COD WITH OREGANO
Make and share this Cod With Oregano recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Use cooking spray to coat a baking sheet large enough to hold the fish in a single layer.
- In a small bowl, mix together the orange juice, lemon juice, oregano, salt and olive oil.
- Lay the fillets on the baking sheet without crowding them.
- Brush fish with the dressing.
- Roast the cod for 10 minutes, or until the thickest part of the largest fillet flakes easily with a fork.
- Serve immediately.
BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT
Provided by Gina Marie Miraglia Eriquez
Categories Olive Potato Bake Low Carb Quick & Easy Low Cal Dinner Cod Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
- Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.
COD WITH TOMATOES, OLIVES, AND CAPERS
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
Provided by threeovens
Categories Very Low Carbs
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
- Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
- Sprinkle the remaining parsley over the fish and serve.
Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33
BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
- Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
- Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
COD WITH SWEET PEPPERS
This quick and delicious recipe is a long-time family favorite. I like to use three or four different-colored peppers for an extra-pretty presentation. Then serve with couscous or brown rice to round out the meal. -Judy Grebetz, Racine, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.
Nutrition Facts : Calories 168 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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
Time 40m
Yield 4
Number Of Ingredients 6
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
COD WITH CHORIZO AND BREADCRUMBS
Provided by Dawn Perry
Categories Fish Sauté Dinner Sausage Seafood Cod Breadcrumbs Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.
- Heat 1 tablespoon oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Season cod with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.
- Serve cod topped with chorizo mixture and toasted breadcrumbs.
- DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.
CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
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 ORZO & SPICY SAUSAGE
Make a Friday night one-pot with red pepper, orzo, spicy nduja sausage and succulent pieces of cod. It's comforting, rich and a breeze to make
Provided by Esther Clark
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.
- Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over the parsley and serve with salad, if you like.
Nutrition Facts : Calories 715 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 2 milligram of sodium
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