Best Baked Cod Fish With Tomato Cheese Sauce And Bacon Recipes

BAKED COD IN TOMATO SAUCE RECIPE

Baked Cod in Tomato Sauce Recipe image

Baked cod fillets in tomato sauce are a good, light, and healthy meal with no fuss. Lovely when served with crusty bread and some lightly steamed broccoli, courgettes, or a few green beans.

Provided by YourFoodBuddy

Time 35m

Number Of Ingredients 9

Ingredients

1.5 lb cod fillet (or 3 fillets)
2 cans tomato sauce
3 cloves garlic
1/2 can green olives (slices)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp granulated garlic
3 tbsp olive oil

Steps:

Wash the fillets under running water
Use some paper towels to tap the fillets and absorb the excess water
Season with salt, pepper, paprika, and granulated garlic
Heat the olive oil in an oven-proof pan/skillet
Mince garlic and sautee it for up to 1 minute
Add the canned tomato sauce and simmer for 5 minutes
Finely chop one handful of parsley and cilantro and add to the sauce
Mix and simmer for another 5 minutes
Add the seasoned cod fillets into the sauce
Sprinkle the sliced green olives on top
Insert into the preheated oven at 350F
Bake for 20 minutes at 350F
Take out of the oven and serve with pleasure

Nutrition Facts : Calories 262 kcal, Carbohydrate 15 g, Protein 24 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 2143 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

BAKED COD WITH TOMATOES AND ONIONS

Baked Cod with Tomatoes and Onions image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

COD WITH BACON & BALSAMIC TOMATOES

Cod with Bacon & Balsamic Tomatoes image

Let's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 center-cut bacon strips, chopped
4 cod fillets (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grape tomatoes, halved
2 tablespoons balsamic vinegar

Steps:

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 485mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

TOMATO-BASIL BAKED FISH

Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

Steps:

In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

BAKED COD FISH WITH TOMATO CHEESE SAUCE AND BACON

Baked Cod fish with Tomato Cheese sauce and Bacon image

To be honest, I made this for another recipe contest. This was not chosen but my husband loved it very much and I did too. Big flavor and crunchy, crispy texture which is fun to eat. I just wanted to share this recipe.

Provided by Hidemi Walsh @Hidemi

Categories Fish

Number Of Ingredients 13

Ingredients

1/2 cup(s) cooked wild rice
9 ounce(s) frozen chopped spianch, thawed and squeezed to drain
2 - cod fish fillets, 4 oz each
2 teaspoon(s) white wine
1 tablespoon(s) olive oil
2 teaspoon(s) olive oil
1 - small tomato, about 4 oz
1/2 cup(s) shredded mild cheddar cheese
1 tablespoon(s) soy sauce
1/4 teaspoon(s) dried oregano leaves
4 tablespoon(s) panko (japanese bread crumbs)
2 slice(s) bacon
- salt and pepper

Steps:

Chop tomato and bacon.
Rinse cod fish fillets with cold water and pad dry with paper towels. Cut each fillet into little bit bigger than bit size and put into a shallow bowl with white wine. Add salt and black pepper to season. Set aside.
Make tomato cheese sauce. In a bowl, mix together tomatoes, soy sauce, oregano leaves and shredded cheddar cheese.
Make crumble. In another bowl, mix together panko, bacon and wild rice.
In a skillet, heat 1 tablespoon olive oil and sauté spinach over medium heat for about 1 minute then put into each serving ramekin (10-12 oz each) equally. Place cod fish equally with the liquid remaining in the bowl on the spinach. Put the tomato cheese sauce on the fish and sprinkle crumble. Sprinkle black pepper to season (as much as you prefer) and pour the olive oil (1 teaspoon for each) over the top.
Bake in preheated 400 degrees F oven for 15-20 minutes until fish are cooked through and crumbles are golden brown and crisp.