Mediterranean Cod With Tossed Penne Pasta Food
MEDITERRANEAN COD PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
- Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
MEDITERRANEAN COD WITH TOSSED PENNE PASTA
This is a quick recipe that makes a healthy weeknight meal. It is great for warmer months when you don't want to heat up the kitchen. If using fresh or defrosted fish, the cooking time needs to be adjusted accordingly. The recipe is courtesy of Costco.
Provided by PaulaG
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
- Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
- While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
- Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.
Nutrition Facts : Calories 438.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 54.7, Sodium 360.7, Carbohydrate 53, Fiber 8.1, Sugar 4.7, Protein 27.1
MEDITERRANEAN COD WITH TOMATOES
This recipe is from George Mateljan - The World's Healthiest Foods. I love his recipes and his website - whfoods.org I used Orange Roughy but any firm white fish would do fine.
Provided by Dona England
Categories Low Cholesterol
Time 17m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 198.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 32.6, Sodium 71, Carbohydrate 32.4, Fiber 3.7, Sugar 25.4, Protein 17.1
MEDITERRANEAN-STYLE PENNE
Categories Olive Pasta Tomato Sauté Kid-Friendly Feta Summer Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.
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