Baked Cod On A Risotto Red Pepper Bed Recipes

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BAKED COD IN ROASTED RED PEPPER SAUCE



Baked Cod in Roasted Red Pepper Sauce image

A healthy baked cod recipe made in a creamy roasted red pepper sauce. This Whole30 dish is great served over cauliflower rice or zoodles, but just as delicious if you opt for rice or quinoa.

Provided by Michelle Miller

Categories     Main Course

Number Of Ingredients 11

4 cod fillets (4-5 ounces each)
1 tablespoon olive oil
salt and pepper (to taste)
3 red peppers (halved and seeded)
1/4 cup olive oil (divided)
1/3 cup almond milk
1/4 cup parsley (or fresh basil)
1 1/2 tablespoons lemon juice
1 clove garlic (minced)
3/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Add peppers to a baking tray, skin side up, and drizzle with 1 tablespoon of olive oil.
  • Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 20 minutes. If baking in a conventional oven, preheat the oven on broil, and place a rack in the middle of the oven. Bake peppers for 26-28 minutes, until the tops are charred.
  • Once peppers have cooled, pull the charred skin off the peppers.
  • Add the peppers and the rest of the sauce ingredients to a blender. Process until a creamy smooth sauce is formed.
  • Pour sauce in a baking dish.
  • Drizzle cod fillets with olive oil, and season to taste with salt and pepper. Add cod fillets to the baking dish filled with red pepper sauce.
  • Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 18 minutes.
  • If baking in a conventional oven, preheat oven to Broil, and bake on the middle rack for 25 minutes.

Nutrition Facts : Calories 285 kcal, Carbohydrate 6 g, Protein 21 g, Fat 18 g, SaturatedFat 2 g, Sodium 469 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

OVEN-BAKED RED PEPPER RISOTTO



Oven-baked red pepper risotto image

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Provided by Good Food team

Time 35m

Number Of Ingredients 9

1 tbsp oil
1 onion, chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomato
200g frozen roasted pepper
500ml vegetable stock
handful flat-leaf parsley, chopped
parmesan, to serve (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE



Baked Cod with Roasted Red Pepper Horseradish Sauce image

This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

Provided by Scott in MA

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
  • Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
  • Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 20.5 g, Cholesterol 73.1 mg, Fat 5.2 g, Fiber 2.7 g, Protein 33.2 g, SaturatedFat 0.9 g, Sodium 717.1 mg, Sugar 7.2 g

BAKED COD ON A RISOTTO-RED PEPPER BED



BAKED COD ON A RISOTTO-RED PEPPER BED image

Categories     Fish     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 12

6 cod fillets
12 lemon wedges
1/4 cup diced red pepper
15 oz. fresh spinach
1 1/4 cup Arborio rice
12 oz shopped mushrooms
30 oz chicken stock (warmed)
1 large onion diced
24 asparagus tips
1 tbls. garlic
3 tbls. butter
1 tbls. olive oil

Steps:

  • Pre-heat oven to 400 Over medium heat, place the butter and onions in a medium heavy pot and saute until onions are translucent, add the mushrooms and red pepper and continue to cook for another 10 minutes. Add the rice and stir for 2 minutes and then add 1 cup of the warm stock stirring until all the liquid is gone, add another cup of stock and the aspargus tips and repeat until all the broth is absorbed. Place cod fillets into the preheated 400 oven for 12 minutes. While cod is baking, wilt the spinach in a large skillet using the oilve oil and reserve for final step. Divide risotto in the center of 6 plates. Divide spinich onto the 6 plates layering it on top of the risotto. Place a cod fillet on top of the spinach and garnish with the parsley and a lemon wedge.

OVEN-BAKED RED PEPPER RISOTTO



Oven-Baked Red Pepper Risotto image

Make and share this Oven-Baked Red Pepper Risotto recipe from Food.com.

Provided by English_Rose

Categories     Short Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 onion, chopped
10 ounces risotto rice
1 cup white wine
14 ounces chopped tomatoes
8 ounces roasted red peppers
2 cups vegetable broth
salt and pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, to serve

Steps:

  • Heat the oven to 400°F.
  • Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
  • Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
  • Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining broth and parsley.
  • Serve sprinkled with parmesan if you like.

Nutrition Facts : Calories 213.2, Fat 4, SaturatedFat 0.6, Sodium 789, Carbohydrate 31.2, Fiber 2.5, Sugar 4.4, Protein 3.5

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE



Baked Cod with Roasted Red Pepper Horseradish Sauce image

This baked fish is easy to make and busting with flavor. Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

Provided by Scott in MA

Categories     Fish Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 (6 ounce) jar roasted red peppers - drained, patted dry, and diced
1 cup horseradish sauce
8 dashes Worcestershire sauce
4 large cod fillets, rinsed and dried with paper towels
garlic pepper seasoning
1 cup crushed Cajun-seasoned snack mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
  • Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
  • Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 20.5 g, Cholesterol 73.1 mg, Fat 5.2 g, Fiber 2.7 g, Protein 33.2 g, SaturatedFat 0.9 g, Sodium 717.1 mg, Sugar 7.2 g

ROASTED RED PEPPER RISOTTO



Roasted Red Pepper Risotto image

This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!

Provided by Tracy K

Categories     Short Grain Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon Galliano
1 1/2 cups onions, finely chopped
2 cloves garlic, thinly sliced
1 1/2 large carrots, minced
4 tablespoons unsalted butter
1 1/2 cups arborio rice
3/4 cup dry vermouth
1 (12 ounce) jar roasted red peppers, pureed with enough water to measure 3 cups (can substitute your own roasted peppers)
2 -3 cups chicken stock
2 -3 cups vegetable stock
1 dash vinegar (optional)
2 teaspoons dried oregano
2 teaspoons dried tarragon
1/2-3/4 cup grated parmesan cheese or 1/2-3/4 cup romano cheese

Steps:

  • Using a food processor, process the carrots and garlic together until finely minced.
  • In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
  • Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
  • While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
  • Add butter to caramelized veggies and let melt.
  • Add rice, stirring to coat each grain.
  • Cook 1-2 minutes.
  • Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
  • Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
  • Do not add any additional liquid until the previous liquid has been absorbed!
  • Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
  • You may not need all of the stock mixture, or you may need to supplement with additional stock.
  • Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
  • When the rice is nearly done, add the vinegar.
  • Adjust seasonings and add the oregano and tarragon.
  • When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4

COD WITH SWEET PEPPERS



Cod with Sweet Peppers image

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

1 medium onion, halved and sliced
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
4 cod fillets (6 ounces each)
3/4 cup julienned green pepper
3/4 cup julienned sweet red pepper
2-1/2 teaspoons cornstarch
1 tablespoon cold water
1 medium lemon, halved and sliced

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

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Top Asked Questions

How do you cook cod fillets for risotto?
While the risotto is cooking, prepare the cod, seasoning it with salt and pepper. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 5 minutes.
How to cook cod fillets with red peppers?
Once your red peppers are roasted, throw them in a blender and process until everything is creamy and smooth. Taste, and adjust the cayenne, salt and pepper to taste. Add the sauce to the bottom of a baking dish, and add the cod fillets. The fish absorbs the flavor of the sauce while baking, and keeps the fish wonderfully moist!
How to cook cod fillets in the oven?
Drizzle cod fillets with olive oil, and season to taste with salt and pepper. Add cod fillets to the baking dish filled with red pepper sauce. Bake in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 485º F for 18 minutes. If baking in a conventional oven, preheat oven to Broil, and bake on the middle rack for 25 minutes.
How do you cook cod and rice together?
Bake the rice for 12 minutes. While the rice is cooking, heat up half the remaining oil in a large frying pan over a high heat. Season the cod with salt and pepper and when the oil is hot, carefully lay three fillets in. Brown on both sides. Remove the browned cod to a plate and repeat the process with the remaining oil and fish. the rice a stir.

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