ITALIAN COD RECIPE WITH TOMATO SAUCE
This Italian Cod Recipe with tomatoes is ready in just 30 minutes. Simmer codfish fillets in a tomato sauce for an easy and delicious weeknight meal.
Provided by Maria Vannelli RD
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
- Reduce the heat to medium. Add the chopped onions and shallots. Sauté until softened (4-5 minutes).
- Add the chopped garlic and sauté for 30 seconds.
- OPTIONAL: Add a pinch of red pepper flakes.
- Add the white wine followed by the crushed tomatoes.
- Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper.
- Reduce the heat to medium, and allow it to simmer slowly for 20 minutes. Stir occasionally.
- While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Season with paprika (about ½ teaspoon ) and salt and pepper.
- After the sauce has been simmering for about 20 minutes, place the fish in the sauce, cover and cook for about 7-10 minutes or until fish flakes easily and turns opaque in color (total time depends on the thickness of the fillet).
- Serve immediately.
- OPTIONAL: Garnish with freshly chopped Italian parsley.
Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Carbohydrate 8 g, Protein 41 g, Fat 9 g, Cholesterol 98 mg, Sodium 132 mg, Fiber 1 g, SaturatedFat 1 g, Sugar 3 g
COD WITH TOMATOES AND BROCCOLINI
Prepare our Healthy Living Cod with Tomatoes and Broccolini tonight. Cod with Tomatoes and Broccolini is a savory dish served over a bed of warm rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook half the garlic in 2 Tbsp. dressing in large nonstick skillet on medium heat 2 min., stirring frequently. Add broccolini, fish, 2 Tbsp. water and 1 cup tomatoes; stir. Cover; simmer on medium-low heat 15 min., stirring occasionally.
- Meanwhile, bring remaining water to boil in large saucepan. Stir in rice; return to boil. Cover; simmer on medium-low heat 5 min. Remove from heat; stir. Let stand 5 min. or until water is completely absorbed.
- Chop remaining tomatoes; mix with cheese and 2 Tbsp. parsley. Spoon over fish mixture; cook, covered, 3 min.
- Fluff rice with fork. Add remaining garlic, dressing and parsley; mix lightly. Serve with fish mixture.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
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.
COD IN TOMATOES WITH WINE
Steps:
- Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
- Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
- Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g
COD & TOMATO TRAYBAKE
Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
- Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.
Nutrition Facts : Calories 284 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
BAKED COD WITH FETA AND TOMATOES
Make and share this Baked Cod With Feta and Tomatoes recipe from Food.com.
Provided by LonghornGriller
Categories Healthy
Time 36m
Yield 1 fillet, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture.
- Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.
- Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.
Nutrition Facts : Calories 273.8, Fat 8.1, SaturatedFat 3, Cholesterol 87.1, Sodium 489.4, Carbohydrate 12.6, Fiber 3.1, Sugar 6.9, Protein 34.6
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