One Pan Cod With Asparagus Artichoke Hearts And Olives Recipes

COD AND ASPARAGUS BAKE

Cod and Asparagus Bake image

In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 cod fillets (4 ounces each )
1 pound fresh thin asparagus, trimmed
1 pint cherry tomatoes, halved
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
1/4 cup grated Romano cheese

Steps:

Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES

One-Pan Cod with Asparagus, Artichoke Hearts and Olives image

The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Four 5-ounce pieces cod
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
1 shallot, sliced into rings
2 cloves garlic, peeled and sliced
One 13.75-can artichoke hearts, quartered
1/3 cup kalamata olives, halved
1 tablespoon capers
1/4 cup dry white wine
3 tablespoons lemon juice
Lemon wedges, for serving

Steps:

Preheat the oven to 400 degrees F.
Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Moroccan Tagine with Olives and Artichoke Hearts image

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Provided by Alexia Patramanis

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 (14 ounce) can quartered artichoke hearts, drained
1 carrot, peeled and chopped
½ cup sliced Mediterranean black olives
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

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