Red Cod With Tomatoes Capers Olives And Cannellini Recipes

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

RED COD WITH TOMATOES, CAPERS, OLIVES AND CANNELLINI

Red Cod With Tomatoes, Capers, Olives and Cannellini image

Make and share this Red Cod With Tomatoes, Capers, Olives and Cannellini recipe from Food.com.

Provided by kellee_lostaunau

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces cod fish fillets (red cod is excellent)
14 ounces diced tomatoes, drained
1/2 onion, thinly sliced
2 teaspoons capers
12 kalamata olives, pitted and quartered
1 garlic clove, minced
7 ounces cannellini beans, rinsed and drained (half of a 14-oz. can)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste
1 tablespoon extra virgin olive oil, divided

Steps:

Spread half a tablespoon of olive oil on the bottom of a baking pan.
Arrange cod fillets in pan evenly. Sprinkle with salt and pepper.
Layer onion and tomatoes over fish.
Distribute garlic, capers, olives and beans over the tomatoes.
Drizzle remaining half tablespoon of olive oil over the top.
Bake in 350 oven for 30 minutes.

Nutrition Facts : Calories 388.4, Fat 11.1, SaturatedFat 1.6, Cholesterol 49.1, Sodium 1250, Carbohydrate 42.7, Fiber 10.4, Sugar 8.9, Protein 32.2

COD WITH TOMATOES, OLIVES, AND CAPERS

Cod with Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by Lucy Selvaggio-Diaz

Categories Fish

Time 40m

Number Of Ingredients 11

Ingredients

1 Tbsp olive oil
2 clove garlic, minced
1/2 c chopped red onion
3/4 tsp fresh chopped oregano or 1/4 teaspoon dried oregano
3/4 tsp fresh chopped thyme or 1/4 teaspoon dried thyme
2 lb plum tomatoes, coarsely chopped
1/4 c chopped and pitted kalamata olives
1 Tbsp capers, drained
1/2 c chopped fresh parsley, divided
1 1/2 lb cod fish fillets
1/2 tsp salt

Steps:

1. In a deep-sided skillet or Dutch oven, heat oil over medium heat. Saute onions, stirring occasionally, until they being to soften, about 3 minutes. Stir in oregano, thyme, tomatoes, olives, capers and half the parsley. Simmer until tomatoes break down and you are left with a chunky sauce 10 to 15 minutes.
2. Season fish with salt on both sides. Push the sauce to one side so that you have a thin layer of sauce on the other. Lay your fish over the thin sauce side and then cover the fish with all the sauce. Place the cover over the pan and simmer until the fish flakes easily with a fork and is opaque, about 10 minutes.
3. Garnish fish with the remaining parsley and serve.

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