Greek Baked Cod Recipes

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Steps:

• Preheat oven to 400°. Place cod in a greased 13x9-in. baking dish. Brush with oil; sprinkle with salt and pepper. Top with green pepper, onion and olives., Pour tomato sauce over top; sprinkle with cheese. Bake until fish just begins to flake easily with a fork, 15-20 minutes.

Steps:

• Heat oven to 400°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring frequently, until onion is soft.
• Stir in lemon peel, basil, thyme and tomatoes. Cook over medium-high heat about 6 minutes, stirring occasionally, until mixture is slightly thickened.
• Spoon half of tomato mixture into 8-inch square (2-quart) glass baking dish. Top with fish. Spoon remaining tomato mixture over fish. Sprinkle with olives, cheese and croutons.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Steps:

• 1. Spray a medium baking dish with oil. Wash & pat dry the cod fillets. Spread fillets in dish.
• 2. Cover each fillet with tomato sauce. Lightly season fillets with Greek spices. Top fillets with peppers. Spread olives over fish.
• 3. Bake at 350°F for 15-20 minutes or until fish flakes with a fork. Remove from oven and top with ATHENOS Feta Cheese.

Steps:

• Preheatoven to 375*F.
• Put the potatoes into a roasting pan or gratin dish, then throw in the onion and garlic and scatter over the herbs.
• Season and pour over the olive oil.
• Spoon over the lemon juice and then add enough water to barely cover the potatoes.
• Cook the potatoes,uncovered, for 45 minutes then turn them over and bake a further 25 minutes.
• Towards the end of this time, lay your slice of cod, skin side down, in a thickly buttered gratin dish.
• Dribble with a thin layer of best olive oil.
• Season well.
• Bake the fish and potatoes together for 15 minutes longer, til the fish is cooked.
• (test with a knife point or skewer, if it goes right through with no resistance, it is done) Slice the fish and serve with the gore=geously golden potatoes, together with plenty of lemony juices.

Steps:

• Preheat oven to 350*F.
• Grease a baking pan with some olive oil and place the fish fillets in it.
• In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 4 tablespoons olive oil, and 3-4 crushed cloves of garlic. Mix everything together well.
• Pour some of the tomato mixture over each fillet and add some salt and pepper to taste.
• Crumble some feta cheese over each fillet and bake in oven for 30 to 45 minutes.
• Check the fish occasionaly to make sure it does not get overcooked and dry up.
• Serve with lemon wedges. Squeeze them over the fish and enjoy!