EASIEST SPICY COD
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
- Bake in preheated oven for 30 minutes. Serve warm over rice.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 8.2 g, Cholesterol 61.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 31.8 g, SaturatedFat 0.2 g, Sodium 884.3 mg, Sugar 4 g
COD BAKED ON A BED OF SALSA AND SPINACH RECIPE - (4/5)
Provided by msklein
Number Of Ingredients 7
Steps:
- Heat the oven to 450*. Coat an 8-inch square or other small glass baking dish with cooking spray. In a large skillet over medium-low, heat the oil. Add the garlic, and stir until it begins to color, about 1 minute. Add the spinach, a handful at a time, and cook until it is all wilted. Stir in the salsa, then remove from the heat. Arrange half the spinach mixture in a layer over the bottom of the prepared baking dish. Arrange the fish in a single layer over it. Season with pepper. Spread the remaining greens mixture over the fish, then sprinkle with feta cheese. Bake for 20 minutes, or until the fish is opaque at the center. Serve with some of the pan juices over each portion.
HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH
White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
- Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
- Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
BAKED COD WITH TOMATOES & SPINACH
Enjoy a delicious, wholesome dish when you make Baked Cod with Tomatoes & Spinach. This Baked Cod with Fresh Tomatoes & Spinach dish is an excellent way to give the dinner table some extra color and flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place fish in 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; spoon over fish.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
COD WITH MEDITERRANEAN SALSA
Steps:
- In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
- Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
- Spoon salsa over cod and garnish with basil sprigs.
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