Baked Cod With Tomato Olive Tapenade Recipes

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE

Roasted Cod with Warm Tomato-Olive-Caper Tapenade image

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.

Provided by EatingWell Test Kitchen

Time 25m

Number Of Ingredients 9

Ingredients

1 pound cod fillet (see Tip)
3 teaspoons extra-virgin olive oil, divided
¼ teaspoon freshly ground pepper
1 tablespoon minced shallot
1 cup halved cherry tomatoes
¼ cup chopped cured olives
1 tablespoon capers, rinsed and chopped
1 ½ teaspoons chopped fresh oregano
1 teaspoon balsamic vinegar

Steps:

Preheat oven to 450F. Coat a baking sheet with cooking spray.
Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 3.9 g, Cholesterol 44.6 mg, Fat 8 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.1 g, Sodium 588.3 mg, Sugar 1.4 g

BAKED COD WITH TOMATOES AND ONIONS

Baked Cod with Tomatoes and Onions image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

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.

BAKED COD WITH TOMATO-OLIVE TAPENADE

Baked Cod With Tomato-Olive Tapenade image

Make and share this Baked Cod With Tomato-Olive Tapenade recipe from Food.com.

Provided by June Langton

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cod fish fillet (could be frozen)
3 teaspoons extra virgin olive oil (divided)
fresh ground black pepper
1 tablespoon minced shallot
1 cup cherry tomatoes, halved
1/4 cup chopped black olives
1 tablespoon chopped drained capers
1 1/2 teaspoons chopped fresh oregano
1 teaspoon balsamic vinegar

Steps:

Heat oven to 450 degrees.
Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.

Nutrition Facts : Calories 144.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 189.6, Carbohydrate 3.2, Fiber 1.1, Sugar 1.2, Protein 20.8

BAKED COD WITH OLIVES

Baked Cod with Olives image

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 10

Ingredients

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 teaspoons drained capers, rinsed and coarsely chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.

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WWW.SPECIALRECIPETODAY.COM

301 Moved Permanently . The document has been permanently moved to here.
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