Baked Cod With Capers Food

LEMON-CAPER BAKED COD

Steps:

• In a small microwave-safe bowl, combine the butter, lemon juice, garlic pepper and lemon zest. Microwave, uncovered, on high for 45-60 seconds or until butter is melted. Stir in capers., Place cod in an ungreased 13x9-in. baking dish; sprinkle with seafood seasoning. Spoon butter mixture over fillets. Sprinkle with cheese. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

BAKED COD WITH CAPERS RECIPE

Steps:

• Preheat the oven to 180°C/160°C Fan/Gas 4. Place the cod in individual baking dishes and drizzle with the olive oil and lemon juice. Season with salt and freshly ground pepper, top with the capers and spring onions and bake for 10-12 mins.
• Add the cherry tomatoes and bake for a further 5 mins until the tomatoes are just softened and the fish flakes easily. Serve hot with wedges of lemon.

BAKED COD WITH TOMATOES & CAPERS

Steps:

• Preheat oven to 400°F. Toss cod with lemon juice and 1 teaspoon of olive oil. Place in the refrigerator.
• Toss tomatoes with remaining tablespoon of olive oil, garlic, basil, capers, and salt & pepper to taste. Place in a 9x13 pan and roast 10 minutes.
• Remove cod from the fridge and nestle in the pan with the tomatoes. Drizzle melted butter over cod.
• Bake for 11-14 minutes or just until opaque and the fish flakes easily. Do not overcook.
• Remove from the oven and sprinkle with parsley and basil before serving.

COD WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
• Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
• Sprinkle the remaining parsley over the fish and serve.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.