Salt Cod In Tomato Garlic Confit Food

TOMATO CONFIT

Tomato Confit image

Provided by Geoffrey Zakarian

Time 2h5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

10 Roma tomatoes, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Preheat the oven to 300 degrees F.
Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

COD WITH HEARTY TOMATO SAUCE

Cod with Hearty Tomato Sauce image

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

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
4 cod fillets (6 ounces each)
2 tablespoons olive oil, divided
2 medium onions, halved and thinly sliced (about 1-1/2 cups)
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked whole wheat pasta
Minced fresh parsley, optional

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

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

More about "salt cod in tomato garlic confit food"

TOMATO AND GARLIC CONFIT | APRON & WHISK ALL RECIPES

tomato-and-garlic-confit-apron-whisk-all image

Web Sep 16, 2020 salt & pepper Instructions Preheat oven to 120°C or 200°F. Place the cherry tomatoes in a baking dish. Make sure that they are in a …
From apronandwhisk.com
Cuisine European, French
Category Appetizer, Dinner, Lunch, Side Dish
Servings 4
Total Time 1 hr

Place the cherry tomatoes in a baking dish. Make sure that they are in a single layer. Add the garlic and thyme. Drizzle the olive oil over the tomatoes and season with salt and pepper.
Bake for about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes to prevent them from burning.
Once done, allow to cool at room temperature before storing. Store with the oil and juices in an airtight container. It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.

Salt Cod In Tomato Garlic Confit Food

TOMATO CONFIT

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

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

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