COD WITH HEARTY TOMATO SAUCE
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED COD WITH SPINACH AND TOMATOES
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
- Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 18.9 g, Fiber 0.9 g, Protein 27.8 g, SaturatedFat 4.9 g, Sodium 413.2 mg, Sugar 4.1 g
COD FILLETS WITH TOMATO & SPINACH RELISH
Make and share this Cod Fillets with Tomato & Spinach Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place oven on broil setting.
- Using a broiling rack, arrange fish fillets on rack, sprinkle with fresh ground pepper and lemon juice.
- Place fish in oven on the rack closest to the broiler.
- Meanwhile, coat a non stick frying pan with cooking spray, add 1 tsp.
- olive oil and saute onions until translucent.
- Add remaining ingredients to pan and cook five to 10 more minutes.
- When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach relish.
- Serve over a bed of fresh spinach leaves or a bed of wild rice.
BAKED COD WITH TOMATOES & SPINACH
Enjoy a delicious, wholesome dish when you make Baked Cod with Tomatoes & Spinach. This Baked Cod with Fresh Tomatoes & Spinach dish is an excellent way to give the dinner table some extra color and flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place fish in 13x9-inch baking dish sprayed with cooking spray.
- Combine remaining ingredients; spoon over fish.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
GRILLED COD WITH MOROCCAN-SPICED TOMATO RELISH
EASY and quick dish, ideal for summertime. I can have this ready is almost no time so it's great for after-work. This recipe can also be made using walleye, sea bass or halibut. Serve over rice with a green salad.
Provided by Hey Jude
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil your grill then heat, or just heat your broiler.
- Brush fillets with 1 tablespoon of the oil; season with salt and black pepper to taste; grill or broil fish until done, 8-10 minutes.
- Heat remaining 2 tablespoons oil in a small skillet over high heat; add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.
- Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.
- Top hot fish with tomato mixture.
Nutrition Facts : Calories 253, Fat 11.6, SaturatedFat 1.7, Cholesterol 73.7, Sodium 388.8, Carbohydrate 4.9, Fiber 1.3, Sugar 3.1, Protein 31.5
ROAST COD WITH LEEKS, PLUM TOMATOES, AND WILTED SPINACH
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
- Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.
Nutrition Facts : Calories 297 g, Cholesterol 78 g, Fat 7 g, Fiber 5 g, Protein 37 g, Sodium 385 g
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