Roasted Cod Tomatoes Orangeand Onions Food

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.

BAKED COD WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
• Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
• Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
• In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

ROASTED TOMATOES & RED ONIONS

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

ITALIAN COD RECIPE WITH TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy-bottomed saucepan over medium-high heat.
• Reduce the heat to medium. Add the chopped onions and shallots. Sauté until softened (4-5 minutes).
• Add the chopped garlic and sauté for 30 seconds.
• OPTIONAL: Add a pinch of red pepper flakes.
• Add the white wine followed by the crushed tomatoes.
• Increase the heat to medium-high and bring to a simmer. At this point, taste your tomato sauce. Adjust for salt and pepper.
• Reduce the heat to medium, and allow it to simmer slowly for 20 minutes. Stir occasionally.
• While the sauce is simmering, rinse 4 cod fillets (about 2 pounds or 900 grams total) quickly under cold water and pat dry. Season with paprika (about ½ teaspoon ) and salt and pepper.
• After the sauce has been simmering for about 20 minutes, place the fish in the sauce, cover and cook for about 7-10 minutes or until fish flakes easily and turns opaque in color (total time depends on the thickness of the fillet).
• Serve immediately.
• OPTIONAL: Garnish with freshly chopped Italian parsley.

SKILLET COD WITH TOMATOES, ONIONS, AND PEPPERS

Steps:

• Drizzle olive oil over the fish and season with salt, pepper, oregano, and chili powder.
• Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes.
• Stir in the garlic, season with salt and pepper and cook until fragrant (about 10 seconds)
• Add the white wine and let the wine reduce by half.
• Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper.
• Place the seasoned fish in the skillet and spoon the sauce over the fish.
• Stir in the capers, cover and cook over medium heat for 12-15 minutes or until the fish is fully cooked through.
• Serve with lime wedges and white rice if desired and enjoy!

THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE

Steps:

• Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
• Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
• After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

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.

SPANISH COD IN TOMATO SAUCE

Steps:

• Place the flour on a plate and toss the pieces of cod in it. Set aside.
• Heat a nonstick frying pan on medium-high heat and add the extra virgin olive oil.
• After 2 minutes or when the olive oil is hot, add the cod pieces and fry them 2-3 minutes on each side. Transfer them into a separate dish and set them aside.
• Using the same pan, add the diced onions and garlic and mix them with the oil. Scrap up anything that was left over from frying the cod and mix it with the onions.
• Add the green and red bell pepper and cook together about 5 minutes. Add salt and pepper to your taste and the smoked or regular paprika.
• Add the can of tomatoes, sugar and the Bay leaves and mix together until well combined.
• Reduce the heat to low and simmer the sauce until the peppers are cooked, about 5 minutes.
• Return the cod to the pan and allow the sauce and fish to simmer together for 2 more minutes. Taste the sauce for salt and pepper.
• Serve directly from the pan.

ROASTED COD ,TOMATOES, ORANGE,AND ONIONS

Steps:

• Preparation 1.Preheat oven to 400°F. 2.Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine. 3.Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F. 4.Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish. 5.Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs. Tips & Notes • Tip: Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8-inch-wide strips. • Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably