CITRUS COD
We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. - Jacquelyn Dixon, LaPorte, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 108mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
BAKED COD IN ORANGE SAUCE
Simple, fast, tasty and healthy. My kind of recipe. Any firm white fish fillet can be substituted in place of cod.
Provided by dale7793
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Arrange cod fillets in a shallow baking dish.
- Combine remaining ingredients in a small bowl.
- Pour over cod and bake for 12-15 minutes until fish is opaque throughout.
- Spoon orange sauce over fish and serve with vegetables and rice.
PAN SEARED COD WITH TOMATOES AND OLIVES
For an easy and healthy weeknight dinner you'll love this crispy pan seared cod with tomatoes, olives, lemons, white wine and capers.
Provided by justalittlebitofbacon
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 200F.
- Sprinkle one tablespoon of lemon over the fillets and let them marinate for 15-30 minutes while you prep the ingredients.
- Mix together the flour, salt, and pepper in a shallow bowl. Pat the fish dry and dredge each fillet in the flour, tapping to remove the excess.
- Heat 2 tablespoons of olive oil in a cast iron skillet on medium-high heat until the oil is shimmery and the pan is hot.
- Add the cod and cook it for 5-6 minutes on the first side, or until golden brown. The fish may take a few minutes to release. Once it does you can check the bottom for browning.
- Flip and cook it for about another 5 minutes, or until browned and cooked through. If needed, add the remaining tablespoon of olive oil to the skillet.
- Transfer to an oven safe serving dish and put it in the oven to keep warm while you make the tomato olive sauce.
- Add the olives, capers, garlic, and zest of the lemon and orange to the cast iron. Saute for 2-3 minutes.
- Add the wine wine and bring to boil until it is almost completely evaporated.
- Add the tomatoes and simmer for about 10 minutes.
- Add a squeeze of lemon juice. Then taste the sauce and add more lemon juice, or salt and pepper as needed.
- Spoon the sauce over and around the cod, top everything with the parsley and serve.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
REMOJON GRANADINO / GRANADIAN COD AND ORANGE SALAD WITH BLACK OLIVES
This typical Granadian cod salad recipe comes from Restaurant Chikito, a mythic restaurant and tapas bar in Granada, which alone justifies a visit to this incredible city. This salad combines an irresistible combination of flavors and textures that I love. -Annie Sibonney
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes with their skin on. Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center). Cool. Then, peel and cut into small dice.
- Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side).Then flake the cod and set aside.
- Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces.
- Finely chop the onion.
- Remove the seeds from the tomatoes and chop them as finely as possible.
- In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes. Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, or to taste. Fold together the ingredients to incorporate all the flavors well and chill for at least an hour.
- To serve, place individual cylinder molds in the center of each plate. Lightly pack the cod salad into molds. Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds. Unmold the salads and serve chilled.
BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
- Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
- Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
BAKED COD WITH ORANGE, CAPER AND OLIVE SAUCE
Steps:
- Preheat oven to 500°F. Using vegetable peeler, remove peel and white pith from orange. Cut twenty 2-inch-long, 1/8-inch-wide strips from orange peel and reserve. Chop orange; place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend. Season sauce to taste with salt and pepper. Spray 13 x 9 x 2-inch glass baking dish with nonstick spray. Arrange cod in prepared dish. Sprinkle orange strips evenly over fish. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 10 minutes. Spoon sauce over fish.
COD FILLETS WITH ORANGE AND CRACKED GREEN OLIVE SALSA
This is exquisitely delicious! Based on a recipe from Diane Kochilas' Against the Grain cookbook. She says, "Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails." Cooking time includes the 1 hour the salsa chills in the 'fridge.
Provided by mersaydees
Categories Moroccan
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salsa:.
- Zest the orange (i.e., scrape the orange against the fine-toothed side of a cheese grater) and reserve for the fish. Peel the orange, completely removing the pith. Cut it into 1/4 -inch dice.
- In a bowl, combine all the salsa ingredients, cover, and let stand for 1 hour in the refrigerator. Remove from refrigerator 15 to 20 minutes before serving.
- Fish:.
- Preheat the oven to 375 degrees F.
- Lightly grease a large shallow baking dish large enough to fit the fish in one layer.
- Season the fish on both sides with salt and pepper to taste.
- Place fish in the pan.
- Sprinkle the fish with the lemon and orange zests.
- Drizzle olive oil over the fish.
- Bake for about 12 minutes or until fish flakes easily with a fork. Do not overcook.
- Remove to a platter, spoon salsa and any pan juices over, and serve.
COD WITH LEMON, GREEN OLIVE, AND ONION RELISH
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Provided by Amanda Hesser
Categories Fish Olive Onion Roast Quick & Easy Dinner Lemon Cod Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 10
Steps:
- Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
- Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Preheat oven to 250°F. Bring relish to room temperature.
- Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
- Transfer fish to a platter. Mix parsley into relish and spoon over fish.
- Do Ahead
- Relish (without parsley) can be made 1 day ahead. Keep chilled.
COD WITH ORANGES AND GREEN OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large skillet heat oil over medium high heat. Stir in red onion and cook for 2 minutes. Stir in wine and orange juice and bring to a rapid boil. Reduce heat and simmer for two minutes. carefully add cod fillets and season with salt and pepper. Cover and cook for 2 to 3 minutes. Stir in chopped orange and green olives. Serve hot with parsley-buttered rice.
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COD WITH LEMON, GREEN OLIVE, AND ONION RELISH RECIPE …
From bonappetit.com
4.3/5 (49)Estimated Reading Time 1 minServings 8
- Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
- Combine onion and 1 tsp. salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and ¾ cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
- Place cod in a large shallow baking dish or roasting pan and drizzle with remaining ½ cup oil. Add chiles and turn fish to coat; season with salt. Roast fish until just cooked through, 30–40 minutes.
COD WITH TOMATO AND ORANGE RECIPE - SIMPLY RECIPES
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ROASTED PACIFIC COD WITH OLIVES AND LEMON RECIPE | REAL SIMPLE
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3.5/5 (282)Total Time 30 minsServings 4Calories 180 per serving
- Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
- Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.
COD WITH LEMON AND OLIVES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.7/5 (25)Estimated Reading Time 4 mins
- Lay out the fish in a pan with sides, or a casserole dish. Add the wine and lemon juice to the pan.
- Scatter the olives and capers around, then sprinkle everything with the salt and pepper, red pepper flakes, and zest.
- Drizzle with olive oil and bake for about 20-30 minutes until the fish flakes and is done through. The exact time will depend on your oven, and the thickness of your fish. Use your judgement, the fish is done when it is opaque throughout, and flakes when you cut it open.
MOROCCAN-STYLE COD WITH GREEN OLIVES, LEMON, AND ...
From bonappetit.com
4.3/5 (8)Total Time 1 minServings 4
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin; sauté until cauliflower is crisp-tender and beginning to brown, stirring and adding water by spoonfuls if browning too quickly, 4 minutes longer. Add vinegar, sugar, thyme, and 2 minced garlic cloves. Reduce heat to medium-low; simmer until most of vinegar is absorbed, about 2 minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. Season with salt and pepper.
- Place cod on plate. Sprinkle remaining 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon paprika over fish. Sprinkle 2 minced garlic cloves over; drizzle with 2 tablespoons oil. Rub into fish on both sides. Cover and chill 1 hour.
- Heat large nonstick skillet over medium-high heat. Add fish to skillet and cook until just opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. Add lemon juice and green olives to skillet and stir 10 seconds; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.
ROSEMARY ORANGE COD FILLETS RECIPE — THE MOM 100
From themom100.com
Cuisine American, MediterraneanCategory Main CourseServings 4Total Time 25 mins
- In a large skillet over medium-high heat, heat the olive oil. Place the filets in the pan and sear on both sides for about 4 minutes per side, until browned and almost cooked through. Remove the fish to a plate and leave the remaining oil in the pan.
- Add the garlic, rosemary, and olives and sauté over medium heat for 1 minute, until you can smell the garlic and the rosemary. Turn the heat to medium high and add the white wine. Allow it to simmer got about 1 minute, until it is about halfway reduced, then add the orange juice and bring to a gentle simmer. Return the fish to the pan, and simmer for 2 to 3 minutes until warmed and fully cooked through. Serve the fish and the sauce hot, preferably over the starch of your choice.
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