Baked Cod With Orange Caper And Olive Sauce Food

BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE

Baked Cod with Orange, Caper and Olive Sauce image

Categories Citrus Fish Olive Bake Low Fat Orange Cod Spring Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 orange
1/2 cup finely chopped seeded plum tomato
1/4 cup fresh orange juice
3 tablespoons minced red onion
1 1/2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 tablespoon minced pitted Kalamata olives or other brine-cured black olives
1 tablespoon chopped drained capers
1 teaspoon chopped fresh rosemary
Nonstick vegetable oil spray
4 6-ounce cod fillet pieces

Steps:

Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.

LEMON-CAPER BAKED COD

Lemon-Caper Baked Cod image

Vacation on a plate is the only way to describe this buttery and flaky Lemon-Caper Baked Cod. -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup butter, cubed
2 tablespoons lemon juice
1/4 teaspoon garlic pepper blend
1/4 teaspoon grated lemon zest
2 tablespoons capers, drained
4 cod or haddock fillets (6 ounces each)
1/2 teaspoon seafood seasoning
1 tablespoon crumbled feta cheese

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.

Nutrition Facts : Calories 256 calories, Fat 13g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 441mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

BAKED COD IN ORANGE SAUCE

Baked Cod in Orange Sauce image

Simple, fast, tasty and healthy. My kind of recipe. Any firm white fish fillet can be substituted in place of cod.

Provided by dale7793

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 (6 ounce) cod fish fillets
1/2 cup fresh orange juice
1/2 tablespoon dried thyme or 1 teaspoon fresh thyme, chopped
1/2 tablespoon orange zest

Steps:

Preheat oven to 375 degrees F.
Arrange cod fillets in a shallow baking dish.
Combine remaining ingredients in a small bowl.
Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
Spoon orange sauce over fish and serve with vegetables and rice.

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

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.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

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