Best Baked Cod Italian Style Recipes

Baked Cod Italian-Style image

Provided by Angela (Grammy) Derby

Categories Fish

Time 30m

Number Of Ingredients 12

1 1/2 to 2 lb white fish, such as cod or haddock
1 Tbsp olive oil, extra virgin
2 clove garlic, minced
1/2 c onions, chopped
1 c bell green pepper, chopped (or a combination of red, yellow & green)
1 (14.5 o can(s) diced tomatoes, drained
1/2 c white wine
1/2 tsp basil, dried
1/4 tsp oregano, dried
juice of 1/2 lemon
salt and pepper to taste
grated parmesan cheese (optional)

Steps:

1. Preheat oven to 400'F. Spray bottom of a 9x13" baking pan with cooking spray.
2. In a large skillet, heat olive oil over medium heat and add garlic, peppers and onions; cook on medium for about 2 minutes or until slightly softened.
3. Add tomatoes and wine; continue to cook for 10 minutes or until liquid has evaporated and leaves a chunky sauce.
4. Trim fillets by taking off any skin and removing any bones. (Usually they come trimmed and cleaned from the fish section of your grocery store.)
5. Place fish fillets in the prepared baking pan in a single layer; sprinkle with lemon juice, then spoon the tomato mixture over the fish; sprinkle with Parmesan, if desired.
6. Bake, covered, for 15-20 minutes or until fish is opaque all the way through and flakes easily with a fork. Serve immediately.

Baked Cod, Italian Style image

Provided by tonyf56

Categories < 4 Hours

Time 1h5m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 6

6 -8 cod fish fillets (Frozen or fresh)
1 cup zesty Italian dressing (in bottles)
1 cup Italian style breadcrumbs
1 tablespoon granulated garlic
1 tablespoon italian seasoning
2 tablespoons parsley

Steps:

Nutrition Facts : Calories 570.5, Fat 20.4, SaturatedFat 3.4, Cholesterol 149, Sodium 985.3, Carbohydrate 27.4, Fiber 1.5, Sugar 6.6, Protein 66

Aunt Phyl's Baked Cod Italian-style Recipe image

Provided by VickiC223

Number Of Ingredients 8

6-8 firm fresh cod fish fillets (skin and bones removed)
1 med. red onion
3 T olive oil (more as needed to moisten)
1-2 loaves of day old Italian bread crumbled and oil drizzled over to moisten (not to excess)
2 C fresh Italian flat leaf parsley, finely chopped
8 cloves garlic, peeled and finely minced
salt and pepper to taste
2 C golden raisins, soaked in gin for 4 days (or 30 mins in water) to plump

Steps:

Preheat oven to 400. Using a blender or chopper, crumble day old bread to make fluffy bread crumbs, not too fine. In a saute pan, heat 2 T of oil and add onion and garlic. Season w/ salt and pepper, saute over low heat til the onion has wilted and started to turn translucent; be careful not to let it brown. Transfer to a large mixing bowl. Wipe the pan w/ paper towel to clean it, then place it back over low heat and add the remaining oil. Dump the breadcrumbs into the pan and stir to completely coat them w/ oil. Transfer the breadcrumbs to a large mixing bowl and let cool slightly. Mix in the chopped parsley and add the golden raisins to mixture. Salt and pepper. Lay fish fillets in a large foil baking pan and season w/ a bit s/p. Distribute the breadcrumb/herb/raisin mixture evenly on the top of the fish. Drizzle w/ olive oil to moisten. Cover and bake for 25 mins. Remove foil cover and bake for 15 mins longer to brown breadcrumbs.