Cod With Winter Vegetables Recipes

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OVEN BAKED COD WITH ROASTED VEGETABLES



Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

  • Preheat the oven to 200 C.
  • Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
  • Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
  • Serve the cod with the roasted vegetables, sprinkled with torn parsley.
  • You may also enjoy a bit of mayonnaise on the side.

DEVILED COD WITH WINTER GREENS



Deviled Cod with Winter Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 head escarole, chopped
1 bunch kale, stems removed, leaves chopped
Juice of 1/2 lemon, plus wedges for serving
1/3 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1/4 teaspoon cayenne pepper
4 6-ounce skinless Pacific cod fillets (or other firm white fish)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 red onion, halved and sliced

Steps:

  • Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere.
  • Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes.
  • Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges.

Nutrition Facts : Calories 381 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 537 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 36 grams

COD WITH WINTER VEGETABLES



Cod With Winter Vegetables image

From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)

Provided by KLHquilts

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil (or butter, if you prefer)
1 tablespoon garlic, minced
1/2 lb carrot (peeled and cut into rounds)
1/2 lb celery, cut into 1/2-inch dice
1/2 lb potato (red or Yukon Gold, peeled and cut into 1/2-inch dice)
1 onion, large and sliced into rings
1 1/2 lbs cod fish fillets, cut into 10-12 pieces (or use any other firm white fish)
2 cups white wine (or any kind of stock, or water, or any combination of these that adds up to 2 cups)

Steps:

  • Preheat oven to 375°F.
  • Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
  • Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
  • Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
  • Cover and bake until the potatoes are cooked through -- about 45 minutes.

Nutrition Facts : Calories 386.7, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.3, Sodium 187.3, Carbohydrate 23.6, Fiber 4.2, Sugar 6.4, Protein 32.9

LEMON BUTTER BAKED COD WITH VEGETABLES



Lemon Butter Baked Cod with Vegetables image

Traditional Finnish dish. Baked lemon butter cod topped with light vegetable stuffing. I have fed this to people who say they hate fish, and made many converts along the way.

Provided by cassandra552

Categories     Main Dish Cod

Time 50m

Yield 8

Number Of Ingredients 15

2 pounds fresh cod fillets
2 tablespoons lemon juice
2 tablespoons butter, cut into small pieces
2 teaspoons salt, divided
⅛ teaspoon ground black pepper
2 medium carrots, coarsely shredded
1 medium onion, chopped
1 large stalk celery, minced
5 slices crustless white bread, cubed
½ cup butter, melted
1 teaspoon ground sage
½ teaspoon ground thyme
¼ cup dry bread crumbs
2 tablespoons snipped fresh parsley
½ teaspoon ground paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut cod fillets into serving pieces. Arrange in an ungreased baking dish and sprinkle with lemon juice, butter pieces, 1 1/2 teaspoons salt, and pepper.
  • Mix carrots, onion, celery, bread cubes, melted butter, sage, thyme, and remaining 1/2 teaspoon salt together in a bowl. Mix bread crumbs, parsley, and paprika together in a separate bowl.
  • Spread vegetable mixture evenly over cod. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover and sprinkle bread crumb mixture over top. Bake until fish flakes easily with a fork, about 5 more minutes.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 13.9 g, Cholesterol 79.8 mg, Fat 15.9 g, Fiber 1.5 g, Protein 22.6 g, SaturatedFat 9.4 g, Sodium 913.5 mg, Sugar 2.4 g

CRISPY COD WITH VEGGIES



Crispy Cod with Veggies image

Take the chill off brisk evenings and warm body and soul with this light but nourishing entree from our Test Kitchen. Round out the meal with a loaf of crusty bread.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 cups broccoli coleslaw mix
1/2 cup chopped fresh tomato
4 teaspoons chopped green onion
2 garlic cloves, minced
2 cod fillets (6 ounces each)
Pepper to taste
1/4 cup crushed potato sticks
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 teaspoons butter, melted

Steps:

  • In a large bowl, combine the coleslaw mix, tomato, onion and garlic; spread into an 11x7-in. baking pan coated with cooking spray. Top with cod fillets; sprinkle with pepper. , Combine the potato sticks, bread crumbs, cheese and butter; sprinkle over fillets. Bake, uncovered, at 450° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 445mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

ROASTED WINTER SQUASH WITH SEARED COD



Roasted Winter Squash With Seared Cod image

Roasting slices of winter squash with nothing more than butter or oil is very effective. It's a preparation that can form the basis of a main dish (as it does here, with cod) or stand alone, especially when sprinkled with a dusting of a good spice mixture.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons butter
1 1/2 pounds winter squash (preferably butternut) or sweet potato, peeled and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 1/2 pounds cod fillet, in 2 or 4 pieces
Flour for dusting
2 tablespoons balsamic or sherry vinegar

Steps:

  • Preheat oven to 400 degrees. Melt half the butter in a small saucepan.
  • Put 2 tablespoons melted butter in a roasting pan and arrange squash slices in one layer on it. Sprinkle with salt and pepper and drizzle remaining 2 tablespoons melted butter on top. Roast without turning for 20 to 30 minutes, or until squash is tender; keep warm while you finish fish.
  • About 5 minutes before squash is done, put a heavy skillet over medium-high heat for about 2 minutes; add 2 tablespoons butter. Dredge cod pieces lightly in flour and sprinkle with salt and pepper. Add to skillet and turn heat to high; cook, turning only once, until nicely browned on both sides and cooked through (a thin-bladed knife will meet little or no resistance when fish is done).
  • Arrange squash slices on a platter, then top with fish. Add remaining butter to skillet over medium heat; when it sizzles and browns, add vinegar and cook for 10 to 20 seconds more. Pour over all and serve immediately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 877 milligrams, Sugar 7 grams, TransFat 1 gram

BAKED COD AND VEGGIES



Baked Cod and Veggies image

"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1 small onion, halved and sliced
1 tablespoon olive oil
1 small sweet red pepper, diced
1 cup sliced fresh mushrooms
1 garlic clove, minced
1/4 teaspoon ground allspice
Dash salt
Dash pepper
2 tablespoons sliced ripe olives, drained
2 tablespoons lemon juice, divided
3 teaspoons minced fresh parsley, divided
2 cod fillets (6 ounces each)

Steps:

  • In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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