Roasted Cod And Tomatoes With Basil And White Wine Food

COD IN TOMATOES WITH WINE

Steps:

• Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
• Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
• Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES

Steps:

• Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
• Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
• Garnish the cod with basil leaves and serve with new potatoes and a green salad.

ROASTED COD

Steps:

• Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
• Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
• Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
• Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH

Steps:

• Preheat oven to 425 degrees F.
• In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
• Yield: 4 servings
• [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.

ROASTED COD WITH WHITE BEANS, TOMATO COMPOTE, AND TRUFFLE OIL

Steps:

• Heat oven to 350°F.
• Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and sauté for 1 minute. Add the tomatoes and season with salt and pepper.
• Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky.
• While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.).
• Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season to taste with salt and pepper.
• To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.

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.

ROASTED COD AND TOMATOES WITH BASIL AND WHITE WINE

Steps:

• Preheat the oven to 400°F
• In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
• Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
• Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA

Steps:

• Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
• Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
• Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
• Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
• Enjoy.