PASTA WITH ROASTED TOMATOES AND CAPERS
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.
Nutrition Facts : Calories 432 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g
PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING
Steps:
- In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
- Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
- In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
- In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
- In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.
PUTTANESCA TOMATO SALAD WITH FRIED CAPERS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
- Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.
SCROD WITH HERBED BREADCRUMBS
Categories Fish Bake Quick & Easy Lemon Cod Healthy Chive Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.
SCROD WITH CAPERS AND ROASTED TOMATOES
Number Of Ingredients 8
Steps:
- Boil the potatoes in a medium saucepan in 1 quart of salted water for 15 minutes, drain and place in a large bowl. Add the salt and pepper, olive oil, garlic and milk while mashing until thoroughly mixed. Coat the cod filets with oil, place in a roasting pan, spread with the potatoes. Roast at 450 degrees for 10 minutes.
Nutrition Facts : Nutritional Facts Serves
CEASAR SALAD WITH ROASTED CAPERS
Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 43m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Place the capers and 1 teaspoon oil in a small heavy roasting pan.
- Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
- Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
- Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
- Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
- In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.
Nutrition Facts : Calories 222, Fat 20.4, SaturatedFat 3, Cholesterol 32.1, Sodium 248.1, Carbohydrate 8.5, Fiber 4.7, Sugar 2.8, Protein 4.3
More about "scrod with capers and roasted tomatoes recipes"
PAN SEARED COD WITH A CAPER, PARSLEY AND LEMON SAUCE
From justalittlebitofbacon.com
4.9/5 (28)Total Time 30 minsCategory Main CourseCalories 275 per serving
- Sprinkle one tablespoon of lemon juice over the cod fillets and set them aside while you prepare the rest of the ingredients. Allow the lemon juice to sit on the cod at least 15 minutes, up to 30 minutes.
- In a shallow bowl, mix together all the seasoned flour ingredients. Pat the fish dry and dredge in the seasoned flour, shaking off the excess.
- Heat 2 tablespoons of olive oil and the butter in a cast iron skillet over medium-high heat until the pan is hot and the oil is shimmering. Add the cod and cook for 5-6 minutes on the first side. The fish will take a couple of minutes to release from the pan. Once it does, keep an eye on it and check for browning. When it's a deep, golden brown, turn the fish.
- Continue cooking the fish on the other side until it is browned and the fish is cooked through, about another 5-6 minutes. Add another tablespoon of olive oil if needed.
BAKED COD WITH TOMATOES, OLIVES AND CAPERS RECIPE
From realsimple.com
5/5 (57)Total Time 1 hr 5 mins
- Preheat oven to 425°F. Combine tomatoes, olives, onion, wine, oil, capers, crushed red pepper, 1 teaspoon salt, and several grinds of black pepper in a 3-quart baking dish; stir to combine. Roast until tomatoes have softened and mixture has thickened slightly, 35 to 40 minutes. Recipe can be made up to this point 1 day ahead.
- When ready to serve, heat oven to 425°F. Season fish with remaining ½ teaspoon salt and several grinds of black pepper. Nestle fish in tomato mixture and place in oven. Roast until fish is just cooked through, 10 to 15 minutes. Top with parsley.
BAKED COD WITH TOMATOES & CAPERS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (32)Total Time 30 minsCategory Fish, Side DishCalories 838 per serving
- Preheat oven to 400°F. Toss cod with lemon juice and 1 teaspoon of olive oil. Place in the refrigerator.
- Toss tomatoes with remaining tablespoon of olive oil, garlic, basil, capers, and salt & pepper to taste. Place in a 9x13 pan and roast 10 minutes.
- Remove cod from the fridge and nestle in the pan with the tomatoes. Drizzle melted butter over cod.
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