Baked Cod With Tomato Olive Tapenade Food
ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE
The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.
Provided by EatingWell Test Kitchen
Categories Healthy Cod Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450F. Coat a baking sheet with cooking spray.
- Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 112 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 3.9 g, Cholesterol 44.6 mg, Fat 8 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.1 g, Sodium 588.3 mg, Sugar 1.4 g
BAKED COD WITH OLIVE TAPENADE & TOMATOES
15 minute meal! Baked cod with olive tapenade is one of the easiest, healthiest meals in my recipe arsenal. Plus, it's inexpensive to make. It's a win-win-win! 164 calories & 2 Weight Watchers SmartPoints
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 15m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment or foil. If using foil, lightly coat it with cooking spray.
- Place the cod fillets on the prepared baking sheet, and season with salt and pepper.
- Spread the olive tapenade on the cod fillets. Top with tomato slices, then sprinkle with the panko breadcrumbs.
- Bake until the cod is just cooked through, 9 to 10 minutes (see tip in post). Divide into 4 even pieces. Garnish with parsley. Serve.
Nutrition Facts : ServingSize 1 Piece, Calories 132 kcal, Carbohydrate 7 g, Protein 22 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 265 mg, Fiber 1 g, Sugar 2 g
BAKED COD WITH TOMATO-OLIVE TAPENADE
Make and share this Baked Cod With Tomato-Olive Tapenade recipe from Food.com.
Provided by June Langton
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 189.6, Carbohydrate 3.2, Fiber 1.1, Sugar 1.2, Protein 20.8
FISH WITH TOMATOES AND GREEN OLIVE TAPENADE
Steps:
- For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.
- For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.
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.
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.
COD WITH TOMATOES, OLIVES, AND CAPERS
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
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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