PESTO ROASTED COD AND VEG
Mediterranean roasted vegetables with pesto baked cod. One tray, little mess, healthy, simple and a great way to add flavour to white fish.
Provided by Dyson1590
Time 55m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees C.
- Chop the peppers, courgettes and red onions into chunks approx.. 3cm x 3cm and place on a large baking tray. Cover evenly with a bit of oil (I use coconut) and season with salt, pepper and a good sprinkling of smoked paprika. Bake the veg for 25-30minutes
- Remove the veg from the oven and add in the whole pack of cherry tomatoes. Take the cod fillets and rest them on top of the veg. Put heaped 1tbsp of red pesto on top of each fillet and spread to cover the top of the fish, then sprinkle pumpkin seeds onto the pesto (you can also use breadcrumbs / parmesan / chilli / whatever takes your fancy).
- Put the tray back into the oven and bake for 15-20minutes until the fish is cooked. The veg should be cooked and caramelised, not watery.
ROASTED COD WITH BASIL PESTO & GARLIC BREADCRUMBS
Steps:
- Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.
- Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.
Nutrition Facts : ServingSize four., Calories 440 kcal, Fat 260 kcal, SaturatedFat 4 g, TransFat 29 g, Carbohydrate 15 g, Fiber 3 g, Protein 32 g, Cholesterol 65 mg, Sodium 1200 mg, UnsaturatedFat 25 g
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.
PESTO BAKED COD AND POTATOES
This Pesto Baked Cod recipe is easy and ready in 30 minutes! It's made with potatoes and topped with a creamy lemon basil pesto sauce.
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Thoroughly wash and scrub 6-8 red potatoes (or waxy potatoes of choice). Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking.
- Once the potaotes are diced, place them on a large baking sheet. Drizzle 2 tablespoon olive oil over the potatoes, along with 2 teaspoon each of garlic powder and Italian seasoning. Add ¼ teaspoon each of kosher salt and pepper. Toss until completely coated.
- Roast the potatoes for 15 minutes. Remove the pan from the oven after 15 minutes.
- If using frozen cod, allow the fish to thaw completely before use.
- Once thawed, cut 1 - 1 ½ lbs. into evenly sized filets. Place them on a large plate or separate baking sheet. Pat both sides of the cod dry with paper towels.
- Drizzle the fish with 1 tablespoon olive oil and sprinkle ¼ teaspoon each of kosher salt and pepper on the cod.
- Place the cod on top of the halfway-roasted potatoes and arrange them so that the pieces of fish are not touching each other.
- Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking. Remove the pan from the oven.
- Combine ¼ cup jarred basil pesto, 2 tablespoon mayo, and 2 tablespoon lemon juice in a small bowl.
- Stir until completely combined using a fork or a small whisk.
- Place a couple spoonfuls of roasted potatoes on a plate and drizzle them with desired amount of the pesto mayo.
- Place a few cod filets over the top of the potatoes and sauce.
- Squeeze some fresh lemon over the top of the dish. Garnish with fresh minced basil (optional).
Nutrition Facts : ServingSize 2 cups, Calories 546 kcal, Carbohydrate 45 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 101 mg, Sodium 515 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 12 g
PESTO COD WITH SAUTEED VEGGIES
Crisp baked Pesto Cod with Sauteed Veggies has an unexpected combination of flavors for fish while quick & easy to make on a weeknight.
Provided by Shay
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
- Pat the fish dry with paper towels, place the cod filets on a plate (or the lined baking tray) and spoon the basil pesto onto each piece of fish. Use your hands or a spoon to coat it on one side. Be careful not to contaminate the jar of pesto with a spoon used to coat the fish.
- Sprinkle the breadcrumbs on top of the pesto, pressing lightly with your hands to make sure that it adheres well.
- Place the fish, breaded side down onto a parchment lined sheet pan, leaving an inch or more between each filet. Then coat with pesto and breadcrumbs on the second side.
- Bake in the preheated oven for approximately 10 minutes, give or take a 2-3 minutes depending on thickness and size of the filets.
- While the fish is baking, heat olive oil in a large frying pan over high heat. Add the zucchini, squash and bell pepper. Season with salt and pepper. Make sure to stir the veggies from time to time so that they don't stick. Given the high heat, they will brown quickly. Saute until tender and browned to your liking.
- Turn the heat to medium low and add the garlic. This will prevent the garlic from burning and becoming bitter. Stir it in, letting it heat through and become fragrant. This should take about 10 minutes total to cook the veggies.
- Plate up the Pesto Cod as soon as it comes out of the oven with the Sauteed Veggies. A side of rice, quinoa or pasta with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese will be fantastic together. To add more flavor, try a dollop of pesto on the starch or a squeeze of lemon over the whole dish.
Nutrition Facts : Calories 604 kcal, Carbohydrate 67 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 704 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
PESTO COD WITH RADISHES AND POTATOES
Take ordinary cod to a new level with this Pesto Cod with Radishes and Potatoes recipe. Top cod fillets with a homemade pesto and serve alongside roasted radishes and potatoes. This pesto cod will be your new seafood go-to.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Place potatoes in medium microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min.; drain well.
- Use pulsing action of food processor to process parsley, nuts, cheese, garlic and 1/3 cup dressing until smooth.
- Cover rimmed baking sheet with foil; spray with cooking spray. Combine potatoes and radishes in large bowl. Add remaining dressing and 2 Tbsp. parsley pesto; mix lightly. Spread onto prepared baking sheet.
- Bake 15 min. Remove baking sheet from oven. Stir vegetables; spoon to one side of baking sheet. Place fish fillets in single layer on other side of baking sheet; brush evenly with half of the remaining parsley pesto. Turn fish over; brush with remaining pesto. Bake 10 to 15 min. or until fish flakes easily with fork.
- Serve fish with vegetables.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
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- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper. Place the butternut squash, onions, peppers and garlic cloves onto the tray. Mist with the cooking spray and season. Roast in the oven for 15 minutes. Reduce the oven temperature to 200°C, fan 180°C, gas mark 6.
- Remove the tray from the oven and mix the pesto into the vegetables. Place the cod fillets on top, season to taste, drizzle with the olive oil and sprinkle with 1⁄2 the lemon zest. Roast for a further 10-12 minutes, until the cod is cooked through and the vegetables are tender.
- To serve, divide the vegetables between 4 plates and top each with a cod fillet. Drizzle each fish with lemon juice and scatter over the remaining lemon zest. Finally, garnish with the basil leaves.
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