Oven Baked Cod With Roasted Vegetables Recipes

BAKED COD AND VEGGIES

Baked Cod and Veggies image

"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small onion, halved and sliced
1 tablespoon olive oil
1 small sweet red pepper, diced
1 cup sliced fresh mushrooms
1 garlic clove, minced
1/4 teaspoon ground allspice
Dash salt
Dash pepper
2 tablespoons sliced ripe olives, drained
2 tablespoons lemon juice, divided
3 teaspoons minced fresh parsley, divided
2 cod fillets (6 ounces each)

Steps:

In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

OVEN BAKED COD WITH ROASTED VEGETABLES

Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

Preheat the oven to 200 C.
Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
Serve the cod with the roasted vegetables, sprinkled with torn parsley.
You may also enjoy a bit of mayonnaise on the side.

BAKED COD

Baked Cod image

Fresh fish is a New England staple. This easy and delicious recipe has become a family favorite over the years.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup butter, melted
1/4 cup lemon juice
1/4 cup chopped green onions
2 tablespoons water
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1 pound cod or haddock fillets, cut into serving size pieces
Lemon-pepper seasoning
Optional: lemon slices and fresh dill sprigs

Steps:

In an ungreased 11x7-in. baking dish, combine the butter, lemon juice, onions, water, dill and garlic salt. Add fish fillets; turn to coat. Cover and refrigerate for 1 hour. , Preheat oven to 350°. Loosely cover and bake until fish flakes easily with a fork, 25-30 minutes. Sprinkle with lemon-pepper. If desired, serve with lemon slices and dill sprigs.

Nutrition Facts : Calories 189 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 405mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

EASTERN COD WITH ROASTED VEGETABLES

Eastern Cod With Roasted Vegetables image

The vegetable ragout creates a deep rich bed for the flaky cod fillets. Toasted bread crumbs add a crunchy compliment. This recipe is low in fat and high in flavor.

Provided by Geema

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 (6 ounce) skinless cod fish fillets
2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2 inch wedges
1 large yellow bell pepper, cut into 1/2 inch-wide strips
2 garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons hot water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

Preheat oven to 500°F.
Season cod with salt and pepper.
In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
Transfer fish carefully to a plate and keep warm, covered.
To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
Divide ragout among 4 plates and top with fish and bread crumbs.

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