Oven Baked Cod With Roasted Vegetables Food

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ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS



Roasted Cod with Carrots and Brussels Sprouts image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, trimmed and halved
4 carrots, halved lengthwise and cut into 1-inch pieces
2 red onions, cut into 1/2-inch wedges
3 slices bacon, chopped
2 teaspoons fresh thyme, plus 4 sprigs
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce skinless Pacific cod fillets
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
  • Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

EASTERN COD WITH ROASTED VEGETABLES



Eastern Cod With Roasted Vegetables image

The vegetable ragout creates a deep rich bed for the flaky cod fillets. Toasted bread crumbs add a crunchy compliment. This recipe is low in fat and high in flavor.

Provided by Geema

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 (6 ounce) skinless cod fish fillets
2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2 inch wedges
1 large yellow bell pepper, cut into 1/2 inch-wide strips
2 garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons hot water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper.
  • In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
  • Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
  • Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered.
  • To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
  • Divide ragout among 4 plates and top with fish and bread crumbs.

COD FILLET WITH ROASTED VEGETABLE RAGOûT



Cod Fillet with Roasted Vegetable Ragoût image

Categories     Fish     Vegetable     Roast     Quick & Easy     Cod     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

OVEN BAKED COD WITH ROASTED VEGETABLES



Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

  • Preheat the oven to 200 C.
  • Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
  • Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
  • Serve the cod with the roasted vegetables, sprinkled with torn parsley.
  • You may also enjoy a bit of mayonnaise on the side.

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