COD PROVENCAL
Light, healthy and easy. The saute part can be done in advance. I add some anchovies with the onions and garlic and let them dissolve into the vegetable mix. I also use fresh oregano when possible.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
- Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
- Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
- Bake in preheated oven for 10 minutes or until cooked through.
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
CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
Provided by Gina Marie Miraglia Eriquez
Categories Olive Potato Bake Low Carb Quick & Easy Low Cal Dinner Cod Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
- Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
BAKED COD WITH OLIVES AND LIMES
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
- Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
BAKED COD WITH ORZO & SPICY SAUSAGE
Make a Friday night one-pot with red pepper, orzo, spicy nduja sausage and succulent pieces of cod. It's comforting, rich and a breeze to make
Provided by Esther Clark
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.
- Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over the parsley and serve with salad, if you like.
Nutrition Facts : Calories 715 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 2 milligram of sodium
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.
BAKED COD WITH GREEK POTATOES
This may seema plain way to serve cod, but the best, most translucent fresh and flaky fillet only needs these Greek potatoes to accompany it.
Provided by MarieRynr
Categories Lemon
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheatoven to 375*F.
- Put the potatoes into a roasting pan or gratin dish, then throw in the onion and garlic and scatter over the herbs.
- Season and pour over the olive oil.
- Spoon over the lemon juice and then add enough water to barely cover the potatoes.
- Cook the potatoes,uncovered, for 45 minutes then turn them over and bake a further 25 minutes.
- Towards the end of this time, lay your slice of cod, skin side down, in a thickly buttered gratin dish.
- Dribble with a thin layer of best olive oil.
- Season well.
- Bake the fish and potatoes together for 15 minutes longer, til the fish is cooked.
- (test with a knife point or skewer, if it goes right through with no resistance, it is done) Slice the fish and serve with the gore=geously golden potatoes, together with plenty of lemony juices.
Nutrition Facts : Calories 635.2, Fat 26.9, SaturatedFat 3.9, Cholesterol 110, Sodium 154.5, Carbohydrate 47.6, Fiber 6.1, Sugar 4, Protein 51
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