Parmesan Black Cod With Arugula And Tomato Topping Food
PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING
This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.
Provided by Richard Denker
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
- Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
- Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 8.5 g, Cholesterol 79.7 mg, Fat 33.2 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 9.8 g, Sodium 614.5 mg, Sugar 4.1 g
PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING
This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.
Provided by Richard Denker
Categories Fish Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
- Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
- Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.
Nutrition Facts : Calories 430.3 calories, Carbohydrate 8.5 g, Cholesterol 79.7 mg, Fat 33.2 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 9.8 g, Sodium 614.5 mg, Sugar 4.1 g
TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD
This is one of my favorite salads. Very quick and easy to make. I often use tomatoes from my garden to make it special.
Provided by DebbiF
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
- In small bowl, mix together oil, vinegar, salt and pepper.
- Pour over salad and toss well.
- Scatter Parmesan shavings on top to serve.
Nutrition Facts : Calories 311.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 330.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 11.2
SUMMER PAPPARDELLE WITH TOMATOES, ARUGULA, AND PARMESAN
This light recipe comes from Cooking Light. Be sure to save some of your water when you drain the pasta to use if your cooling pasta clumps together. I would imagine you could use regular cherry tomatoes if you can't find the yellow tear-drops but the different colors would be very pretty. Cooking time does not include time to cook pasta.
Provided by TXOLDHAM
Categories Greens
Time 12m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
- Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
- Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
Nutrition Facts : Calories 387.7, Fat 12.3, SaturatedFat 3.2, Cholesterol 11.7, Sodium 829.6, Carbohydrate 55.2, Fiber 3.6, Sugar 2, Protein 14.9
COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
STEPH'S CREAMY TOMATO PARMESAN SAUCE
This is not spicy! For a main dish I have added the Imitation crabmeat to this before and served over linguini. You can add any kind of seafood or even chicken and serve over pasta. Or for a side dish you can serve without meat and mix the sauce over the pasta. Try adding a variety of veggies! Possibilites are plenty!
Provided by Kikimony
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions and garlic and seasonings (savory, rosemary, salt, pepper, bay leaf, Blackened Redfish Seas) in butter and olive oil.
- Add wine and cook 1 minute.
- Add tomato sauce and half and half; simmer for 5-7 mintes, stirring frequently.
- Add peas and Parmesan, simmer until cheese is melted, 3-5 minutes.
- Serve tossed with your favorite pasta.
Nutrition Facts : Calories 415.3, Fat 36.4, SaturatedFat 17.7, Cholesterol 78.7, Sodium 324.2, Carbohydrate 11.4, Fiber 1.2, Sugar 2.3, Protein 9.8
BLACK COD WITH CHANTERELLE RAGOUT
Provided by Cathy Whims
Categories Fish Mushroom Bake Low Cal Dinner Cod Family Reunion Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
- Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.
PARMESAN BAKED COD
You'll need just five ingredients for this goof-proof way to keep oven-baked fish moist. "My mom is one of the best cooks in the world, and she shared this recipe with me," writes Mary Hoppe of Pewaukee, Wisconsin. "It's a favorite."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 247 calories, Fat 15g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 500mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
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