Baked Cod In Tomato Sauce Food

BAKED KING FISH/ COD IN TOMATO SAUCE

Steps:

• Wash and dry the fish slices.
• Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
• Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown.
• Then add the 2 tsps of cumin and the green chilli.
• Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
• Boil and then simmer covered for 15 mins on low.
• Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
• Put the fish in a baking dish.
• Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.

BAKED COD IN TOMATO SAUCE RECIPE

Steps:

• Wash the fillets under running water
• Use some paper towels to tap the fillets and absorb the excess water
• Season with salt, pepper, paprika, and granulated garlic
• Heat the olive oil in an oven-proof pan/skillet
• Mince garlic and sautee it for up to 1 minute
• Add the canned tomato sauce and simmer for 5 minutes
• Finely chop one handful of parsley and cilantro and add to the sauce
• Mix and simmer for another 5 minutes
• Add the seasoned cod fillets into the sauce
• Sprinkle the sliced green olives on top
• Insert into the preheated oven at 350F
• Bake for 20 minutes at 350F
• Take out of the oven and serve with pleasure

BAKED COD WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
• Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
• Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
• In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

COD & TOMATO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.

COD IN TOMATOES WITH WINE

Steps:

• Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
• Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
• Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

SALT COD IN TOMATO SAUCE

Steps:

• Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
• Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

POACHED COD IN TOMATO SAUCE

Steps:

• Heat oil in large skillet.
• Add the onion and garlic. Cook till soft.
• Add the crushed tomatoes and capers and simmer for 10 minutes or so.
• Add the cod and simmer till flaky.
• Add the basil and serve.

SALT COD IN TOMATO SAUCE

Steps:

• Drain the salt cod and pick out any stray bones or pieces of skin, then cut it into chunks. Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies broken up. Raise the heat to medium high and add the tomatoes along with a little salt and some pepper. Cook for a few minutes, stirring occasionally, until the mixture gets saucy, about 15 minutes.
• Add the capers, olives, pepper flakes, and cod. Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish and serve.
• Fried Salt Cod in Tomato Sauce
• More work, but better: After poaching the salt cod, cut it into chunks. Drain well on paper towels, then dredge in flour and fry on both sides in at least 1/4 inch of hot olive oil. Add to the tomato sauce as directed.