Stuffed Olive Cod Recipes

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BAKED STUFFED COD



Baked Stuffed Cod image

This foolproof recipe for moist and flaky baked cod fillets is topped with a mixture of buttered fresh breadcrumbs, garlic, and chopped parsley.

Provided by Lynne Webb

Categories     Seafood

Time 25m

Number Of Ingredients 9

1 to 1-1/4 lbs cod fillets (about 1 inch thick (see notes for substitutions))
4 tablespoons freshly squeezed lemon juice (divided)
4 tablespoons extra virgin olive oil (divided)
Salt and freshly ground black pepper
3 tablespoons butter
3 cloves garlic (minced)
1/4 teaspoon crushed red pepper
3/4 cup fresh breadcrumbs
2 tablespoons fresh parsley (chopped)

Steps:

  • Preheat the oven to 400°F and thoroughly coat a baking dish with nonstick spray and add the cod fillets.
  • Try to choose a dish that will accommodate your fish in a single layer with little or no room left over. If your fillets have thin portions (as most do), it's a good idea to overlap them a bit to keep the thickness somewhat uniform.
  • Drizzle the fish with 1 tablespoon each of the lemon juice and olive oil, then season lightly with salt and pepper.
  • In a separate skillet, heat the remaining olive oil together with the butter over medium heat.
  • Add the garlic and crushed red pepper and sauté just until garlic begins to turn golden (do not brown).
  • Remove from the heat, stir in the remaining lemon juice, breadcrumbs and parsley.
  • Spread the crumb mixture evenly over the fish and bake for 12 to 14 minutes, or until the fish flakes easily.
  • Serve immediately (this dish is served casserole-style - you don't have to portion out individual fillets).

Nutrition Facts : Calories 432 kcal, Carbohydrate 16 g, Protein 35 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving

STUFFED-OLIVE COD



Stuffed-Olive Cod image

Visit the olive bar in your supermarket to put a new twist on cod in this simple high-protein, low-fat entree that's a weeknight lifesaver. - Tria Olsen, Queen Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 cod fillets (6 ounces each)
1 teaspoon dried oregano
1/4 teaspoon salt
1 medium lemon, thinly sliced
1 shallot, thinly sliced
1/3 cup garlic-stuffed olives, halved
2 tablespoons water
2 tablespoons olive juice

Steps:

  • Place fillets in a large nonstick skillet coated with cooking spray. Sprinkle with oregano and salt; top with lemon and shallot., Scatter olives around fish; add water and olive juice. Bring to a boil. Reduce heat to low; gently cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

STUFFED OLIVES



Stuffed Olives image

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Provided by Katherine Unger

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 4

Number Of Ingredients 2

1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

Steps:

  • Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g

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