Baked Cod With Spinach Feta And Tomatoes Food

BAKED COD WITH SPINACH, FETA AND TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Spray a foil-lined sheet tray with non-stick cooking spray.
• Check the cod for pin bones by running your fingers over the top one way then the other. If you find any, remove with tweezers.
• Place the cod face up in the prepared pan. The bottom of the fish is where the skin was attached and is darker than the white top. Sprinkle on the salt and pepper.
• In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and once hot, add the shallots and cook for three minutes until soft and lightly browned.
• Add the garlic and tomatoes along with the thyme, oregano and nutmeg and cook for three more minutes.
• Add the spinach and cook until the spinach is wilted, about two more minutes.
• Spread the vegetable mixture over the fish and top with the crumbled feta cheese and bake uncovered until the fish is cooked and begins to flake, about 20 minutes.
• Place under the broiler for two minutes to slightly brown the top of the feta. This gives it a nice crunchy and chewy texture.
• Remove and serve with a little olive oil drizzled over each serving along with a lemon wedge on the side.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

SPICY COD WITH TOMATOES AND SPINACH

Steps:

• Heat the olive oil in a large pan over medium high heat.
• Add the onions, shallots, and garlic.
• Cook until the onion is translucent.
• Add all the tomatoes, the tomato paste, and the cumin.
• Stir and let it simmer 3-5 minutes or until it starts to thicken slightly.
• Add the spinach and stir until it is combined.
• Let it cook 2-3 minutes.
• Meanwhile chop the cod into small even pieces.
• Add it to the tomato sauce, stirring to make sure it is all covered with sauce.
• Let it simmer 5-8 minutes or until the fish is opaque and flakes easily with a fork.

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.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

BAKED COD WITH FETA AND TOMATOES

Steps:

• Preheat oven to 400°.
• Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture.
• Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.
• Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.