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How To make Herb Crusted Cod with Roasted Tomato & Garlic Sauce
1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves
peeled
salt and freshly ground pepper 1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cups fresh bread crumbs
salt and freshly ground black pepper four 7 to 8 ounce cod fillets :
pin bones removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm.
In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper.
Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce.
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Fish with Tomato and Olives Sauce | Food Channel L - A New Recipe Every Day!
I love that combination - fresh fish, tomato and olives!
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 4 servings:
400 g sea bass fillets skin off
1 can whole peeled tomato
100 g pitted green olives
100 g pitted Kalamata olives
2 cloves of garlic
50 ml olive oil
Parsley to serve
Salt and black pepper
Baked Cod with Crispy Garlic Herb Panko
Cook along with personal chef and food blogger Amy Casey as she prepares Baked Cod with Crispy Garlic Herb Panko. This is one of my go to dinners on busy evenings. Top mild tasting cod with a buttery and crunchy panko topping for a quick and delicious dinner. The whole family will love this recipe.
Get the recipe ~~
How to make the perfect pan seared cod fish
Roasted Cod with Tomatoes and Olives
A quick and flavorful weeknight dish: Roasted Cod with Tomatoes and Olives. ???? Here's how Instagram user @kitschenista made it, using a Le Creuset baking dish and a recipe from @mealsbymichessa.
Shop Baking Dishes:
Ingredients, all to taste:
Cod or preferred white fish
Cherry tomatoes
Kalamata olives
Garlic cloves
Basil
Parsley
Lemon
Olive oil
Salt
Pepper
Instructions:
1. Preheat oven to 425°. Add sliced tomatoes, olives, head of garlic cloves and basil into a baking dish with a little salt and olive oil. Roast for 15 minutes.
2. In the meantime, prep the fish. Pat dry and season with grated garlic, lemon, salt and pepper. Top with minced basil and garlic.
3. Add cod on top of roasted tomato mix and bake at 425° for 10-15 minutes or until cooked through. Top with more chopped basil and parsley and a squeeze of lemon juice.
One Pan Lemon Garlic Baked Cod w/ Potatoes & Asparagus
Cod doesn't get enough love! It's lean, protein-packed, light, flakey and tastes amazing!????????????????
This right here makes an easy healthy quick delicious meal in around 30 minutes from start to finish all on one pan!
Efficient and effective! ????
FULL RECIPE ⬇️
INGREDIENTS
- 1 large wild caught Cod fillet
- ~3 cups fresh chopped asparagus
(~1 in pieces, make sure to remove the bottoms)
- ~3 cups baby red potatoes cut into quarters
- Extra virgin olive oil
- Seasonings: salt, pepper, Flavor God Garlic Lovers, Flavor God Lemon & Garlic.
(Link + discount code in bio)
DIRECTIONS
1. Cut the potatoes and add to a large mixing bowl. Add in olive oil, salt, pepper and Flavor God Garlic Lovers. Give a good toss then place on a baking sheet lined w/ parchment paper. Place in the oven at 400 for ~15 minutes.
2. While the potatoes are in the oven, Prep the asparagus and the cod. Cut the asparagus and add to the large mixing bowl. Add in olive oil, salt, pepper and Flavor God Lemon & Garlic. Give a good toss. Cut the cod into smaller fillets.
3. Once the ~15 minutes are up, remove the potatoes and add the asparagus to the pan. Mix and create slots for the Cod then add those next. Hit the cod with a olive oil and season the same as the asparagus. Add a slice of lemon on top of each one then place back in the oven for ~12-15 minutes or until largest piece hits 145 degrees internal.
4. Remove from oven, garnish with chopped parsley and extra lemon juice.
5. ENJOY! ????????
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