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.
MEDITERRANEAN BAKED COD
Made in one dish with tomatoes, olives and onions, this Mediterranean Baked Cod is an easy and healthy weeknight dinner!
Provided by Nora from Savory Nothings
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319 kcal, Carbohydrate 8 g, Protein 32 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 338 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
BAKED COD WITH OLIVES AND LIMES
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
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 LEMON AND OLIVE OIL
Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES
The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
- Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
- Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.
More about "baked cod with olives food"
ROASTED COD WITH CAPERS, OLIVES & TOMATOES - SOBEYS INC.
From sobeys.com
3.1/5 (7)Total Time 30 minsServings 4Calories 140 per serving
- Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside.
- Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
BAKED COD WITH KALAMATA OLIVES | GIANT FOOD
From recipecenter.giantfood.com
BAKED COD WITH TOMATOES, OLIVES AND CAPERS RECIPE
From realsimple.com
4.5/5 (56)Total Time 1 hr 5 minsAuthor Dawn Perry
- Preheat oven to 425°F. Combine tomatoes, olives, onion, wine, oil, capers, crushed red pepper, 1 teaspoon salt, and several grinds of black pepper in a 3-quart baking dish; stir to combine. Roast until tomatoes have softened and mixture has thickened slightly, 35 to 40 minutes. Recipe can be made up to this point 1 day ahead.
- When ready to serve, heat oven to 425°F. Season fish with remaining ½ teaspoon salt and several grinds of black pepper. Nestle fish in tomato mixture and place in oven. Roast until fish is just cooked through, 10 to 15 minutes. Top with parsley.
LIGHT AND EASY BAKED COD WITH OLIVE OIL RECIPE - RECIPES.NET
From recipes.net
GARLIC HERB BAKED COD - DOWNSHIFTOLOGY
From downshiftology.com
BAKED COD WITH KALAMATA OLIVES | SAVORY
From savoryonline.com
15 MINUTE SPANISH BAKED COD RECIPE - 31 DAILY
From 31daily.com
BAKED COD WITH SUN-DRIED TOMATOES AND OLIVES - MEDITERRANEAN …
From mediterraneanliving.com
BEST BAKED COD FISH RECIPE WITH HOW TO INSTRUCTIONS! - THE RECIPE …
From therecipecritic.com
HOW TO MAKE BAKED COD WITH TOMATOES, OLIVES, AND CAPERS
From dailymotion.com
BAKED PANKO CRUSTED COD FISH | LITTLE BIT RECIPES
From littlebitrecipes.com
ROASTED COD LOINS WITH OLIVES RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
BAKED ALASKAN WILD COD WITH BROCCOLI, PEPPERS AND OLIVES
From convectionkitchen.com
BAKED COD - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
HOW TO MAKE BAKED COD WITH TOMATOES, OLIVES, AND CAPERS
From msn.com
BAKED COD RECIPE WITH LEMON AND GARLIC - THE MEDITERRANEAN DISH
From themediterraneandish.com
25 HIGH-PROTEIN VEGETARIAN PASTA RECIPES | EATINGWELL
From eatingwell.com
OVEN-ROASTED COD WITH TAPENADE | DOROTHY LANE MARKET
From dorothylane.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