Cod And Veggies Casserole Food

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BAKED COD AND VEGGIES



Baked Cod and Veggies image

"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1 small onion, halved and sliced
1 tablespoon olive oil
1 small sweet red pepper, diced
1 cup sliced fresh mushrooms
1 garlic clove, minced
1/4 teaspoon ground allspice
Dash salt
Dash pepper
2 tablespoons sliced ripe olives, drained
2 tablespoons lemon juice, divided
3 teaspoons minced fresh parsley, divided
2 cod fillets (6 ounces each)

Steps:

  • In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE



Low-Carb Baked Seafood Casserole Recipe image

This Low-Carb Baked Seafood Casserole Recipe is a creamy baked main course with shrimp and cod. This delicious recipe can work for low-carb, keto, gluten-free, grain-free, Atkins, diabetic, or Banting diets

Provided by Annissa Slusher

Categories     Main Course

Time 50m

Number Of Ingredients 19

1 cup dry white wine
1 cup water
2 small bay leaves (whole)
1/2 teaspoon Old Bay Seasoning
12 ounces shrimp (thawed, peeled and deveined)
12 ounces cod (cut into 1" squares)
2 tablespoons butter
2 medium leeks (white part only, cleaned and cut into matchstick pieces)
2 stalks celery (diced)
sea salt
1 tablespoon butter
1/2 teaspoon xanthan gum
1 cup heavy whipping cream
1/4 teaspoon sea salt ((or to taste))
4 ounces parmesan cheese (shredded)
1/4 cup super fine almond flour
2 teaspoons Old Bay Seasoning
1 tablespoon butter
1 tablespoon fresh parsley (chopped (optional for garnish))

Steps:

  • Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching mixture to a simmer over medium high heat. Turn heat to low, and simmer, uncovered for about 3 minutes.
  • Add shrimp to the poaching mixture. Simmer shrimp until barely opaque, then remove to a bowl using a slotted spoon. Repeat for the cod. Reserve shrimp and cod for later.
  • Simmer the poaching mixture over medium high heat until reduced to about 1 cup of liquid. Remove from heat, strain, and reserve for later.
  • Meanwhile, melt two tablespoons butter in a large heavy saucepan or Dutch oven over medium-high heat. When butter stops foaming, add leeks and celery. Sprinkle lightly with sea salt. Cook leeks and celery, stirring occasionally, until edges begin to brown and vegetables are soft. Remove from heat.
  • Layer vegetables and seafood in a casserole dish. I used a handmade artisan dish, but any casserole that holds 7-8 cups should work. An 8" square baking dish should work as well.
  • Over medium heat, melt remaining tablespoon of butter in the same saucepan or Dutch oven used to cook the vegetables, without cleaning. Stir in the xanthan gum.
  • After xanthan gum is coated with butter, slowly stir in the reduced and strained poaching liquid. Bring liquid to a simmer, scraping up any browned bits in the pan.
  • When mixture has started to thicken, stir in the heavy whipping cream. Bring to a simmer and cook, stirring frequently, until mixture has a gravy-like texture. Taste and add salt (I used 1/4 teaspoon) if desired. Pour mixture over the seafood and vegetables in the casserole dish.
  • Place almond flour, parmesan cheese, 2 teaspoons Old Bay, and 1 tablespoon butter in a food processor. Pulse until completely blended. Sprinkle mixture on top of the casserole. Bake for about 20 minutes, or until top is crisp and brown.
  • If desired, sprinkle chopped parsley on to garnish before serving.

COD, POTATO, AND FENNEL CASSEROLE



Cod, Potato, and Fennel Casserole image

Categories     Fish     Potato     Vegetable     Bake     Quick & Easy     Casserole/Gratin     Cod     Fennel     Fall     Winter     Gourmet

Yield Make 6 servings

Number Of Ingredients 11

2 medium fennel bulbs (sometimes called anise; 1 1/2 lb total), stalks cut off and discarded, and fronds reserved for garnish if desired
1 1/2 lb large boiling potatoes
3 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons extra-virgin olive oil
2 lb skinless cod fillet (1 inch thick), cut into 6 portions
Garnish: chopped fennel fronds or fresh flat-leaf parsley
Accompaniment: lemon wedges
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a 3-quart shallow baking dish (2 inches deep)

Steps:

  • Preheat oven to 400°F.
  • Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
  • Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
  • Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
  • Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

FISH AND VEGETABLE CASSEROLE



Fish and Vegetable Casserole image

Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 large onion, cut lengthwise in half, then sliced crosswise, divided
1 large red pepper, cut into thin strips, divided
2 large tomatoes, seeded, chopped and divided
1/4 cup chopped fresh cilantro, divided
6 cod fillets (1-1/2 lb.)
1/4 tsp. paprika
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potatoes (about 3), peeled, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 350ºF.
  • Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
  • Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
  • Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

COUNTRY-STYLE POTATO AND TOMATO STEW WITH POACHED COD



Country-Style Potato and Tomato Stew with Poached Cod image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small garlic cloves, minced
2 cups canned whole tomatoes
1 cup fat free, sodium free chicken broth
1 1/2 pounds potatoes, peeled and cut into large chunks
Dash hot pepper flakes
1/2 teaspoon coarse grained salt
1 pound cod
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob

Steps:

  • Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes. Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined. Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
  • Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew. Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes. Serve immediately.
  • In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 213 calorie, Fat 4.5 grams, SaturatedFat 0.7 grams, Carbohydrate 20.3 grams, Fiber 2.5 grams, Protein 23 grams

TRADITIONAL NEWFOUNDLAND COD AU GRATIN



Traditional Newfoundland Cod au Gratin image

Cod au gratin is a traditional Newfoundland recipe with the star ingredient being, of course, cod! There's a lovely béchamel, or white sauce, covering the fish. Then it's topped with cheese and breadcrumbs and oven baked until bubbly and brown. So comforting and delicious!

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 1h25m

Number Of Ingredients 12

1.5 pounds cod fillets (boneless and skinless) (cut into bite-sized pieces (about 3 large fillets))
1.25 teaspoons salt (divided)
1.5 cups milk (use 2 cups if you want things more saucy)
1 tablespoon olive oil
1 yellow onion (peeled and minced)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon zest (reserve lemon for wedges (4) for later)
1 3/4 teaspoons dried dill (dill weed) (divided (use less if you want less of a dill taste))
2 cups shredded cheddar cheese
1 croissant (made into bread crumbs (or 1 cup bread crumbs))

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Place cod in a casserole dish (about 8-inch x 11-inch or something similar) and sprinkle with 1/4 teaspoon of salt. Set aside until you make the sauce. See "Notes" below if using cod fillets that have been previously frozen.
  • In a small saucepan on the stovetop, heat milk over low heat just to warm through (the milk will be used shortly for the sauce).
  • Meanwhile, in another saucepan on the stovetop, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook, stirring often, until softened, about 5 minutes.
  • To onion, add butter; melt. Add flour and stir to form a paste. Cook, stirring often, for about 3 to 5 minutes. Slowly add the warmed milk to this (1/2 cup at a time), whisking after each addition until thickened, about 3 to 4 minutes or so. Sauce mixture should coat the back of a spoon. Mixture will be thick.
  • To sauce mixture, add remaining 1 teaspoon of salt, black pepper, lemon zest and 1.5 teaspoons of dill (you can use less, if you prefer). Stir to combine. Pour sauce mixture over cod, coating all fish. Stir to ensure mixture is incorporated well.
  • Sprinkle cheese and croissant crumbs (or regular bread crumbs) on top of sauced fish mixture. Bake in preheated oven for 40 minutes until golden brown and bubbly.
  • Once done, sprinkle remaining 1/4 teaspoon of dried dill over top. Let cool for about 20 to 30 minutes before serving (don't skip this; it allows things to settle). Serve with lemon wedges (if desired). Enjoy!

Nutrition Facts : Calories 653 kcal, Carbohydrate 21 g, Protein 50 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 181 mg, Sodium 1279 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

COD AND BRUSSEL SPROUTS CASSEROLE



Cod and Brussel Sprouts Casserole image

The Cod and Brussel Sprouts Casserole recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 2

Number Of Ingredients 10

300 grams Brussels sprouts
3 tomatoes
350 Cod
2 Tbsps lemon juice
salt
freshly ground peppers
200 grams Whipped cream
2 eggs
50 grams Gouda (grated)
2 Tbsps parsley (chopped)

Steps:

  • Rinse brussel sprouts and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well. Arrange in a greased baking dish.
  • Rinse and slice tomatoes.
  • Cut fish into pieces and sprinkle with lemon juice.
  • Spread tomatoes and fish on brussel sprouts, season with salt and pepper.
  • Whisk cream with eggs and cheese, season with salt and pepper and pour over casserole.
  • Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve sprinkled with parsley.

COD FILLET WITH ROASTED VEGETABLE RAGOûT



Cod Fillet with Roasted Vegetable Ragoût image

Categories     Fish     Vegetable     Roast     Quick & Easy     Cod     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

COD FISH CASSEROLE



Cod Fish Casserole image

I do pretty much the same thing as I do for my delicious tuna noodle casserole, I just bake and flake some cod fillets instead of using canned tuna and I use mixed vegetables instead of peas. It is delicious, and a great way for a non-fish lover to like fish.

Provided by Gin Acosta

Categories     Casseroles

Number Of Ingredients 1

see directions

Steps:

  • 1. Bake 4 cod filets, cool slightly, place in a large bowl and flake with a fork.
  • 2. Boil a package (or two, if you want a lot) of the nice thick egg noodles that come from the frozen food section. To the flaked cod fish, add a can (or two) of cream of mushroom soup, a can of chicken noodle soup, about 2 cups of thawed, frozen mixed veggies, a handful of cheddar or mozzarella cheese, a big dollup of sour cream, a dollup of mayonnaise, a shake of Johnny's seasoned salt, a tbs of dried minced onions and a small can of evaporated milk.
  • 3. Turn mixture out into a 9x11 baking pan and top with shredded cheddar cheese, dried bread crumbs and French's Fried onions. Bake at 350 degrees til heated through and cheese is melted, about 30-40 minutes.
  • 4. You can also use this same recipe with canned tuna, canned chicken or canned salmon. (Or fresh.)

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From webetutorial.com


COD FISH CASSEROLE | COOKING AND FOOD BLOG
They will be serving baked or fried cod, cole slaw, hash browns, corn casserole, apple sauce, bread, coffee, milk … 937-233-6622. 6-8 p.m. $14. Menu: Fried and baked cod fish, baked beans, french fries, coleslaw, sausage, metts, noodle and cabbage casserole, beer, soda and coffee. Desserts will be sold for $1 each. …
From michelnischan.com


10 BEST BAKED COD WITH VEGETABLES RECIPES | YUMMLY
The Best Baked Cod With Vegetables Recipes on Yummly | Creamy Baked Cod With Potatoes, Quick Baked Cod And Cornbread, Balsamic Glazed Baked Cod. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Hanukkah New Christmas New Smart Thermometer.
From yummly.com


HEALTHY FISH & SEAFOOD CASSEROLE RECIPES - EATINGWELL
Rating: 4.3 stars. 15. Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For …
From eatingwell.com


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