Best Baked Cod With Tomatoes Spinach Recipes

BAKED FISH WITH SPINACH AND TOMATOES

Baked Fish With Spinach and Tomatoes image

This came into my inbox today from About.com, and I just had to share it. It looks like an easy and healthy weeknight dinner. They recommend mopping up the juices with some whole grain bread. I think this might be even better with some spices sprinkled on top along with the cheese, maybe basil and oregano.

Provided by Kree6528

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) bag Baby Spinach
4 white fish fillets
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup reduced-fat cheese or 1/2 cup soy cheese, shredded

Steps:

Preheat oven to 375 degrees.
Rinse spinach and place at the bottom of a glass baking dish.
Season fish fillets with freshly ground black pepper. Lay fish on top of spinach.
Pour canned tomatoes on top and sprinkle with cheese.
Bake for 15-18 minutes.

Nutrition Facts : Calories 125.5, Fat 1.7, SaturatedFat 0.3, Cholesterol 61.6, Sodium 235.6, Carbohydrate 9, Fiber 2.9, Sugar 0.2, Protein 19.8

MEDITERRANEAN BAKED COD

Mediterranean Baked Cod image

Made in one dish with tomatoes, olives and onions, this Mediterranean Baked Cod is an easy and healthy weeknight dinner!

Provided by Nora from Savory Nothings

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

1 ½ pounds cod fillet
1 small red onion (OR large shallot, sliced)
3 cloves garlic (crushed)
1 pound cherry tomatoes (halved)
¼ cup sliced black olives
1 tablespoon olive oil
1 teaspoon Italian seasoning
salt & pepper (to taste)
¼ cup white wine (OR water)
4 tablespoons butter (chopped)

Steps:

Prep: Preheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.
Add vegetables: Scatter the onion, garlic, tomatoes and olives around the fish.
Season: Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
Finish and bake: Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.

Nutrition Facts : Calories 319 kcal, Carbohydrate 8 g, Protein 32 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 338 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ROAST COD WITH LEEKS, PLUM TOMATOES, AND WILTED SPINACH

Roast Cod with Leeks, Plum Tomatoes, and Wilted Spinach image

Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons freshly grated ginger, with juices
2 tablespoons low-sodium soy sauce
5 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste
2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed
2 pounds plum tomatoes, quartered into wedges
6 five to six-ounce cod fillets, or steaks, skin on, 1 to 1 1/4 inches at thickest point
Salt to taste
1 pound fresh spinach, well washed
Olive-oil cooking spray

Steps:

Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.

Nutrition Facts : Calories 297 g, Cholesterol 78 g, Fat 7 g, Fiber 5 g, Protein 37 g, Sodium 385 g

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.