Best Cod Fillet With Roasted Vegetable Ragout Recipes

OVEN BAKED COD WITH ROASTED VEGETABLES

Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

Preheat the oven to 200 C.
Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
Serve the cod with the roasted vegetables, sprinkled with torn parsley.
You may also enjoy a bit of mayonnaise on the side.

EASTERN COD WITH ROASTED VEGETABLES

Eastern Cod With Roasted Vegetables image

The vegetable ragout creates a deep rich bed for the flaky cod fillets. Toasted bread crumbs add a crunchy compliment. This recipe is low in fat and high in flavor.

Provided by Geema

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 (6 ounce) skinless cod fish fillets
2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2 inch wedges
1 large yellow bell pepper, cut into 1/2 inch-wide strips
2 garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons hot water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

Preheat oven to 500°F.
Season cod with salt and pepper.
In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer.
Roast vegetables in middle of oven 20 minutes, or until they begin to brown.
Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork.
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
Transfer fish carefully to a plate and keep warm, covered.
To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes.
Divide ragout among 4 plates and top with fish and bread crumbs.

COD FILLET WITH ROASTED VEGETABLE RAGOûT

Cod Fillet with Roasted Vegetable Ragoût image

Categories Fish Vegetable Roast Quick & Easy Cod Spring Gourmet

Yield Serves 4

Number Of Ingredients 14

Ingredients

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

Preheat oven to 500°F.
Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

COD FILLET WITH ROASTED VEGETABLE RAGOUT

Cod Fillet With Roasted Vegetable Ragout image

Make and share this Cod Fillet With Roasted Vegetable Ragout recipe from Food.com.

Provided by dmcpherr

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

24 ounces cod fish fillets, skinless
2 medium zucchini, cut into 1 1/4-inch pieces (about 1 1/2 pounds total)
5 plum tomatoes, halved (about 3/4 pound total)
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh breadcrumb
1 tablespoon fresh flat-leaf parsley, chopped before measuring
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

Preheat oven to 500°F.
Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about
5 minutes.
Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
Serves 4.

Nutrition Facts : Calories 260.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 73.7, Sodium 438.4, Carbohydrate 21.4, Fiber 3.6, Sugar 7, Protein 34.9

PAN-SEARED COD WITH CREAMY FENNEL RAGOûT

Pan-Seared Cod with Creamy Fennel Ragoût image

Categories Milk/Cream Dairy Fish Tomato Sauté Christmas Quick & Easy Bacon Cod Fennel Winter Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds

Steps:

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.