Baked Cod Or Halibut With Tomatoes Recipes

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PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Pan Seared Halibut with Roasted Heirloom Tomatoes image

Steps:

  • In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

2 tablespoons grapeseed oil
Four 6-ounce halibut fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves

BAKED COD WITH BOURSIN HERB CHEESE

Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.

Provided by PJ's kitchen

Categories     Seafood     Fish

Time 40m

Yield 4

Number Of Ingredients 6



Baked Cod with Boursin Herb Cheese image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
  • Bake, uncovered, in preheated oven for 25 minutes.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g

2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Boursin cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

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



One-Pan Roasted Fish With Cherry Tomatoes image

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.

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

BAKED COD (OR HALIBUT) WITH TOMATOES

From a low fat cookbook I had. Don't want to lose this. Goes well with new potatoes and green salad.

Provided by Oolala

Categories     Halibut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Baked Cod (Or Halibut) With Tomatoes image

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a pan and cook the onion for about 5 minutes.
  • Add the garlic, tomatoes, tomato paste, wine and seasoning.
  • Bring the sauce just to a boil, then reduce the heat slightly and cook, uncovered, for 15-20 minutes, until thick.
  • Stir in the parsley.
  • Grease an ovenproof dish, put in the fish and spoon an equal amount of the tomato sauce onto each piece.
  • Sprinkle the dried bread crumbs over the top.
  • Bake for 20-30 minutes, basting the fish occasionally with the sauce until the fish is tender and cooked through and the bread crumbs are golden and crisp.
  • Serve hot.

Nutrition Facts : Calories 93.8, Fat 2.9, SaturatedFat 0.5, Sodium 71.3, Carbohydrate 13.1, Fiber 2.1, Sugar 4.6, Protein 2.3

2 teaspoons olive oil
1 onion, chopped
2 teaspoons garlic, minced
1 (14 ounce) can chopped tomatoes, drain but reserve in case too dry
1 teaspoon tomato paste
4 tablespoons dry white wine
4 tablespoons flat leaf parsley, chopped
4 cod steaks or 4 halibut steaks
2 tablespoons dried breadcrumbs
salt
pepper

TOMATO-POACHED HALIBUT

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Tomato-Poached Halibut image

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

GRILLED HALIBUT WITH BAKED TOMATOES

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7



Grilled Halibut With Baked Tomatoes image

Steps:

  • Preheat oven to 325 degrees. Wipe the halibut steaks dry and brush with lemon juice and one-fourth cup olive oil. Set aside.
  • Cut the tomatoes in half. If they have a great deal of seeds, remove some. Place tomatoes cut-side up in a flameproof baking dish, tightly packed because they will shrink in cooking. Sprinkle them with garlic, parsley, salt and pepper and add enough olive oil to come about one-fourth inch up the sides. Cook on top of the stove for 15 minutes, or until tomatoes are tender, then transfer them to the oven and bake for about one hour or until they have shrunk to about half their original size.
  • Meanwhile, preheat broiler or charcoal grill. Season the halibut steaks with salt and pepper and broil for six to seven minutes on each side, turning once. Place on a serving dish. Remove tomatoes from baking dish with a slotted spoon, leaving most of the oil behind, and arrange them on the serving dish around the halibut.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 4 grams

1 large halibut steak or two small ones (about 2 to 2 1/2 pounds total)
Juice 1 lemon
About 1/2 cup olive oil
4 medium tomatoes
1 clove garlic
3 tablespoons parsley
Coarse salt and freshly ground pepper to taste

PAN ROASTED HALIBUT WITH TOMATOES

Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.

Provided by Tres Piernas Hombre

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Pan Roasted Halibut With Tomatoes image

Steps:

  • Directions:.
  • Pan Roasted Halibut with Tomatoes.
  • Preheat oven to 375 degrees F.
  • For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
  • Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
  • Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.

Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8

4 -6 tomatoes, chopped
1 onion, chopped
1 dash olive oil, for salsa
1/4 cup white wine, for salsa
2 sprigs fresh thyme, for salsa
coarse salt
freshly cracked black pepper
4 (6 ounce) skinless halibut fillets
1 tablespoon fresh thyme, chopped, for fish
coarse salt
freshly cracked black pepper
2 tablespoons olive oil, for fish
lemon wedge, for serving if desired

BAKED CITRUS HALIBUT WITH TOMATO SAUCE

Categories     Sauce     Tomato     Bake     Marinate     Halibut

Yield serves 4

Number Of Ingredients 6



Baked Citrus Halibut with Tomato Sauce image

Steps:

  • Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
  • Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
  • Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
  • Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
  • Top each fillet with 1 tablespoon of the relish before serving.
  • variation
  • For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
  • storage
  • Store in an airtight container in the refrigerator for 2 days.
  • nutrition information
  • (per serving)
  • Calories: 380
  • Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
  • Carbohydrates: 5g
  • Protein: 26g
  • Fiber: 1g
  • Sodium: 450mg
  • CULINARY RX
  • Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora's Tomato Sauce (page 188)
1/4 cup Olive and Caper Relish (page 186)

BAKED HALIBUT WITH ORZO, SPINACH, AND CHERRY TOMATOES

Provided by Kristi Parnell

Categories     Fish     Leafy Green     Pasta     Tomato     Bake     Quick & Easy     Halibut     Spinach     Healthy     Bon Appétit     California

Yield Makes 2 servings

Number Of Ingredients 7



Baked Halibut with Orzo, Spinach, and Cherry Tomatoes image

Steps:

  • Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
  • Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 6- to 7-ounce halibut fillets
1 cup orzo (rice-shaped pasta)
1 garlic clove, minced
4 cups (packed) baby spinach
1 cup halved cherry tomatoes

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