Black Cod With Olives And Potatoes In Parchment Recipes

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BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT



Black Cod with Olives and Potatoes in Parchment image

Provided by Gina Marie Miraglia Eriquez

Categories     Olive     Potato     Bake     Low Carb     Quick & Easy     Low Cal     Dinner     Cod     Spring     Summer     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves
Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Steps:

  • Preheat oven to 400°F with a baking sheet on bottom rack.
  • Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.
  • Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES



One-pot fish with black olives & tomatoes image

Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

175g black olive in oil, stones removed
1large onion , roughly chopped
400g can chopped tomato
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
chopped parsley
lemon wedges

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
  • Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
  • Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
  • Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES



Salt Cod with Potatoes Onions and Black Olives image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

1-1/2 pounds dried salt cod (Bacalhau)
1/2 medium yellow onion, sliced
2 bay leaves
6 medium red or white rose potatoes
1/3 cup plus 2 tablespoons fruity Spanish olive oil
4 medium onions, cut crosswise into 1/8 inch slices and separated into rings
6 cloves garlic, minced
1 cup dry white wine
2 cups fish stock or clam juice
1 1/2 cups heavy cream
24 oilcured black olives, pitted and coarsely chopped
1/4 cup grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley, finely chopped

Steps:

  • To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
  • Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
  • In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
  • Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
  • Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
  • In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod With Potatoes and Olives image

This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.

Provided by SkinnyMinnie

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil, plus
1 teaspoon olive oil
salt and pepper, to taste
4 (6 -8 ounce) cod fish fillets
1 pint cherry tomatoes, halved
1/2 cup kalamata olive, pitted

Steps:

  • Preheat the oven to 450ºF.
  • On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
  • Season generously with salt and pepper.
  • Arrange potatoes in a single layer, cut side down.
  • Bake, tossing potatoes once, until beginning to brown, about 20 minute.
  • Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
  • Remove baking sheet from the oven.
  • Add the tomatoes and olives to the potatoes; stir to combine.
  • Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
  • Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
  • Transfer the fish and vegetables to a serving platter and serve immediately.

Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1

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