Baked Cod With Olive Tapenade Tomatoes Food

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE

Steps:

• Preheat oven to 450F. Coat a baking sheet with cooking spray.
• Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
• Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 112 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

BAKED COD WITH OLIVE TAPENADE & TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil. If using foil, lightly coat it with cooking spray.
• Place the cod fillets on the prepared baking sheet, and season with salt and pepper.
• Spread the olive tapenade on the cod fillets. Top with tomato slices, then sprinkle with the panko breadcrumbs.
• Bake until the cod is just cooked through, 9 to 10 minutes (see tip in post). Divide into 4 even pieces. Garnish with parsley. Serve.

BAKED COD WITH OLIVES

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
• Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
• Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

BAKED COD WITH TOMATO-OLIVE TAPENADE

Steps:

• Heat oven to 450 degrees.
• Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.

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.

BAKED COD WITH TOMATO AND GREEN ONION

Steps:

• Preheat Oven to 400 deg F (I used a toaster oven).
• Coat 2 quart shallow glass baking dish with 2 TBSP Olive Oil.
• Place Cod fillet in center of dish.
• brush remaining 1 TBSP Olive Oil over top of fillet.
• Place tomato slices around Cod fillet.
• Sprinkle green onion over tomato slices.
• Grind Sea Salt over top of Cod fillet to taste.
• Sprinkle Paprika over top of Cod fillet.
• Sprinkle Pepper over Cod fillet and tomato slices.
• Sprinkle Garlic Powder only over tomato slices.
• Pour Lemon Juice over tomato slices.
• Bake in 400 deg F oven for 20 minutes or until fish flakes easily.
• Plate up and place tomato/green onion over top of fish.
• Goes great with Quinoa and a colorful vegetable.

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.