OVEN BAKED COD WITH ROASTED VEGETABLES
This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.
Provided by Sackville
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 C.
- Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
- Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
- Serve the cod with the roasted vegetables, sprinkled with torn parsley.
- You may also enjoy a bit of mayonnaise on the side.
PORTUGUESE COD FISH CASSEROLE
An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time P1DT1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
- Bake in preheated oven for 45 minutes, or until potatoes are tender.
Nutrition Facts : Calories 952.5 calories, Carbohydrate 63.8 g, Cholesterol 230 mg, Fat 31.1 g, Fiber 6.8 g, Protein 101 g, SaturatedFat 4.6 g, Sodium 10692.9 mg, Sugar 6 g
BAKED COD AND VEGGIES
"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
COD, POTATO, AND FENNEL CASSEROLE
Steps:
- Preheat oven to 400°F.
- Cut fennel bulbs crosswise into 1/16-inch-thick slices with slicer. Peel potatoes and cut crosswise into 1/16-inch-thick slices with slicer.
- Transfer fennel and potatoes to baking dish and toss with garlic, salt, pepper, and 4 tablespoons oil. Spread vegetables evenly in dish and bake, covered with foil, in middle of oven until just tender, 25 to 30 minutes.
- Season fish with salt and pepper and arrange on top of vegetables. Drizzle with remaining 2 tablespoons oil and bake, uncovered, until fish is just cooked through, 12 to 15 minutes.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
BAKED COD WITH TOMATOES AND POTATOES
You can substitute bass, hake, or haddock for the cod in this one-pot casserole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
- Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.
COD AND VEGGIES CASSEROLE
Make and share this Cod and Veggies Casserole recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375f degrees.
- Spray medium size casserole with veggie spray; sprinkle both sides of cod with half of the salt and pepper and place in casserole.
- Place tomato slices on top of cod and sprinkle with peppers and onion. Sprinkle cajun spice mix over if using.
- Top with asparagus spears; sprinkle chopped leek over; sprinkle with the other half of the salt and pepper; spray well with veggies spray.
- Cover and bake on middle rack of oven for approximately 25 minutes or until fish flakes easily with fork.
- Garnish with fresh parsley.
Nutrition Facts : Calories 232.5, Fat 2, SaturatedFat 0.4, Cholesterol 97.5, Sodium 433.5, Carbohydrate 9.6, Fiber 3.7, Sugar 4.4, Protein 44
COD FILLET WITH ROASTED VEGETABLE RAGOûT
Steps:
- Preheat oven to 500°F.
- Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
COD & VEGETABLE SKILLET FOR TWO
This one-dish meal combines lean protein with a colorful vegetable medley. A well-flavored sauce pulls it all together, creating a lovely weeknight dinner. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the beans, carrots and onion in butter for 2 minutes. Stir in the flour and seasonings until blended; gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened., Add fillets to the pan. Reduce heat; cover and simmer for 10-12 minutes or until fish flakes easily with a fork.
Nutrition Facts :
BAKED COD WITH VEGGIES EN PAPILLOTE
Cooking en papillote is just a fancy way of saying: Break out the parchment paper! It's the easiest way to get baked cod and veggies to cook perfectly.
Provided by My Food and Family
Categories Beans
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Combine first 5 ingredients; spoon onto centers of 4 large parchment sheets. Top with fish; drizzle with dressing, then butter.
- Fold top and ends of each parchment sheet to make packet; place in single layer on rimmed baking sheet.
- Bake 15 min. or until fish flakes easily with fork. Carefully open parchment packets before serving.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 31 g
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