Baked Cod With Caramelized Onions And Cherry Tomatoes BaccalÀ Al Forno Recipes

THE BEST BAKED COD

Steps:

• Preheat oven to 400˚F.
• Set a large oven-safe skillet over medium-high heat and heat it up. When skillet is hot, add olive oil and swirl around.
• Add chopped onions to the skillet and cook for 2 minutes, or until tender. Stir in garlic and cook for 20 seconds.
• Add tomatoes and season with ½ teaspoon oregano, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; continue to cook for 1 minute.
• Stir in the white wine and vinegar; bring to a simmer and continue to cook for 2 minutes.
• Season the fish with remaining oregano, remaining salt and pepper, plus paprika. Remove skillet from heat.
• Nestle the fish in the tomato mixture. Bake for 10 minutes.
• Sprinkle the feta cheese over the fish and continue to bake for 5 to 8 more minutes, or until cooked through and fish flakes easily when tested with a fork.
• Remove from oven.
• Garnish with basil or parsley.
• Serve.

BAKED COD WITH CARAMELIZED ONIONS AND CHERRY TOMATOES-BACCALÀ AL FORNO

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until they are caramelized.
• In a medium sized bowl, combine the panko crumbs with 3 teaspoons of chopped parsley and 1 teaspoon of melted butter, 2 teaspoons of olive oil, and the juice of half the lemon.
• Once the onions are ready, add salt and pepper.
• Add the lemon juice and the white wine to the onions and continue to cook for 1 minute.
• Spread the onion and lemon mixture into a large casserole.
• Place the fish on top of the onions, drizzle on a teaspoon of the olive oil and season the fish with salt and pepper.
• Divide the crumb topping evenly over the fish and sprinkle with the rest of the parsley and toss on the cherry tomatoes.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.

BAKED COD WITH TOMATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
• Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
• Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
• In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

COD & TOMATO TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.