Baked Cod With Olives Food

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.

BEST BAKED COD

Steps:

• Preheat your oven to 400F/200C. Place the cod in a baking dish.
• In a small bowl, mix together the butter, olive oil, minced garlic, parsley, paprika, salt, and pepper.
• Spread the compound butter mixture on top of each filet.
• Lay the lemon slices both on top and under the cod filets.
• Bake in the oven for 13-15 minutes, or until the cod is opaque and flakes easily with a fork. Before serving, spoon the juices from the baking dish over the cod.

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

Steps:

• Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
• Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
• Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.
• Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.
• Step 3 -Stir in the olives and capers.
• Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.
• Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately.

BAKED COD WITH OLIVES AND LIMES

Steps:

• Preheat the oven to 475 degrees F.
• Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
• Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.

MEDITERRANEAN BAKED COD

Steps:

• Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
• Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
• Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
• Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

BAKED COD WITH LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°F.
• Arrange fillets in a 13 x 9 baking dish.
• Drizzle w/ lemon juice and olive oil, then sprinkle w/ remaining ingredients.
• Bake until flesh is completely opaque but still juicy, about 15 to 20 minutes.

STUFFED-OLIVE COD

Steps:

• Place fillets in a large nonstick skillet coated with cooking spray. Sprinkle with oregano and salt; top with lemon and shallot., Scatter olives around fish; add water and olive juice. Bring to a boil. Reduce heat to low; gently cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork.

BAKED COD WITH LEMON AND OLIVE OIL

Steps:

• Heat oven to 400° F.
• Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.

BAKED COD WITH OLIVES

Steps:

• Preheat oven to 400 degrees F
• Place the cod in a rimmed baking dish
• Add the olives, lemon zest, lemon juice, and capers
• Add the vegetable broth or water
• Drizzle the olive oil over top of hte fish and add red pepper flakes
• Place in the oven and bake for 20 minutes, until fish is easily flaked with a fork in the center or a thermometer reads 145 degrees F

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.

COD WITH OLIVES & CRISPY PANCETTA

Steps:

• Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

BAKED COD WITH PANKO

Steps:

• Prepare the cod fillets. Preheat oven to 350 F. Cut cod fillets into 2" pieces. Coat the bottom of a 9x13 baking dish with 2 Tbsp extra virgin olive oil. Place the cod on top (it's okay if it overlaps), then season with 1 ½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
• Make the breadcrumb topping. In a large mixing bowl, combine ½ cup panko, ½ cup Ritz cracker crumbs, 3 Tbsp chopped parsley, 2 Tbsp grated Parmesan, chopped garlic, and lemon zest. Stir with a fork to combine, then drizzle on 2 Tbsp melted butter. Mix until well incorporated.
• Bake the cod. Sprinkle the breadcrumb mixture evenly on top of the cod pieces. Drizzle with remaining 2 Tbsp extra virgin olive oil, then bake for 12-15 minutes (if fish was in a single layer) or 15-18 minutes (if fish was overlapping a bit). Cod is fully cooked when an internal temperature of 145 F has been reached.
• Garnish, then serve. Serve baked cod with additional parsley, if desired, and lemon wedges.