COD WITH TOMATOES, OLIVES, AND CAPERS
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
Provided by threeovens
Categories Very Low Carbs
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
- Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
- Sprinkle the remaining parsley over the fish and serve.
Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33
ONE-POT FISH WITH BLACK OLIVES & TOMATOES
Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.
Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium
COD WITH TOMATOES AND OLIVES
A quick and tasty recipe. You can use shrink wrapped frozen fish from TJ's or Costco.(Thaw in sealed package in room temp water) Serve with a brown rice pilaf and a mesclun salad with gorgonzola cheese, toasted hazelnuts, ripe pear and raspberry vinaigrette (Brianna's).
Provided by Doc9780
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Rinse fish and pat dry.
- Sprinkle with salt& pepper (or Old Bay).
- Heat oven-proof skillet on med-hi heat.
- Add oil and saute garlic (do not brown).
- Add fish, sear 1 minute on each side.
- Sprinkle tomatoes with salt and pepper.
- Add tomatoes and olives to skillet.
- Pour wine over ingredients.
- Cover with lid and place in oven 5- 7 minutes.
- Uncover and bake 2 more minutes.
- Add mandarin oranges and allow to warm slightly.
Nutrition Facts : Calories 164.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 36.5, Sodium 50.1, Carbohydrate 3.1, Fiber 0.6, Sugar 1.5, Protein 15.7
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SAUTéED COD WITH TOMATOES & OLIVES | RECIPES | WW USA …
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Cuisine ItalianCategory DinnerServings 4Total Time 30 mins
- Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 Tbsp oil to skillet; carefully arrange fish in skillet, placing each piece down facing away from you (to prevent oil from splattering in your direction). Let fish cook without moving it, for 2-3 minutes (you can peek to check color). Turn fish; cook for 2-3 minutes on other side. Transfer fish to a plate (the fish won’t be all the way cooked through at this point).
- Add remaining 2 tsp oil and shallots to same pan; Cook, stirring frequently, until it starts to turn golden, 5-6 minutes. Add tomatoes, olives, red pepper flakes, half the herbs, water, and a pinch salt and pepper if desired; cook 1-2 minutes. Reduce heat to medium; return fish to pan, gently nestling the pieces among tomato mixture so they touch pan bottom. Cover; cook until fish is just opaque in center and tomatoes are heated through, 2-3 minutes. Sprinkle with remaining herbs; serve immediately with optional lemon wedges.
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- Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
- Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
- Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
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