Cod With Mediterranean Salsa Recipes

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
• Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
• Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted 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.

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.

Steps:

• Precise amounts of vegetables not given as you just need to use more of the ones you prefer! Be generous with the tomatoes though. Can also add olives, broccoli or, really, any other of your favourite vegetables (I even used Brussels sprouts today). Start by seasoning the cod with salt and pepper, brush over some olive oil and some lemon zest Leave to infuse.
• Par boil potatoes until soft to the touch (no need to peel). Heat oven to 190 / (170C fan). When cool enough to hande, cut into 0.5-1cm thick slices. Add to a bowl along with the rest of the ingredients (except the fish and wine). Mix thoroughly, then when all vegetables are coated, tip into a shallow glass baking dish. Gently drizzle in the wine without distrubing the vegetables (don't want to wash off the oil, herbs and spices!).
• Bake in the preheated oven until the juices are bubbling and the tomatoes are beginning to soften (about 15 minutes). Then gently rest the cod pieces on top of the almost-cooked vegetables and return to the oven. After five minutes, you can lay a little butter on top of the fish to give a bit of extra flavour (but this is optional). Return to the oven for a further 5-10 minutes - try not to over-cook the cod.
• Remove the dish from the oven. There should now be a delicious puddle of richly flavoured juice at the bottom. Transfer the vegetables from the dish into serving bowls, then carefully transfer the cod pieces (try not to break them - use a fish slice, as they should be quite fragile) and place on top of the vegetables. Ladle the lovely juice over the cod and allow it to dribble into the vegetables.
• Serve with warmed crusty bread to mop up the juice!