Mediterranean Cod With Tomatoes Food

MEDITERRANEAN COD WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.
• Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.
• Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.

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.

MEDITERRANEAN BAKED COD RECIPE

Steps:

• Preheat the oven to 400 F. Pour 1 tablespoon of olive oil in a large rectangular baking dish.
• Add 4 cod fillets to the baking dish. Top with 1 tablespoon of lemon juice.
• Add ¼ cup green olives, ½ a sliced red onion, and 1 package halved cherry tomatoes to the baking dish around the cod.
• Sprinkle 1 teaspoon of dried basil, 1 teaspoon of dried dill, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper over the fish and vegetables.
• Bake for 10 minutes, or until the cod reaches an internal temperature of 145 F.
• Serve with extra lemon wedges.

COD & TOMATO TRAYBAKE

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.

MEDITERRANEAN COD

Steps:

• Rinse fish, pat dry with paper towels. Season fish with salt and pepper to taste.
• In a large skillet heat 4 tsp of the oil over medium high heat. Add fish and onion. Cook 1 minute, turning once.
• Top fish with tomatoes, olives and thyme. Reduce heat. Cover and cook 2 minutes.
• Drizzle with remaining 4tsp oil, sprinkle with basil. Cover and cook 2-3 minutes more or until fish flakes easily with a fork.

MEDITERRANEAN COD WITH TOMATOES

Steps:

• Slice onion and let sit for 5 minutes to bring out its health promotion properties.
• Combine honey and tomatoes in a mixing bowl.
• Saute onion and bell peppers for 2 minutes.
• Add 1/2 cup chicken (or vegetable) broth, fish fillets and tomato mixture.
• Cover and cook over medium heat for 3-5 minutes or until fish is cooked.
• Add basil, parsley and salt and pepper to taste.