Roast Cod With Leeks Plum Tomatoes And Wilted Spinach Recipes

Steps:

• Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
• Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.

Steps:

• Preheat the oven to 450°F. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
• Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.
• Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.
• Preparing the Leeks
• First cut away and discard the leek's root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

Steps:

• Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.
• Sprinkle the tomatoe slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper Heat olive oil in a large saute pan over high heat.
• When hot, add cod and tomatoe slices.
• Cook until cod steaks are golden on bottoms, about 4 1/2 minutes.
• Using a metal spatula, turn cod steaks and tomatoes.
• Add 1 cup water and the garlic, and bring the liquid to a simmer.
• Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes.
• Divide cod, tomatoes, and broth among four soup bowls.
• Garnish with parsley, and serve.

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.
• Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
• Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Steps:

• Place oven on broil setting.
• Using a broiling rack, arrange fish fillets on rack, sprinkle with fresh ground pepper and lemon juice.
• Place fish in oven on the rack closest to the broiler.
• Meanwhile, coat a non stick frying pan with cooking spray, add 1 tsp.
• olive oil and saute onions until translucent.
• Add remaining ingredients to pan and cook five to 10 more minutes.
• When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach relish.
• Serve over a bed of fresh spinach leaves or a bed of wild rice.

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.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
• Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.