Cod With Cherry Tomatoes And Spring Onions Food

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.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

COD WITH CHERRY TOMATOES AND SPRING ONIONS

Steps:

• Preheat the oven to 190°C I have a fan oven so adjust to suit your own appliance.
• Cut a piece of tin foil big enough to put your piece of fish on. Using a spray oil (FryLight) spray a piece of tin foil before placing the fish in the centre of the foil and wrapping the fish up like a parcel. This will stop the fish sticking to the foil.
• Next cut the cherry tomatoes into small pieces and sprinkle over the fish then do the same with the spring onion. Add the lemon juice and a drop of olive oil, season with salt and pepper and wrap the parcel up tightly.
• You will now have a foil parcel of fish ready for the oven.
• Cook in the middle of the oven for around 20 mins, checking after 15 by carefully unwrapping the top of the parcel and checking the colour and texture of the fish.
• To serve open up the parcels and place the fish on a plate using a fish slice before pouring over the tomato and onions and the juices.

SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS

Steps:

• Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
• Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
• Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
• Add the white wine and let the wine reduce by half.
• Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
• Place the seasoned fish in the skillet and spoon the sauce over the fish.
• Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
• Serve with lime wedges and white rice if desired and enjoy!

BAKED HARISSA BABY POTATOES, COD, CHERRY TOMATOES AND WHITE ASPARAGUS WITH MINT SALSA

Steps:

• Preheat the oven at 220°C.
• Make the harissa sauce: in a small bowl mix the harissa, olive oil, pepper, salt and lemon zest.
• Add the potatoes to baking dish and add ± 3/4 of the harissa sauce, toss well so all is coated (the rest of the sauce you'll use to marinade the fish)
• Lay the potatoes out on a baking tray, cut side down.
• Place the cherry tomatoes on top, these will char and burst while baking, creating a lovely sauce with the harissa mix.
• Peel the asparagus and divided over the top, together with some spring onions.
• Roast in the oven for 30 - 35 minutes until the potatoes are cooked through, the asparagus and spring onions are slightly charred and the tomatoes have burst open.
• Marinate the fish for 15 minutes in the same harissa sauce (make a bit more if you don't have enough) and add it to the oven for the last 10 minutes in a separate baking dish drizzled with some extra olive oil.
• Squeeze some lemon juice over the top when it comes out of the oven to create a delicious sauce.
• For the mint salsa simply blended all the ingredients, tasting and adjusting along the way.

BAKED COD WITH CAPERS RECIPE

Steps:

• Preheat the oven to 180°C/160°C Fan/Gas 4. Place the cod in individual baking dishes and drizzle with the olive oil and lemon juice. Season with salt and freshly ground pepper, top with the capers and spring onions and bake for 10-12 mins.
• Add the cherry tomatoes and bake for a further 5 mins until the tomatoes are just softened and the fish flakes easily. Serve hot with wedges of lemon.

RECIPE OF GORDON RAMSAY CEVICHE WITH AVOCADO, CHERRY TOMATOES AND SPRING ONIONS

Steps:

• Start by chopping onions and pepper in very small cubes, it gets tedious but it really makes a difference to stick with it.
• Chop the fish into small cubes and cover with the lime juice. It needs to be fully covered so that the juice 'cooks' the fish. Cover and leave in the fridge for 1 hour
• In the meantime chop the tomatoes removing the seeds and chopping into small cubes. Also prepare the avocado the chili by removing the seeds (or leave them in if you like it more spicy) and the coriander
• Remove the fish from the fridge and drain away the lemon juice leaving the 'cooked' fish in the bowl
• Mix it all well with a bit of extra virgin olive oil and serve with tortilla and a Pisco sour for drink

TOMATO COCONUT CURRIED COD

Steps:

• Heat olive oil in a large sauté pan over medium heat. A wide pan with at least 2" high sides is ideal.
• Add onion along with a pinch of salt and pepper and cook for 3-4 minutes, stirring frequently.
• Add garlic and cook for another minute, stirring frequently.
• Add grape tomatoes, curry powder, veggie broth, coconut milk and a big pinch of salt and pepper.
• Cover with a tight fitting lid, turn heat up a bit and simmer for 10 minutes.
• Add cod to the pan, nestling it into the sauce. Cover and simmer for another 7-10 minutes or until the fish is completely cooked through and flakes easily.
• Stir fresh chopped cilantro and lime juice in to the curry.
• Garnish with a little more chopped cilantro and enjoy!

CAJUN BAKED COD WITH ASPARAGUS AND CHERRY TOMATOES | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat oven to 200°C
• In a mixing bowl, add the Cajun spice mix, lemon juice and garlic and mix well.
• Flatten out a sheet of foil and place the asparagus, cherry tomatoes and spring onion in the middle of the sheet. Season with salt and black pepper.
• Spread the Cajun spice mix evenly over each of the cod fillets.
• Place the cod fillets on top of the vegetables. Add 1 tbsp of water and top with the other piece of tin foil. Roll each of the sides up around the vegetables and cod to make a parcel.
• Put the parcel onto a baking tray, place into the oven and cook for 15-20 minutes until the fish is cooked.
• Serve with the lemon wedges and accompaniment of your choice.