Best Roasted Cod With Olives And Lemon Recipes

Sheet Pan Roasted Cod image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1/4 cup olive oil
2 garlic cloves, minced or grated
1/2 teaspoon crushed red pepper flakes
1 lemon
2 cups cherry tomatoes
2 shallots, peeled and halved lengthwise
2 small bunches broccolini
1/4 stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
Kosher salt
Freshly ground black pepper
100 grams (3 1/2 ounces) feta cheese
400 grams (14 ounces) cod loin
Fresh basil and parsley, for garnish
1/2 head radicchio, roughly torn
2 teaspoons extra virgin olive oil

Steps:

Preheat your oven to 400 degrees F (200 degrees C).
In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

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.

Baked Cod with Olives image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

Unsalted butter, for baking dish
1/2 cup pitted brine-cured Kalamata olives, drained and chopped
2 teaspoons drained capers, rinsed and coarsely chopped
2 anchovy fillets, rinsed, drained, and coarsely chopped
1 garlic clove, minced
1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, plus small leaves for garnish
4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.