BAKED COD AND VEGGIES
"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
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
BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
COD, POTATO, AND FENNEL CASSEROLE
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).
ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD AND VEGGIES CASSEROLE
Make and share this Cod and Veggies Casserole recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f degrees.
- Spray medium size casserole with veggie spray; sprinkle both sides of cod with half of the salt and pepper and place in casserole.
- Place tomato slices on top of cod and sprinkle with peppers and onion. Sprinkle cajun spice mix over if using.
- Top with asparagus spears; sprinkle chopped leek over; sprinkle with the other half of the salt and pepper; spray well with veggies spray.
- Cover and bake on middle rack of oven for approximately 25 minutes or until fish flakes easily with fork.
- Garnish with fresh parsley.
Nutrition Facts : Calories 232.5, Fat 2, SaturatedFat 0.4, Cholesterol 97.5, Sodium 433.5, Carbohydrate 9.6, Fiber 3.7, Sugar 4.4, Protein 44
COD FILLET WITH ROASTED VEGETABLE RAGOûT
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.
COUSCOUS VEGETABLE BAKE
Make and share this Couscous Vegetable Bake recipe from Food.com.
Provided by nataliegoes
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put onion, zucchini, celery, olives and garlic into a food processor to chop up vegetables to desired size.
- In a large frying pan or pot, warm up the olive oil. Add processed vegetables stirring for 5 minutes.
- Stir in the tomatoes, beans, salt, couscous and Parmesan.
- Spray a 10x10 casserole dish and heat oven to 350 degrees. Spoon mixture into casserole dish and cover with cheddar and bread crumbs. Cover dish with aluminum foil. Bake for 15 minutes. Remove aluminum and continue baking for and additional 15 minutes.
Nutrition Facts : Calories 413, Fat 11.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1214.1, Carbohydrate 59.1, Fiber 11.8, Sugar 7.8, Protein 20.1
BAKED COD WITH VEGGIES EN PAPILLOTE
Cooking en papillote is just a fancy way of saying: Break out the parchment paper! It's the easiest way to get baked cod and veggies to cook perfectly.
Provided by My Food and Family
Categories Beans
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Combine first 5 ingredients; spoon onto centers of 4 large parchment sheets. Top with fish; drizzle with dressing, then butter.
- Fold top and ends of each parchment sheet to make packet; place in single layer on rimmed baking sheet.
- Bake 15 min. or until fish flakes easily with fork. Carefully open parchment packets before serving.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 31 g
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
FISH AND VEGETABLE CASSEROLE
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
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
More about "cod and veggies casserole food"
TRADITIONAL NEWFOUNDLAND COD CASSEROLE - BONITA'S KITCHEN
From bonitaskitchen.com
5/5 (2)Servings 1
BEST SIDE DISHES FOR COD FISH: 12 CLASSIC PAIRINGS
From insanelygoodrecipes.com
BAKED COD RECIPE WITH LEMON AND GARLIC - THE MEDITERRANEAN DISH
From themediterraneandish.com
MEDITERRANEAN COD WITH MIXED VEGETABLES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
LOW-CARB BAKED SEAFOOD CASSEROLE RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
BAKED COD WITH ROASTED VEGETABLES - WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
10 BEST COD FISH CASSEROLE RECIPES - YUMMLY
From yummly.com
10 BEST BAKED COD WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
11 SEAFOOD CASSEROLE RECIPES FOR TONIGHT'S DINNER - TASTE …
From tasteofhome.com
ROASTED VEGETABLE AND COD CASSEROLE | SAVEUR
From saveur.com
Author Justin Smillie
COD AND VEGGIES CASSEROLE RECIPE - WEBETUTORIAL
From webetutorial.com
WORLD BEST FISH COOKING RECIPES : COD AND VEGGIES CASSEROLE
From worldbestfishrecipes.blogspot.com
EASY HEALTHY BAKED COD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
10 EASY SEAFOOD CASSEROLES FOR QUICK DINNERS - DISH ON FISH
From dishonfish.com
COD AND VEGGIES RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
BAKED COD CASSEROLE | CANADIAN LIVING
From canadianliving.com
HOW TO COOK COD CASSEROLE WITH BEANS AND VEGETABLES - RECIPE
From thisnutrition.com
COD AND VEGGIES RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SEAFOOD CASSEROLE RECIPES | ALLRECIPES
From allrecipes.com
BAKED COD {WITH TOMATO AND LEMON!} – WELLPLATED.COM
From wellplated.com
COD AND VEGGIES CASSEROLE - GLUTEN FREE RECIPES
From fooddiez.com
BAKED COD CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
COD AND VEGETABLE PORRIDGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICED COD AND PRAWNS WITH A VEGETABLE CASSEROLE - FOOD NETWORK
From foodnetwork.co.uk
COD AND VEGGIES CASSEROLE RECIPE - FOOD.COM
From pinterest.com
COD AND VEGGIES CASSEROLE RECIPE - FOOD.COM
From pinterest.co.uk
FOODCOMBO
WHAT TO SERVE WITH COD FISH - 30 SIDE DISHES IN 2022
From lacademie.com
BAKED MEDITERRANEAN COD - THE ALMOND EATER
From thealmondeater.com
MAKE MUSH INTO MAGIC WITH THIS BUBBLY CASSEROLE | SAVEUR
From saveur.com
LEMONY COD EN PAPILLOTE WITH VEGETABLES - IT'S A VEG WORLD AFTER …
From itsavegworldafterall.com
10 EASY WEEKNIGHT CASSEROLES PACKED WITH VEGETABLES - KITCHN
From thekitchn.com
ROASTED COD WITH POTATOES AND FENNEL RECIPE - THE RELUCTANT …
From reluctantgourmet.com
BAKED COD SHEET PAN DINNER - BELLY FULL
From bellyfull.net
20 HEARTY VEGETARIAN CASSEROLES - KITCHN
From thekitchn.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