Roasted Cod With Spinach And Clam Sauce Recipes

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.

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:

• 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:

• Thaw, drain and squeeze chopped spinach. If you don't get the spinach mostly dry, the sauce is wet, runny and rather icky. !Raw spinach does not work in this recipe!
• Melt butter in sauce pan.
• Add olive oil and garlic.
• Add spinach, cook until warmed through (approximately 5 minutes).
• Add clams and juice, simmer for 5 minutes.
• remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.