Roasted Tomato Braised Cod With Zenb Rotini Pasta Recipes

SEARED COD WITH LEMON, TOMATO AND BASIL PASTA

Steps:

• Bring a large pan of water to the boil.
• Once boiling salt the water generously and add in the pasta. Cook as per the packet instructions. Reserve 1 cup of the cooking water before you drain it.
• Whilst the water is coming to a boil start the fish.
• Heat the olive oil in a heavy-based skillet over medium-high heat.
• Season both sides of the cod fillets generously with salt and pepper then carefully place the cod into the hot oil and cook for 3 minutes on each side.
• Once the cod is cooked remove it from the skillet and lightly tent it with foil.
• Add the tomatoes halves to the same skillet and cook until they have softened slightly. About 1 minute.
• Add in a the broth, brown sugar, crushed garlic cloves, salt, pepper, the zest the lemon, and 1 tbsp of the lemon juice.
• Bring the sauce to a simmer and then add the drained pasta and 1/4 cup of chopped basil leaves.
• Stir well to coat the pasta adding ¼-½ cup of the reserved cooking water.
• Once the pasta is all cooked, check your seasoning, add the cod fillets back in and serve immediately.

ROASTED TOMATO-BRAISED COD WITH ZENB ROTINI PASTA

Steps:

• Heat oil in large skillet on medium heat. Add anchovies and red pepper flakes; cook 30 seconds or until fragrant. Stir in ZENB Sauce and raisins; bring mixture to a simmer. Add fish; cover and cook 6-8 minutes or until done. Remove pan from heat; gently flake fish into sauce with fork.
• Meanwhile cook ZENB Pasta as directed on package; drain. Add pasta to sauce; mix gently until well combined. Sprinkle with pine nuts, basil and raisins before serving.

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.

ROASTED COD AND TOMATOES WITH BASIL AND WHITE WINE

Steps:

• Preheat the oven to 400°F
• In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
• Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
• Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.