Cod With Tomatoes And Olives Food

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
• Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
• Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

BACALHAU PORTUGUESE AO FORNO (SALT COD WITH TOMATOES AND OLIVES)

Steps:

• Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt.
• Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt.
• Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.

COD WITH TOMATOES, OLIVES, AND CAPERS

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.

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

COD WITH TOMATOES AND GORDAL OLIVES

Steps:

• Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
• Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
• Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
• Serve with 1 cup of whole Gordal olives on top.

COD WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• 1. In a deep-sided skillet or Dutch oven, heat oil over medium heat. Saute onions, stirring occasionally, until they being to soften, about 3 minutes. Stir in oregano, thyme, tomatoes, olives, capers and half the parsley. Simmer until tomatoes break down and you are left with a chunky sauce 10 to 15 minutes.
• 2. Season fish with salt on both sides. Push the sauce to one side so that you have a thin layer of sauce on the other. Lay your fish over the thin sauce side and then cover the fish with all the sauce. Place the cover over the pan and simmer until the fish flakes easily with a fork and is opaque, about 10 minutes.
• 3. Garnish fish with the remaining parsley and serve.

COD PROVENçAL WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.
• Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.
• Step 3 -Stir in the olives and capers.
• Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.
• Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately.

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.

MEDITERRANEAN BAKED COD

Steps:

• Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
• Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
• Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
• Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.

COD WITH OLIVES & CRISPY PANCETTA

Steps:

• Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.