Roasted Cod Tomatoes Orange And Onions Recipes

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BAKED COD WITH TOMATOES AND ONIONS



Baked Cod with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

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.

ROASTED COD ,TOMATOES, ORANGE,AND ONIONS



ROASTED COD ,TOMATOES, ORANGE,AND ONIONS image

Categories     Fish     Tomato     Sauté     Lunch     Orange     Healthy

Yield 4 Servings

Number Of Ingredients 9

Ingredients
•1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
•2 medium yellow onions, cut into 1/4-inch-thick wedges
•1 tablespoon finely slivered orange zest (see Tips)
•1 tablespoon extra-virgin olive oil
•1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
•1/2 teaspoon kosher salt, divided
•Freshly ground pepper, to taste
•1 pound boneless, skinless cod (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions

Steps:

  • Preparation 1.Preheat oven to 400°F. 2.Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine. 3.Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F. 4.Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish. 5.Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs. Tips & Notes • Tip: Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8-inch-wide strips. • Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably

ROAST COD WITH POTATOES, ONIONS, AND OLIVES



Roast Cod with Potatoes, Onions, and Olives image

Categories     Olive     Onion     Potato     Roast     Sauté     Cod     Gourmet

Yield Serves 4 with enough for the cannelloni

Number Of Ingredients 9

1 pound (about 3) onions, cut into 1/2-inch-thick slices
3 large garlic cloves
1/4 cup olive oil
1/3 cup vegetable oil
1 pound (about 2 large) boiling potatoes
3/4 cup Kalamata or other brine-cured black olives
1/2 teaspoon dried rosemary, crumbled
1/4 cup minced fresh parsley leaves
a 2 1/2-pound piece of center-cut cod fillet

Steps:

  • Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
  • Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

ROASTED TOMATOES, RED ONION AND GARLIC



Roasted Tomatoes, Red Onion and Garlic image

Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 whole garlic head
4 -5 large ripe tomatoes
2 medium red onions
vegetable oil cooking spray
salt
1 small seeded finely chopped fresh jalapeno pepper (or crushed chilli flakes)
1/4-1/2 teaspoon ground coriander
3 -4 tablespoons extra virgin olive oil
parsley, finely chopped

Steps:

  • First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
  • Set aside.
  • cut 1/4 inch slices of tomatoes.
  • cut thin- 1/8 inch slices of red onion.
  • spray 9x 13 oven dish with veggie spray.
  • Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
  • Sprinkle with salt to taste.
  • Sprinkle, evenly, jalapeno or chilli flakes.
  • Sprinkle evenly, preroasted garlic cloves.
  • Whisk together coriander and olive oil.
  • Drizzle evenly over all.
  • Sprinkle with parsley.
  • Bake in 350 degree oven for 20-25 minutes .

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