wok straight full of good taste!

Season: All year       Persons: 4        Difficulty: Easy

The recipe is not low fat.

3 PCs paprika in different colours
1PC squash
½PC broccoli
2 PCs spring onion
2 stems lemon grass
3 tablespoons oil
2 teaspoons curry paste
1,3 lb chicken fillet
1 1/2 Cup coconut milk
1 lime
Maizena flour to level with.


Cut the peppers into smaller pieces. Split the squash along and cut the core into the middle using a spoon. Cut squash and broccoli into oblong pieces and spring onions in thin strips. Chop lemongrass and chop the chicken into smaller pieces.

Pour oil into a wok or a deep pan. Add the curry paste and fry the chicken in this. When the chicken is cooked on all sides, add the peppers, squash, broccoli, onion and lemongrass.

Leave the vegetables for a few minutes before coconut milk and squeezed lime juice are added to the dish. Turn the plate down on medium heat and allow to dry for a few minutes. If you want a slightly thicker sauce you can have some Maizena flour as well.

Serve the finished food with rice, noodles or pasta, and maybe some sweet chilli sauce!

Chicken Thighs in a Crock Pot of White Wine

Super simple and tasty chicken thighs boiled in white wine. The chicken is soaked in the white wine, and the cherry tomatoes and thyme give a wonderful taste. Serve with good bread, or rice and a salad.

Season: All year       Serving: 2       Difficulty: Easy

The recipe is not low fat

1 tablespoon butter
1 tablespoon oil
2 pcs chicken thighs
2 cloves of garlic
1 pc shallot
15 pcs cherry tomatoes
3 stems thyme
1 ½ dl white wine


Put the chicken thighs in a pot of butter and oil, fry for approx. 3 minutes on each side at medium heat until brown.

Finely chopped garlic and shallot onion. Put them in the pan and fry briefly with the chicken.

Cut the cherry tomatoes in two. Add the cherry tomatoes, thyme and white wine to the pan with the chicken.

Boil under lid over low heat for approx. 1 hour.

Serve with rice, salad or bread.