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
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.
BAKED COD SHAKSHUKA
Provided by Michael Symon : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
- Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
- Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.
BAKED FISH IN TOMATO SAUCE
A bit of white wine and oregano turns canned tomato sauce into a lovely baking sauce for any type of firm fleshed white fish. A nice way to dress up previously frozen fish fillets.
Provided by Lorac
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Oil a baking pan.
- Season fish with salt and pepper and arrange in baking pan.
- Combine tomato sauce, wine and oregano and pour over fish.
- Cover with foil and bake 10-15 or until fillet centers turn opaque.
- Squeeze 1/2 lemon over the fish.
- Slice the other half into 4 wedges and serve with the fillets.
Nutrition Facts : Calories 144.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 62.3, Sodium 410.1, Carbohydrate 5, Fiber 1.4, Sugar 3, Protein 26.9
COD & MEDITERRANEAN TOMATO SAUCE
Really great recipe to liven up cod, especially good to encourage recalcitrant fish eaters.
Provided by JaneRees
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the onion, carrot, celery and garlic.
- Pour half of the olive oil into a pan, heat and then add the chopped vegetables. Sweat the vegetables without colouring them until softened.
- Add the chopped tomatoes, basil leaves, passata, sugar and chilli flakes and pepper. Give good stir and then allow to simmer and reduce for at least 30 minutes. If a smoother sauce is required, this is the time to use a hand held blender (or similar) to get rid of any lumps.
- Mix the flour and seasoning in a shallow bowl and then dredge cod loins in the flour and set aside ready to fry.
- Heat the remaining oil in a frying pan and then gently place the floured cod loins into the pan and cook, turn the cod carefully and continue to fry until the cod has cooked through. Do not be tempted to cook the fish for too long or else it will dry out.
- Serve the cod with the sauce. A good accompaniment to this is gnocchi. Also, can add a handful of black olives to the tomato sauce to give it some extra zing.
TOMATO & THYME COD
Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
- Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
- Simmer 5 mins, then slip 4 cod fillets into the sauce.
- Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.
Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.11 milligram of sodium
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.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g
POACHED COD IN TOMATO SAUCE
Make and share this Poached Cod in Tomato Sauce recipe from Food.com.
Provided by Marich
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add the onion and garlic. Cook till soft.
- Add the crushed tomatoes and capers and simmer for 10 minutes or so.
- Add the cod and simmer till flaky.
- Add the basil and serve.
Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3
BAKED KING FISH/ COD IN TOMATO SAUCE
This is a wonderful Madhur Jaffrey recipe for fish. King Fish is my favourite fish and I get the freshest fish right at my door (at 9.00 a.m.)from my fish vendor named Jai Singh. It is almost as fresh as just out of the sea. Hmmm... one of the pluses of living near the sea. We have fish almost 4 days a week and I love variety so have a host of recipes that I have tried and used over and over again for 8 years now. This is definitely the top of the list.
Provided by Girl from India
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash and dry the fish slices.
- Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
- Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown.
- Then add the 2 tsps of cumin and the green chilli.
- Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
- Boil and then simmer covered for 15 mins on low.
- Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
- Put the fish in a baking dish.
- Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.
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