Cod In Light Tomato Sauce Recipes

COD WITH HEARTY TOMATO SAUCE

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.

BAKED COD IN TOMATO SAUCE RECIPE

Steps:

• Wash the fillets under running water
• Use some paper towels to tap the fillets and absorb the excess water
• Season with salt, pepper, paprika, and granulated garlic
• Heat the olive oil in an oven-proof pan/skillet
• Mince garlic and sautee it for up to 1 minute
• Add the canned tomato sauce and simmer for 5 minutes
• Finely chop one handful of parsley and cilantro and add to the sauce
• Mix and simmer for another 5 minutes
• Add the seasoned cod fillets into the sauce
• Sprinkle the sliced green olives on top
• Insert into the preheated oven at 350F
• Bake for 20 minutes at 350F
• Take out of the oven and serve with pleasure

COD FISH IN TOMATO SAUCE

Steps:

• In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
• Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
• Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

COD IN LIGHT TOMATO SAUCE

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 28/20 cm (11/8'') rectangular oven dish (or medium size round dish). Season the fish pieces on both sides and set aside.To make the tomato sauce in a large pan heat up the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
• Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
• Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
• Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
• Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes. Remove your cod with tomato sauce from the oven and serve immediately.

COD IN TOMATO SAUCE

Steps:

• In a saucepan, add the sliced onion, peeled tomatoes cut into small chunks, tomato pulp, chopped garlic and the olive oil. Stir and cook on a low heat until the tomato start to break down, stirring occasionally. Add the cod cut into pieces and season with salt, pepper and white wine. Simmer for about 15 minutes.
• Sprinkle with chopped rosemary, turn off the heat and serve with boiled potatoes or white rice.

SALT COD IN TOMATO SAUCE

Steps:

• Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
• Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.

SALT COD IN TOMATO SAUCE

Steps:

• Drain the salt cod and pick out any stray bones or pieces of skin, then cut it into chunks. Combine the oil and garlic in a large skillet over medium heat. Add the anchovies and cook, stirring occasionally, until the garlic is lightly golden and the anchovies broken up. Raise the heat to medium high and add the tomatoes along with a little salt and some pepper. Cook for a few minutes, stirring occasionally, until the mixture gets saucy, about 15 minutes.
• Add the capers, olives, pepper flakes, and cod. Cook for about 10 minutes, stirring occasionally and gently, until the cod is hot. Taste and adjust the seasoning, then garnish and serve.
• Fried Salt Cod in Tomato Sauce
• More work, but better: After poaching the salt cod, cut it into chunks. Drain well on paper towels, then dredge in flour and fry on both sides in at least 1/4 inch of hot olive oil. Add to the tomato sauce as directed.

COD IN TOMATOES WITH WINE

Steps:

• Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
• Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
• Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

POACHED COD IN TOMATO SAUCE

Steps:

• Heat oil in large skillet.
• Add the onion and garlic. Cook till soft.
• Add the crushed tomatoes and capers and simmer for 10 minutes or so.
• Add the cod and simmer till flaky.
• Add the basil and serve.

COD FILLETS IN SPICY TOMATO SAUCE

Steps:

• Arrange fish in a 1-1/2-qt. microwave-safe dish coated with cooking spray. , In a large bowl, combine the remaining ingredients; pour over fish. Cover and microwave on high for 3-4 minutes on each side or until fish flakes easily with a fork.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.