Cod Cakes In Tomato Sauce Recipes
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
COD CAKES WITH DIJON TARTAR SAUCE
Make and share this Cod Cakes With Dijon Tartar Sauce recipe from Food.com.
Provided by chia2160
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce by mixing all the ingredients and refrigerate.
- Preheat oven to 350°F.
- Cook potato in microwave 5 minutes until tender.
- Mash and cool.
- Add remaining ingredients and shape into 12 patties.
- Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
- Spray a baking sheet with cooking spray and add cooked patties.
- Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.
Nutrition Facts : Calories 387.1, Fat 15.1, SaturatedFat 2.6, Cholesterol 124.5, Sodium 505.6, Carbohydrate 35.1, Fiber 2.6, Sugar 5.3, Protein 27.3
COD & MEDITERRANEAN TOMATO SAUCE
Really great recipe to liven up cod, especially good to encourage recalcitrant fish eaters.
Provided by JaneRees
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the onion, carrot, celery and garlic.
- Pour half of the olive oil into a pan, heat and then add the chopped vegetables. Sweat the vegetables without colouring them until softened.
- Add the chopped tomatoes, basil leaves, passata, sugar and chilli flakes and pepper. Give good stir and then allow to simmer and reduce for at least 30 minutes. If a smoother sauce is required, this is the time to use a hand held blender (or similar) to get rid of any lumps.
- Mix the flour and seasoning in a shallow bowl and then dredge cod loins in the flour and set aside ready to fry.
- Heat the remaining oil in a frying pan and then gently place the floured cod loins into the pan and cook, turn the cod carefully and continue to fry until the cod has cooked through. Do not be tempted to cook the fish for too long or else it will dry out.
- Serve the cod with the sauce. A good accompaniment to this is gnocchi. Also, can add a handful of black olives to the tomato sauce to give it some extra zing.
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- Start with the fish cakes so they can firm up prior to frying. Chop up the fish very finely and place in a bowl with all the other ingredients except for the olive oil. When using bread instead of panko you need to blitz the bread in a food processor to form breadcrumbs. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8-12 cakes, depending on how big you want them. I always refrigerate the cakes for at least 30 minutes to firm up, but when you have time one hour is even better.
- While the cakes are firming up in the refrigerator you can start on the tomato sauce. Heat up the olive oil in a very large frying pan for which you have a lid. Add the onion and garlic and cook for 5-8 minutes until soft and translucent on medium heat. Make sure not to burn the garlic. Then add the spices and fry for another minute. Add the water and keep simmering for another 3 minutes. Add the passata, chili, garlic, sugar, ¾ tsp of salt and some black pepper. Simmer on low heat for about one hour and taste to adjust the seasoning when needed.
- While the sauce is cooking add the remaining oil to a frying pan and fry the cakes for about 3 minutes on each side until nicely browned. Place the seared cakes gently, side by side, in the tomato sauce. Carefully add enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.
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- To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. Cook for 8-10 minutes, stirring frequently. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, the sauce will get thick. Set aside.
- To make the fish cakes, put the bread in the bowl of a food processor and process until they become fine crumbs. Remove and put into a large mixing bowl.
- Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
- Peel and cut the onion into quarters, add it to the processor, along with the garlic cloves, and process until finely chopped, add them to the mixing bowl.
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