Roasted Cod And Tomatoes With Basil And White Wine Recipes

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ROASTED COD AND TOMATOES WITH BASIL AND WHITE WINE

This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.

Provided by lauralie41

Categories     One Dish Meal

Time 40m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 9



Roasted Cod and Tomatoes With Basil and White Wine image

Steps:

  • Preheat the oven to 400°F
  • In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
  • Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
  • Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.

Nutrition Facts : Calories 163.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 49.1, Sodium 285.3, Carbohydrate 4.2, Fiber 0.9, Sugar 2.3, Protein 21.1

2 cups cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 (4 ounce) cod fish fillets, thick fillets
salt
fresh ground black pepper
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
1/2 cup dry white wine, such as Sauvignon Blanc

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Oven Roasted Cherry Tomatoes with Basil and Whitefish image

Steps:

  • Preheat oven to 425 degrees F.
  • In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
  • Yield: 4 servings
  • [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.

Nutrition Facts : Calories 204 calorie, Fat 7 grams, SaturatedFat 1.3 grams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 27 grams

2 pints cherry tomatoes
1 tablespoon extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 pounds white fleshed fish

ROASTED COD

This is a beautifully easy, rustic style dish, packed with flavour. Serve at the table so your guests see it, in its roasting tin.

Provided by Lene8655

Categories     Australian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Roasted Cod image

Steps:

  • Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
  • Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
  • Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
  • Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.

Nutrition Facts : Calories 325.6, Fat 11.4, SaturatedFat 1.7, Cholesterol 64.5, Sodium 93, Carbohydrate 23, Fiber 3.6, Sugar 3.1, Protein 29.6

450 g floury potatoes
1 garlic head
4 plum tomatoes
4 rosemary sprigs
3 tablespoons olive oil
600 g thick boneless cod fish fillets, skin on
4 tablespoons white wine
salt & freshly ground black pepper
basil leaves (to garnish)

COD IN TOMATOES WITH WINE

Easy, but delicious. Great for those watching their diet and for those that want a decent feast! Serve with vermicelli noodles, new potatoes, or salad.

Provided by sslyon

Categories     Seafood     Fish

Time 55m

Yield 2

Number Of Ingredients 11



Cod in Tomatoes with Wine image

Steps:

  • Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
  • Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
  • Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g

6 vine-ripened tomatoes
1 tablespoon vegetable oil
¾ onion, finely chopped
2 cloves garlic, chopped
1 fresh red chile pepper, seeded and chopped
1 cup dry white wine, or more as needed
salt and ground black pepper to taste
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 (4 ounce) cod loins
8 large uncooked prawns, peeled and deveined

PAN SEARED COD IN A WHITE WINE TOMATO BASIL SAUCE RECIPE

Provided by charlotteh371

Number Of Ingredients 15



Pan Seared Cod in a White Wine Tomato Basil Sauce Recipe image

Steps:

  • Instructions Preheat oven to 375 degrees (F). For the White Wine Tomato Basil Sauce: Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod: Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through. Pour the white wine tomato basil sauce over the cod and serve at once.

For the White Wine Tomato Basil Sauce:
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves (or 3 smaller cloves) garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
2 tablespoons olive oil
1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
Salt and pepper

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