Best Baked Cod With Greek Potatoes Recipes

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SHEET-PAN GREEK ROASTED COD AND POTATOES WITH CARAMELIZED ONIONS, TOMATOES AND RAISINS - BAKALIARO PLAKI



Sheet-Pan Greek Roasted Cod and Potatoes with Caramelized Onions, Tomatoes and Raisins - Bakaliaro Plaki image

Delicious Greek baked cod and potatoes with caramelized onions, tomato and raisins over potatoes.

Provided by OliveTomato.com

Categories     Main Course

Time 1h10m

Number Of Ingredients 13

Salted Cod about 2 pounds (or fresh cod (skip desalting))
½ cup olive oil
3-4 onions sliced in thin rings
3 tomatoes chopped or a 15 ounce can of chopped tomatoes
1 tablespoon tomato paste
3 cloves garlic minced
1 bay leaf
1 bunch of parsley chopped
½ cup white wine
½ cup black raisins
Juice of ½ a lemon
4-5 medium potatoes sliced in thin rounds
salt/pepper as needed

Steps:

  • De-salt cod for 24 hours (see above)
  • Preheat oven at 350 degrees Fahrenheit (180 Celsius).
  • In a pan sauté the onion until soft for about 10 minutes.
  • Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
  • Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
  • Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
  • Once your sauce has simmered for 10 minutes, add the raisins.
  • Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
  • Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
  • Remove from oven and let it sit for 15 minutes before serving.

BAKED COD RECIPE WITH LEMON AND GARLIC



Baked Cod Recipe with Lemon and Garlic image

Best baked cod recipe out there! Prepared Mediterranean style with a few spices and a mixture of lemon juice, olive oil and lots of garlic. Bakes in 15 mins!

Provided by Suzy Karadsheh

Categories     Entree

Time 22m

Number Of Ingredients 12

1.5 lb Cod fillet pieces, (4-6 pieces)
1/4 cup chopped fresh parsley leaves
5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, (minced)
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition Facts : Calories 319.3 kcal, Sugar 0.5 g, Sodium 466.1 mg, Fat 19.8 g, SaturatedFat 5 g, TransFat 0.2 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 25.8 g, Cholesterol 70.6 mg, ServingSize 1 serving

BAKED COD WITH POTATOES AND ONIONS



Baked Cod with Potatoes and Onions image

This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.

Provided by Noelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Cod

Time 55m

Yield 2

Number Of Ingredients 6

2 (4 ounce) boneless cod fillets
2 large potatoes, peeled and sliced
1 medium onion, thinly sliced
2 cups milk, or as needed
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
  • Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
  • Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g

ROASTED COD AND POTATOES



Roasted Cod and Potatoes image

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 4

4 or 5 medium potatoes, 2 pounds or more
6 tablespoons extra-virgin olive oil or melted butter
Salt and freshly ground black pepper to taste
1 1/2 pounds cod or other fillets, about 1-inch thick (skinned), in 2 or more pieces

Steps:

  • Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
  • Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
  • Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram

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