Baked Cod And Tomatoes With Sauteed Fresh Spinach Recipes

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SIMPLE COD WITH SAUTEED SPINACH



Simple Cod with Sauteed Spinach image

Simple Cod with Sauteed Spinach is a healthy and delicious meal that is fast enough to make any night of the week , and fancy enough to serve on date night!

Provided by Lisa Johnson

Categories     Main Course

Time 25m

Number Of Ingredients 8

2 tablespoons olive oil
2) 5 ounce cod filets
ground black pepper {or seasoning of your choice}
1 tablespoon olive oil
2 cloves fresh garlic, minced
10 ounces fresh baby spinach
sea salt and pepper, to taste
1 wedge lemon juice, squeezed

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season the cod with ground black pepper {or seasoning of your choice} and place it in the skillet. Sear the first side and flip over. Cover and cook for 4 to 5 minutes. Remove from pan and set aside.
  • Clean out the skillet and add olive oil. When oil is heated, add the garlic. Cook for one minute, stirring to keep it from burning.
  • Add a handful of spinach and toss to combine. Saute and stir until spinach is wilted.
  • Add another handful of spinach, wilt, and continue until all of the spinach is wilted. Squeeze one wedge of lemon over the spinach and toss to combine. Season to taste with sea salt and pepper.
  • Divide the spinach between two plates, using a slotted spoon to drain off excess moisture. Top with the cod and season with black pepper and lemon strips and serve.

Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

GRILLED COD WITH SPINACH AND TOMATOES



Grilled Cod with Spinach and Tomatoes image

I came up with this recipe because I could not find a recipe I was looking for. A very simple, easy, and quick dish to put together. I always make this for myself when I grill steaks for my family.

Provided by tcasa

Categories     Seafood     Fish

Time 20m

Yield 1

Number Of Ingredients 9

1 (4 ounce) fillet cod
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
¼ cup roughly chopped spinach, or to taste
¼ tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
  • Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 18.9 g, Fiber 0.9 g, Protein 27.8 g, SaturatedFat 4.9 g, Sodium 413.2 mg, Sugar 4.1 g

SAUTEED SPINACH AND TOMATOES



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

SAUTEED SPINACH WITH TOMATOES



Sauteed Spinach with Tomatoes image

Sauteed Spinach with Tomatoes is a simple and easy dish that's ready in minutes! This recipe makes a wonderful side dish that will compliment any meat, poultry and seafood, and will soon become a new favorite!

Provided by 2 sisters recipes

Categories     Sides

Time 13m

Number Of Ingredients 5

2 Tbsp. olive oil
3 garlic cloves -sliced
1 ripe tomato- diced
10-ounce (up to 16-ounce) fresh baby organic spinach
salt and fresh cracked pepper, to taste

Steps:

  • In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
  • Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
  • Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
  • Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
  • Serves 2 to 4

Nutrition Facts : Calories 84 calories, Carbohydrate 4.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7.1 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, ServingSize 1/2 cup, Sodium 56 milligrams sodium, Sugar 0.6 grams sugar

BAKED HADDOCK WITH SPINACH AND TOMATOES RECIPE



Baked Haddock with Spinach and Tomatoes Recipe image

A delicious buttery wine baked fish topped with crispy breadcrumbs and sliced tomatoes

Provided by Claudia Lamascolo

Categories     seafood recipes, fish recipes, baked fish recipes, white fish baked recipes

Time 30m

Number Of Ingredients 11

2 pounds of cleaned fish (around 4 IE: haddock, cod, halibut, snook, walleye, flounder seabass)
2 plum tomatoes thinly sliced
1 package fresh (or if you use frozen spinach drained and water squeezed out blotted with paper towels)
5 tablespoons grated cheese
Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil around 1/4 cup divided
2 cloves finely minced garlic
1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
3 tablespoon butter
freshly squeezed lemon or serve with wedges and freshly chopped Italian parsley

Steps:

  • In a large frypan saute fresh or frozen spinach in 2 tablespoons of olive oil.
  • Add minced garlic.
  • Saute until 2 minutes do not brown.
  • In a large pie plate add spinach.
  • Put a layer of sliced tomatoes.
  • Top with haddock or cod, add more sliced tomatoes.
  • Sprinkle generously with bread crumbs all over the top, add all herbs, ending with grated cheese.
  • Note: for a spicier fish, sprinkle the top with red pepper flakes to taste after baking.
  • Pour wine on the bottom of the pie plate, then dot with butter and drizzle the rest of the olive oil over the bread crumbs.
  • Bake around 20 minutes at 425 degrees in a preheated oven until tomatoes are soft, bread crumbs are browned and haddock is done.
  • If the breadcrumbs aren't crispy broil them for 2 minutes.
  • Garnish with lemon wedges or squeeze some on top.

BAKED COD WITH TOMATOES AND ONIONS



Baked Cod with Tomatoes and Onions image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

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.

BAKED COD WITH TOMATOES & SPINACH



Baked Cod with Tomatoes & Spinach image

Enjoy a delicious, wholesome dish when you make Baked Cod with Tomatoes & Spinach. This Baked Cod with Fresh Tomatoes & Spinach dish is an excellent way to give the dinner table some extra color and flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 cod fillets (1 lb.)
2 cups loosely packed chopped fresh spinach
2 cups halved mixed red, orange, yellow and green cherry tomatoes
1 yellow squash, thinly sliced
1/3 cup KRAFT Italian Vinaigrette Dressing

Steps:

  • Heat oven to 375°F.
  • Place fish in 13x9-inch baking dish sprayed with cooking spray.
  • Combine remaining ingredients; spoon over fish.
  • Bake 20 to 25 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

SPICY COD WITH TOMATOES AND SPINACH



Spicy Cod With Tomatoes and Spinach image

I've been trying to make healthy tasty recipes for my family with what I have on hand. This came about as an experiment. My husband asked me to submit it so we wouldn't lose it. I consider that a pretty high compliment! Serve this over noodles (I used whole wheat elbows but something with some nooks and crannies to catch the sauce would be great!) with some veggies and bread.

Provided by ladypit

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb cod
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 1/2 ounce) can chopped tomatoes
2 (10 ounce) cans chopped tomatoes and green chilies
1/2 onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons tomato paste
1 teaspoon cumin
1 -2 teaspoon olive oil

Steps:

  • Heat the olive oil in a large pan over medium high heat.
  • Add the onions, shallots, and garlic.
  • Cook until the onion is translucent.
  • Add all the tomatoes, the tomato paste, and the cumin.
  • Stir and let it simmer 3-5 minutes or until it starts to thicken slightly.
  • Add the spinach and stir until it is combined.
  • Let it cook 2-3 minutes.
  • Meanwhile chop the cod into small even pieces.
  • Add it to the tomato sauce, stirring to make sure it is all covered with sauce.
  • Let it simmer 5-8 minutes or until the fish is opaque and flakes easily with a fork.

BAKED COD WITH TOMATOES



Baked Cod with Tomatoes image

This is my favorite recipe for cod, but you can prepare any type of white fish this way. Baked in the oven, cod develops a great flavor and becomes extra tender.

Provided by TanteFrieda

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 10

3 pounds cod - scaled, gutted, and head removed
3 sprigs fresh rosemary, divided
salt and freshly ground black pepper to taste
5 large beefsteak tomatoes
2 tablespoons black olives
2 tablespoons green olives
3 cloves garlic, minced, or more to taste
1 teaspoon fennel seeds, or to taste
2 tablespoons olive oil, or to taste
2 teaspoons balsamic vinegar, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish.
  • Wash cod and pat dry with paper towels. Place 2 rosemary sprigs inside the belly of the cod. Season inside and outside of cod with salt and pepper; place in the prepared casserole dish.
  • Bring a pot of water to a boil. Cut an 'X' into the bottom of 4 of the tomatoes and submerge in boiling water for 20 seconds. Remove from the hot water and peel off skin. Cut in half horizontally and place tomato halves around the cod. Dice remaining tomato and scatter between the cod and the tomato halves. Season with salt and pepper.
  • Sprinkle remaining rosemary, black olives, green olives, garlic, and fennel seeds over cod and tomatoes. Drizzle olive oil on top.
  • Bake in the middle of the preheated oven until cod flakes easily with a fork, about 25 minutes. Drizzle balsamic vinegar over tomatoes before serving.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 7.2 g, Cholesterol 83.3 mg, Fat 7 g, Fiber 2.2 g, Protein 42.2 g, SaturatedFat 0.9 g, Sodium 300.2 mg, Sugar 4.3 g

BAKED COD AND TOMATOES WITH SAUTEED FRESH SPINACH



BAKED COD AND TOMATOES WITH SAUTEED FRESH SPINACH image

Categories     Fish     Bake     Quick & Easy     Dinner     Healthy

Yield 6

Number Of Ingredients 11

2 pound wild caught cod
6 large tomatoes
5 cloves garlic-chopped
1 clove garlic pressed
1 cup fresh parsley
1/2 cup cilantro
olive oil
1 pound fresh spinach
dry white wine
sea salt
ground pepper

Steps:

  • cut tomatoes, and garlic into small pieces. chop parsley and cilanto put cod into baking pan. place cut up garlic, tomatoes, parsley and cilantro around fish. place pressed garlic on top of fish. Pour olive oil over fish and tomato mixture. season with sea salt and ground pepper. Bake at 350 for approx. 35 minutes or until flaky. Turn oven to broil and broil garlic on top until slightly brown. Serve over sauteed spinach. For sauteed spinach: chop another 4-5 cloves garlic saute in EVOO until slightly brown add fresh spinach. saute 1-2 minutes. Add white wine, just enough to simmer spinach, sea salt, ground pepper, and continue to cook until slightly wilted. Do not overcook. Serve under cod.

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