Cod Loin With Cherry Tomatoes Mozzarella And Basil Recipes

ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA

Steps:

• Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
• Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
• Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
• Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
• Enjoy.

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.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

CALZONES OF TOMATO, MOZZARELLA AND BASIL

Steps:

• Preheat the oven to 400°F.
• Brush each pastry sheet with olive oil. Season with salt and pepper. Spread the roasted garlic puree onto each sheet. Lay tomatoes and mozzarella slices onto each sheet. Season with Italian seasoning and 1/2 the basil.
• Brush edges with an egg wash, and fold over to a triangle shape. Seal edges with fork tines. Cut 3 small slits in top to allow steam to vent.
• Brush tops with remaining egg wash, then sprinkle tops with parmesan cheese. Bake for 15-20 minutes or until the cheese starts to bubble and brown.
• Garnish with sprinkles of fresh basil and a side dish of the tomato sauce.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.