Tomato Topped Cod Recipes

OLIVE AND TOMATO-TOPPED COD

Steps:

• Heat the oven to 180C (160C in a fan oven), 350F, Gas 4. Mix together the onion, garlic, olives, sunblush tomatoes, parsley and olive oil. Put the fish fillets into a greased baking dish and pour in the wine. Spread the tomato and olive mixture on the fish fillets and cook for 20 minutes until the fish flakes easily. Serve with cooked green beans and cherry tomatoes.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11x7-in. baking dish coated with cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. , Bake, uncovered, at 375° for 20-30 minutes or until fish flakes easily with a fork.

TOMATO GARLIC BAKED COD

Steps:

• Gather all the ingredients.
• Preheat oven to 350F.
• Mince garlic cloves, chop parsley and slice tomatoes as shown below.
• In a mixing bowl, combine sweetener, cayenne pepper, salt, black pepper and set aside.
• Pat dry fish fillets with a paper towel and then generously sprinkle seasoning on both sides of the fish fillets. Add a touch of olive oil to coat the bottom of the baking dish and then transfer fillets as shown below.
• In the following order, top fillets with sliced tomatoes, Gruyere cheese, minced garlic and the rest of the olive oil. Transfer the baking pan into the center of the oven and bake for 12-15 minutes or until the fish easily flakes off with a fork.
• After baking, transfer cod fillets onto a serving plate and top with chopped parsley. Note - adjust taste with salt if needed.

BAKED COD WITH TOMATOES AND ONIONS

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.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. Bake, uncovered, at 375 degrees F for 20-30 minutes or until fish flakes easily with a fork.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. Bake, uncovered, at 375 degrees F for 20-30 minutes or until fish flakes easily with a fork.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO

Steps:

• Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
• Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

BRUSCHETTA-TOPPED BAKED COD FISH

Steps:

• Preheat oven to 400°F.
• In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
• Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
• Bake for 15 minutes or until fish flakes easily.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Steps:

• Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
• Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
• Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

TOMATO-CROWNED COD

Steps:

• Arrange fillets in single layer in lightly oiled baking dish.
• Sprinkle with lemon juice and pepper.
• Place tomato slices on fish.
• Sprinkle with green pepper and onion.
• Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes.
• Bake in preheated 350 degree oven for 18 to 20 minutes or until fish flakes when pierced with fork.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. Bake, uncovered, at 375 degrees F for 20-30 minutes or until fish flakes easily with a fork.