Mediterranean Cod Recipes

MEDITERRANEAN BAKED COD

Steps:

• Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
• Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
• Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
• Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

MEDITERRANEAN COD

Steps:

• Rinse fish, pat dry with paper towels. Season fish with salt and pepper to taste.
• In a large skillet heat 4 tsp of the oil over medium high heat. Add fish and onion. Cook 1 minute, turning once.
• Top fish with tomatoes, olives and thyme. Reduce heat. Cover and cook 2 minutes.
• Drizzle with remaining 4tsp oil, sprinkle with basil. Cover and cook 2-3 minutes more or until fish flakes easily with a fork.

MEDITERRANEAN BAKED COD RECIPE

Steps:

• Preheat the oven to 400 F. Pour 1 tablespoon of olive oil in a large rectangular baking dish.
• Add 4 cod fillets to the baking dish. Top with 1 tablespoon of lemon juice.
• Add ¼ cup green olives, ½ a sliced red onion, and 1 package halved cherry tomatoes to the baking dish around the cod.
• Sprinkle 1 teaspoon of dried basil, 1 teaspoon of dried dill, 1 teaspoon of dried thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper over the fish and vegetables.
• Bake for 10 minutes, or until the cod reaches an internal temperature of 145 F.
• Serve with extra lemon wedges.

MEDITERRANEAN COD PACKETS

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

MEDITERRANEAN COD WITH TOSSED PENNE PASTA

Steps:

• Place the frozen fish fillets in a shallow baking dish and cover loosely with foil. Place in preheated 425 degree oven and bake for 18 to 25 minutes or until fish flakes easily with fork.
• Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
• While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add the drained pasta to tomato mixture and toss to combine adding reserved cooking liquid if extra moisture is desired.
• Divide the pasta and place on 6 plates, top each with a cooked cod fillet and sprinkle with feta cheese and freshly ground pepper.

RICH AND SAUCY MEDITERRANEAN COD

Steps:

• Precise amounts of vegetables not given as you just need to use more of the ones you prefer! Be generous with the tomatoes though. Can also add olives, broccoli or, really, any other of your favourite vegetables (I even used Brussels sprouts today). Start by seasoning the cod with salt and pepper, brush over some olive oil and some lemon zest Leave to infuse.
• Par boil potatoes until soft to the touch (no need to peel). Heat oven to 190 / (170C fan). When cool enough to hande, cut into 0.5-1cm thick slices. Add to a bowl along with the rest of the ingredients (except the fish and wine). Mix thoroughly, then when all vegetables are coated, tip into a shallow glass baking dish. Gently drizzle in the wine without distrubing the vegetables (don't want to wash off the oil, herbs and spices!).
• Bake in the preheated oven until the juices are bubbling and the tomatoes are beginning to soften (about 15 minutes). Then gently rest the cod pieces on top of the almost-cooked vegetables and return to the oven. After five minutes, you can lay a little butter on top of the fish to give a bit of extra flavour (but this is optional). Return to the oven for a further 5-10 minutes - try not to over-cook the cod.
• Remove the dish from the oven. There should now be a delicious puddle of richly flavoured juice at the bottom. Transfer the vegetables from the dish into serving bowls, then carefully transfer the cod pieces (try not to break them - use a fish slice, as they should be quite fragile) and place on top of the vegetables. Ladle the lovely juice over the cod and allow it to dribble into the vegetables.
• Serve with warmed crusty bread to mop up the juice!

MEDITERRANEAN COD

Steps:

• Cut parchment or heavy-duty foil into four 18x12-in. pieces; place 1 cup cabbage on each. Top with onion, garlic, cod, olives, cheese, salt and pepper; drizzle with oil., Fold parchment over fish. Bring edges of paper together on all sides and crimp to seal, forming a packet. Repeat with remaining packets. Place on baking sheets., Bake at 450° for 12-15 minutes or until fish flakes easily with a fork. Open packets carefully to allow steam to escape.