COD WITH TOMATOES OLIVES AND CAPERS RECIPES
COD WITH TOMATOES, OLIVES, AND CAPERS RECIPE - FOOD.COM
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.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
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, FatContent 6, SaturatedFatContent 0.9, CholesterolContent 73.3, SodiumContent 536.3, CarbohydrateContent 12.6, FiberContent 3.7, SugarContent 6.9, ProteinContent 33
BAKED COD WITH TOMATOES, OLIVES AND CAPERS -- BAKED COD ...
Think you can’t entertain with fish? The trick is to make a bold flavorful base so that even those funny about fish will love it. This baked cod recipe packs big flavor using sweet-tart tomatoes, briny olives and salty capers. That mixture gets baked ahead of time so, when it’s time to dine, simply nestle mild white fish filets—use as many filets as mouths you’re feeding—into the base then bake until just cooked through. Serve with a side of fluffy couscous or steamed white rice. Psst: you can use this same technique with boneless-skinless chicken breasts or jumbo shrimp. Toss any leftovers with pasta for a new take on puttanesca.
Provided by Dawn Perry
Total Time 1 hours 5 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Combine tomatoes, olives, onion, wine, oil, capers, crushed red pepper, 1 teaspoon salt, and several grinds of black pepper in a 3-quart baking dish; stir to combine. Roast until tomatoes have softened and mixture has thickened slightly, 35 to 40 minutes. Recipe can be made up to this point 1 day ahead.
- When ready to serve, heat oven to 425°F. Season fish with remaining ½ teaspoon salt and several grinds of black pepper. Nestle fish in tomato mixture and place in oven. Roast until fish is just cooked through, 10 to 15 minutes. Top with parsley.
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COD WITH TOMATOES, OLIVES, AND CAPERS | JUST A PINCH RECIPES
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.
From justapinch.com
Reviews 5
Category Fish
Cuisine American
From justapinch.com
Reviews 5
Category Fish
Cuisine American
- Garnish fish with the remaining parsley and serve.
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BAKED COD WITH TOMATOES, OLIVES AND CAPERS -- BAKED COD RECIPE
Think you can’t entertain with fish? The trick is to make a bold flavorful base so that even those funny about fish will love it. This baked cod recipe packs big flavor using sweet-tart tomatoes, briny olives and salty capers. That mixture gets baked ahead of time so, when it’s time to dine, simply nestle mild white fish filets—use as many filets as mouths you’re feeding—into the base then bake until just cooked through. Serve with a side of fluffy couscous or steamed white rice. Psst: you can use this same technique with boneless-skinless chicken breasts or jumbo shrimp. Toss any leftovers with pasta for a new take on puttanesca.
From realsimple.com
Reviews 4.5
Total Time 1 hours 5 minutes
From realsimple.com
Reviews 4.5
Total Time 1 hours 5 minutes
- When ready to serve, heat oven to 425°F. Season fish with remaining ½ teaspoon salt and several grinds of black pepper. Nestle fish in tomato mixture and place in oven. Roast until fish is just cooked through, 10 to 15 minutes. Top with parsley.
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ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE RECIPE ...
The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.
From eatingwell.com
Reviews 4.2
Total Time 25 minutes
Category Healthy Cod Recipes
Calories 151.3 calories per serving
From eatingwell.com
Reviews 4.2
Total Time 25 minutes
Category Healthy Cod Recipes
Calories 151.3 calories per serving
- Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 112 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
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COD WITH OLIVES & TOMATOES
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BAKED COD WITH TOMATOES & CAPERS - SPEND WITH PENNIES
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