Olive And Tomato Topped Cod Recipes

COD WITH TOMATOES AND GORDAL OLIVES

Steps:

• Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
• Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
• Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
• Serve with 1 cup of whole Gordal olives on top.

COD WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
• Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
• Sprinkle the remaining parsley over the fish and serve.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
• Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

OLIVE AND TOMATO-TOPPED COD

Steps:

• Heat the oven to 180C (160C in a fan oven), 350F, Gas 4. Mix together the onion, garlic, olives, sunblush tomatoes, parsley and olive oil. Put the fish fillets into a greased baking dish and pour in the wine. Spread the tomato and olive mixture on the fish fillets and cook for 20 minutes until the fish flakes easily. Serve with cooked green beans and cherry tomatoes.

BAKED COD WITH OLIVES

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
• Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
• Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.