Kellys Yummy Baked Cod With Balsamic And Tomatoes Recipes

BAKED COD WITH TOMATOES AND ONIONS

Baked Cod with Tomatoes and Onions image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

COD WITH BACON & BALSAMIC TOMATOES

Cod with Bacon & Balsamic Tomatoes image

Let's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 center-cut bacon strips, chopped
4 cod fillets (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grape tomatoes, halved
2 tablespoons balsamic vinegar

Steps:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 485mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

KELLY'S YUMMY BAKED COD WITH BALSAMIC AND TOMATOES

KELLY'S YUMMY BAKED COD WITH BALSAMIC AND TOMATOES image

Categories Fish Bake Low Fat

Yield makes 4 servings

Number Of Ingredients 5

Ingredients

4 5 oz cod fillets
1 large can crushed tomatoes in puree
1 large can of whole peeled tomoatoes
1 large onion (red or white)sliced
1 package of dried sundried tomoatoes (not in oil) soaked in water. (in most health food stores)

Steps:

Preheat oven to 350 degrees. Line a large baking dish with tin foil being sure to leave room to wrap up the fish. (longer on the sides) Place cod fillets in the dish side by side. Place whole peeled tomotoes only (not sauce) all over the fish. Pour crushed tomatoes (with sauce) all over fish as well. Scatter onions around the fish. Seal fish with foil being sure to wrap it up well. Bake for 10 min. at which point you open the foil and put the sundried tomatoes on top of the fish. Put the oven on broil and broil the fish with the foil open for another 10 min. or so or when fish is flaky to the touch. When fish is done serve it on a plate pouring extra sauce from baking dish on top of the fish.

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