Oven Roasted Cod With Pepper And Onions Recipes

BAKED COD WITH TOMATOES AND ONIONS

Baked Cod with Tomatoes and Onions image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

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.

OVEN ROASTED COD WITH PEPPER AND ONIONS

Oven Roasted Cod with Pepper and Onions image

Delicious and healthy roasted white fish topped with fresh peppers and onions. Yummy!!!

Provided by Debbie Bergus @debrn64

Categories Fish

Number Of Ingredients 9

Ingredients

1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 - cubanelle pepper, thinly sliced
1 - jalapeno peppers, thinly sliced
1 large vidalalia onion, peeled and thinly sliced
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) freshly ground black pepper
1 tablespoon(s) olive oil, extra virgin
1 1/2 pound(s) cod fish

Steps:

Pre heat oven to 400 degress F.
In a large skillet over medium heat sauté peppers and onions in olive oil until golden brown.
Season fish with salt and pepper and spray a second, oven proof skillet with cooking spray.
Add fish to pre heated oven proof skillet and sear 1 side of the cod until browned (about 3 minutes).
Top with sauted peppers and onions and place entire skillet in pre heated oven. Cook for 15 - 20 minutes (depending on thickness of fish) until fish flakes easily with a fork.

BAKED COD WITH POTATOES AND ONIONS

Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories Main Dish Recipes Seafood Main Dish Recipes Cod

Time 55m

Yield 2

Number Of Ingredients 6

Ingredients

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

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