BAKED COD WITH OLIVES AND LIMES
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Put the cod in an ovenproof baking dish and season with salt and pepper, to taste. Top each fillet with 3 lime slices, the olives, capers and rosemary. Drizzle with olive oil.
- Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.
CHILI, LIME & CUMIN COD
Make and share this Chili, Lime & Cumin Cod recipe from Food.com.
Provided by TheBostonBean
Categories Very Low Carbs
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Coat oven safe pan with oil or cooking spray.
- Place cod in pan.
- Sprinkle chili powder, herb and salt.
- Roast 5-7 minutes until opaque.
- Melt butter in small saucepan.
- Add cumin and lime juice and cook for 1 more minute.
- Before serving drizzle butter mixture over cod.
Nutrition Facts : Calories 485.7, Fat 14.8, SaturatedFat 7.9, Cholesterol 226.1, Sodium 951.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.5, Protein 81.5
COD & ANCHOVY BAKE
Get your weekly portion of white fish with this healthy all-in-one recipe made with anchovies, tomatoes, spinach and red pepper. It delivers four of your five-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.
- Meanwhile, heat the oil in a pan and cook the pepper, covered, for 5 mins. Add the tomatoes, vinegar, bouillon and garlic, and cook for 8-10 mins more, uncovered, until the tomatoes have softened. You don't want this to be too wet, so continue to cook until any excess liquid has evaporated, if necessary.
- Heat the oven to 200C/180C fan/gas 6. Lay the cod loins in a shallow ovenproof dish and spoon over the tomato mixture, then the potato and onion mixture, in even layers. Sprinkle over the cheese. Bake for 30 mins until the cheese is golden and the fish is flaking but moist. Serve with the spinach on the side.
Nutrition Facts : Calories 408 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium
CILANTRO LIME COD
"My daughter loves to cook and especially likes dishes with Mexican flair," reports Donna Hackman of Bedford, Virginia. "She bakes these wonderfully seasoned fish fillets in foil to keep them moist and cut down on cleanup."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place each fillet on a 15x12-in. piece of heavy-duty foil. Sprinkle with pepper. In a small saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with butter. Fold foil around fish and seal tightly. , Place on a baking sheet. Bake at 375° for 35-40 minutes or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
BAKED COD WITH ANCHOVIES AND LIME
Steps:
- Preheat the oven to 425°F.
- Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.
- Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.
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