Roasted Cod With Capers Olives Tomatoes Recipes

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COD WITH TOMATOES, OLIVES, AND CAPERS



Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories     Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

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.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
  • Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
  • Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS



Baked Fish with Tomatoes, Olives and Capers image

For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
4 6-ounce snapper or black sea bass fillets, pin bones removed
Kosher salt and freshly ground pepper
1 small white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves, preferably fresh
1 28-ounce can diced fire-roasted tomatoes with green chiles
1/2 cup pimiento-stuffed green olives, roughly chopped
2 tablespoons capers in brine, drained
1 pound baby Yukon Gold or red-skinned potatoes, quartered
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
  • Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
  • Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  • Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.

Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams

ROASTED COD WITH PROSCIUTTO, CHERRY TOMATOES AND OLIVES



Roasted Cod With Prosciutto, Cherry Tomatoes and Olives image

Another great and up-beat dish from Cosmopolitan. Great for midweek entertaining, but this attractive dish is also tasty enough to grace the table of any dinner party. Serve with potato or green salad or both.

Provided by Pinaygourmet 345142

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces cherry tomatoes, halved
2 ounces pitted black olives
2 tablespoons capers, drained and rinsed
1 grated lemon, juice and rind of
2 teaspoons chopped thyme
4 tablespoons extra virgin olive oil
4 (6 ounce) cod fish fillets
4 slices prosciutto
salt and pepper
basil leaves, to garnish

Steps:

  • Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish.
  • Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes.
  • Garnish the cod with basil leaves and serve with new potatoes and a green salad.

Nutrition Facts : Calories 295.8, Fat 16.4, SaturatedFat 2.3, Cholesterol 73.7, Sodium 348.3, Carbohydrate 5.5, Fiber 1.7, Sugar 2.5, Protein 31.6

BAKED COD WITH OLIVES



Baked Cod with Olives image

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 10

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 teaspoons drained capers, rinsed and coarsely chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

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.

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