Cod With Mediterranean Salsa Recipes

BAKED COD RECIPE WITH LEMON AND GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
• In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
• Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
• Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
• To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
• Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

COD WITH MEDITERRANEAN SALSA

Steps:

• Mix all salsa ingredients together and adjust salt and pepper to taste.
• Pat fish dry and season with salt and lemon pepper.
• Spray a non-stick skillet with cooking spray and heat over medium high heat.
• Add olive oil to pan and heat until hot.
• Cook fillets 4 minutes on each side or until done. Do not overcook.
• Serve with salsa spooned over top.

COD WITH ROASTED TOMATO SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.
• Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.
• Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

COD WITH MEDITERRANEAN SALSA

Steps:

• In a bowl stir together olives, tomato, shallot, basil julienne,capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
• Season cod with salt. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through.
• Spoon salsa over cod and garnish with basil sprigs.

CRUNCHY SALSA COD

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the fish on the base of a shallow ovenproof dish, then spoon the salsa on top. Scatter with the cheese and bake for 15 mins or until the fish flakes when tested with the point of a knife.
• Meanwhile, stir the avocado with the lime juice, coriander and seasoning. Spoon it over the cooked fish, then scatter with the tortillas, lightly crushing them as you go. Serve with brown rice (we used pre-cooked microwave pouches to save time) and salad.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
• Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.