Italian Cod Traybake With Pancetta Recipes

ITALIAN COD TRAYBAKE {WITH PANCETTA}

Italian Cod Traybake {with Pancetta} image

This oven baked Italian Cod traybake recipe is an easy and complete meal that's packed with Italian flavours. Crispy pancetta bacon wraps the fish and tomatoes add a juicy sauce. All in one pan!

Provided by Sarah Barnes

Time 50m

Number Of Ingredients 12

Ingredients

2 tbsp Olive oil
750 g New potatoes (Cut into chunks)
2 Red onions (Peeled and cut into quarters)
2 Red peppers (Deseeded and cut into chunky wedges)
8 Garlic cloves (Whole, unpeeled)
400 g Cherry tomatoes
2 tbsp Italian herb seasoning
Salt and freshly ground black pepper
500 g Cod loin fillets (Boneless and skinless)
95 g Pancetta (Or 8 slices)
150 g Black olives (Pitted and drained)
A handful of basil leaves

Steps:

Pre heat the oven to 200C.
Put the potatoes and 1 tbsp of the oil onto a baking sheet. Cover the potatoes with the oil and bake for 15 minutes.
Add the onions, peppers, garlic cloves with the herbs and salt and pepper and the extra 1tbsp of oil. Mix thoroughly and return to the oven for 15 minutes.
Meanwhile, wrap the cod loin fillets in the pancetta.
Remove the tray from the oven, add the tomatoes, olives and cod fillets wrapped in pancetta.
When cooked, sprinkle with fresh basil and serve.

Nutrition Facts : Calories 481 kcal, Carbohydrate 38 g, Protein 31 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 832 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

BAKED COD ITALIAN-STYLE

Baked Cod Italian-Style image

Tonight, I decided to try to re-create my mom's baked fish. I played with it and used some of the herbs my family love. Also, added white wine, because that makes everything taste good. I like to use wine when I cook, sometimes I even put it in the food. Just kidding!

Provided by Angela (Grammy) Derby

Categories Fish

Time 30m

Number Of Ingredients 12

Ingredients

1 1/2 to 2 lb white fish, such as cod or haddock
1 Tbsp olive oil, extra virgin
2 clove garlic, minced
1/2 c onions, chopped
1 c bell green pepper, chopped (or a combination of red, yellow & green)
1 (14.5 o can(s) diced tomatoes, drained
1/2 c white wine
1/2 tsp basil, dried
1/4 tsp oregano, dried
juice of 1/2 lemon
salt and pepper to taste
grated parmesan cheese (optional)

Steps:

1. Preheat oven to 400'F. Spray bottom of a 9x13" baking pan with cooking spray.
2. In a large skillet, heat olive oil over medium heat and add garlic, peppers and onions; cook on medium for about 2 minutes or until slightly softened.
3. Add tomatoes and wine; continue to cook for 10 minutes or until liquid has evaporated and leaves a chunky sauce.
4. Trim fillets by taking off any skin and removing any bones. (Usually they come trimmed and cleaned from the fish section of your grocery store.)
5. Place fish fillets in the prepared baking pan in a single layer; sprinkle with lemon juice, then spoon the tomato mixture over the fish; sprinkle with Parmesan, if desired.
6. Bake, covered, for 15-20 minutes or until fish is opaque all the way through and flakes easily with a fork. Serve immediately.

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