Roast Cod With Artichokes Recipes

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SIMPLY ROASTED ARTICHOKES



Simply Roasted Artichokes image

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 5

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  • Slightly separate the artichoke leaves with your hands.
  • Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  • Drizzle each artichoke with olive oil.
  • Press 1 clove of garlic into the center of each artichoke and season with salt.
  • Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  • Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g

ROAST COD WITH ARTICHOKES RECIPE - (4.5/5)



Roast Cod with Artichokes Recipe - (4.5/5) image

Provided by danyell923

Number Of Ingredients 9

1 pound Yukon gold potatoes, thinly sliced
1 9-ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce cod fillets
Juice of 1/2 lemon, plus wedges for serving
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges. Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g Photograph by Justin Walker

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT



Roasted Pacific Cod with Spring Vegetables and Mint image

Provided by Maggie Ruggiero

Categories     Roast     Sauté     Dinner     Mint     Cod     Artichoke     Pea     Zucchini     Spring     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 bunch scallions, cut into 1-inch pieces
1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
1 (9-ounces) package frozen artichoke hearts, thawed
1 cup frozen peas, thawed
1 head romaine, thinly sliced crosswise
1/4 cup water
1/4 cup mint leaves, coarsely chopped

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
  • While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
  • Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES



One-Pan Cod with Asparagus, Artichoke Hearts and Olives image

The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Four 5-ounce pieces cod
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
1 shallot, sliced into rings
2 cloves garlic, peeled and sliced
One 13.75-can artichoke hearts, quartered
1/3 cup kalamata olives, halved
1 tablespoon capers
1/4 cup dry white wine
3 tablespoons lemon juice
Lemon wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
  • Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
  • Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

ROASTED SHIITAKES AND PACIFIC COD



Roasted Shiitakes and Pacific Cod image

Rosemary and shiitakes give this dish an earthy, vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

2 pounds shiitake mushrooms, stems removed, halved if large
4 tablespoons olive oil
4 sprigs fresh rosemary
Coarse salt and ground pepper
4 Pacific cod or halibut fillets (6 to 8 ounces each)
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
  • Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
  • Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

ARTICHOKE COD WITH SUN-DRIED TOMATOES



Artichoke Cod with Sun-Dried Tomatoes image

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 can (14 ounces) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
6 cod fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
Optional: Salad greens and lemon wedges

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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