BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
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 SHAKSHUKA
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
MEDITERRANEAN BAKED COD RECIPE
This Mediterranean baked cod recipe is full of fresh flavors and nutrition - perfect for an easy, one-pan dinner.
Provided by Christina Musgrave,Tasting Table Staff
Categories entree, main course, one pan dish, dinner, lunch
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F. Pour 1 tablespoon of olive oil in a large rectangular baking dish.
- Add 4 cod fillets to the baking dish. Top with 1 tablespoon of lemon juice.
- Add ¼ cup green olives, ½ a sliced red onion, and 1 package halved cherry tomatoes to the baking dish around the cod.
- Sprinkle 1 teaspoon of dried basil, 1 teaspoon of dried dill, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper over the fish and vegetables.
- Bake for 10 minutes, or until the cod reaches an internal temperature of 145 F.
- Serve with extra lemon wedges.
Nutrition Facts : Calories 260 calories, Carbohydrate 7 g carbohydrates, Cholesterol 99 mg cholesterol, Fat 6 g fat, Fiber 2 g fiber, Protein 43 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 539 mg, Sugar 4 g, TransFat 0 g
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 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 WITH OLIVES & CRISPY PANCETTA
With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
OLIVE OIL POACHED COD WITH TOMATO SAUCE, PINE NUTS AND HERBS
This is definitely the most Christmas-looking dish I've ever made! When arranged on a platter, it just looks so beautiful and inviting - with all the vibrant colors of the tomatoes, olives, crispy caramelized shallots and fresh herb topping.
Provided by Antonia Lofaso
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
- For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
- For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
- Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
- For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
- Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.
EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS
A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!
Provided by Marilena Leavitt
Categories Seafood Main
Time 14m
Yield 2
Number Of Ingredients 8
Steps:
- Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
- In a small bowl, combine the garlic, olives, and capers.
- Zest the lemon and cut it into thin slices
- Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
- Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.
FISH WITH SIZZLING OLIVE BUTTER
Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
- Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
- Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
- Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.
BRAISED CHICKEN WITH OLIVES AND CITRUS
In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.
Provided by Einat Admony
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.
- Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.
- Sprinkle with the cilantro leaves (if using) and serve over couscous.
More about "baked cod with olives and limes food"
BAKED COD {WITH TOMATO AND LEMON!} – …
From wellplated.com
ROASTED COD WITH OLIVES, CAPERS, AND LEMON - THE …
From thedefineddish.com
MEDITERRANEAN BAKED WHITE FISH (EASY
From themediterraneandish.com
CHILI LIME BAKED COD - THE ROASTED ROOT
From theroastedroot.net
MEDITERRANEAN BAKED COD — TRAVELS THROUGH MY KITCHEN
From travelsthroughmykitchen.com
EASY COD BAKE WITH CORIANDER AND LIME - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BAKED COD WITH OLIVES AND LIMES RECIPE - COOKING CHANNEL
26 BEST COD FISH RECIPES TO MAKE TONIGHT | GWINNETT DAILY POST …
From gwinnettdailypost.com
BAKED COD | THE MODERN PROPER
From themodernproper.com
BAKED COD WITH TOMATOES, OLIVES AND CAPERS RECIPE
From realsimple.com
BAKED COD WITH OLIVES AND LIMES – RECIPES NETWORK
From recipenet.org
WHAT DO YOU CALL A MIXTURE OF KOOL-AID AND SALT COD? MY COLUMN.
From theday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love