Baked Cod Italian Style Food

ITALIAN STYLE COD

Steps:

• In a skillet, heat oil over medium heat. Saute onions and garlic oil until softened.
• Stir in tomatoes, olives, parsley, and chicken stock. Simmer for 5 minutes.
• Place cod in sauce. Sime for an additional 5 minutes until fish turns white and flakes easily or internal temperature reaches 145 degrees F.

BAKED COD, ITALIAN STYLE

Steps:

• Preheat oven to 350 F.
• If you are using Frozen cod defrost and drain all liquid from pouch.
• Marinade cod in zesty Italian dressing set aside for 30 minute.
• Combine all dry ingredients in bowl or ziplock bag.
• Place cod in bowl or ziplock bag to coat.
• Put cod in non greased baking dish
• Bake for 35 minute or until done.

ITALIAN COD TRAYBAKE {WITH PANCETTA}

Steps:

• Pre heat the oven to 200C.
• Put the potatoes and 1 tbsp of the oil onto a baking sheet. Cover the potatoes with the oil and bake for 15 minutes.
• Add the onions, peppers, garlic cloves with the herbs and salt and pepper and the extra 1tbsp of oil. Mix thoroughly and return to the oven for 15 minutes.
• Meanwhile, wrap the cod loin fillets in the pancetta.
• Remove the tray from the oven, add the tomatoes, olives and cod fillets wrapped in pancetta.
• When cooked, sprinkle with fresh basil and serve.

FISH FILLETS ITALIANO

Steps:

• In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
• Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
• Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

QUICK & EASY ITALIAN-STYLE COD FILLETS

Steps:

• Mix together the canned tomatoes and garlic.
• Spread 1/2 of the tomato/garlic mixture on the bottom of a large frying pan.
• Place the fish fillets on top of the tomatoes.
• Spread the remaining mixture over the fillets.
• Sprinkle with salt, pepper and Italian cheese.
• Bring to a boil, lower heat and simmer until fillets flake easily with a fork.
• Serve with rice or pasta.
• Enjoy!

ROASTED FISH ITALIAN STYLE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
• Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
• Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.

COD WITH ITALIAN CRUMB TOPPING

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
• Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
• Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.