OVEN BAKED COD WITH ROASTED VEGETABLES
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
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.
ROASTED COD WITH CARROTS AND BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.
- Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.
ROASTED COD WITH POTATOES AND OLIVES
Roasting the fish gives the quartered potatoes a chance to cook at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
- Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
- Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g
BAKED COD AND VEGGIES
"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
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
EASTERN COD WITH ROASTED VEGETABLES
The vegetable ragout creates a deep rich bed for the flaky cod fillets. Toasted bread crumbs add a crunchy compliment. This recipe is low in fat and high in flavor.
Provided by Geema
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F.
- Season cod with salt and pepper.
- In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
- Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
- Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered.
- To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
- Divide ragout among 4 plates and top with fish and bread crumbs.
ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT
Steps:
- Preheat oven to 450°F with rack in middle.
- Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
- While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
- Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
LEMON BUTTER BAKED COD WITH VEGETABLES
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
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
COD FILLET WITH ROASTED VEGETABLE RAGOûT
Steps:
- Preheat oven to 500°F.
- Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
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