Best Cod Fillet With Roasted Vegetable Ragout Recipes

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BAKED COD AND VEGGIES



Baked Cod and Veggies image

"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1 small onion, halved and sliced
1 tablespoon olive oil
1 small sweet red pepper, diced
1 cup sliced fresh mushrooms
1 garlic clove, minced
1/4 teaspoon ground allspice
Dash salt
Dash pepper
2 tablespoons sliced ripe olives, drained
2 tablespoons lemon juice, divided
3 teaspoons minced fresh parsley, divided
2 cod fillets (6 ounces each)

Steps:

  • In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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

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.

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

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

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

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

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.

OVEN-ROASTED COD CRUSTED WITH HERBS



Oven-Roasted Cod Crusted with Herbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
  • Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

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

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.

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