Roast Cod With Potatoes Onions And Olives Recipes

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
• Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
• Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES

Steps:

• To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
• Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
• Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
• Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
• In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

ROAST COD WITH POTATOES, ONIONS, AND OLIVES

Steps:

• Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
• Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.