Best Roasted Cod With Potatoes And Olives Recipes

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ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 9

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
  • Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
  • Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 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

ROASTED COD WITH POTATOES AND OLIVES



Roasted Cod With Potatoes and Olives image

This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.

Provided by SkinnyMinnie

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil, plus
1 teaspoon olive oil
salt and pepper, to taste
4 (6 -8 ounce) cod fish fillets
1 pint cherry tomatoes, halved
1/2 cup kalamata olive, pitted

Steps:

  • Preheat the oven to 450ºF.
  • On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
  • Season generously with salt and pepper.
  • Arrange potatoes in a single layer, cut side down.
  • Bake, tossing potatoes once, until beginning to brown, about 20 minute.
  • Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
  • Remove baking sheet from the oven.
  • Add the tomatoes and olives to the potatoes; stir to combine.
  • Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
  • Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
  • Transfer the fish and vegetables to a serving platter and serve immediately.

Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1

BAKED COD WITH TOMATOES AND POTATOES



Baked Cod with Tomatoes and Potatoes image

You can substitute bass, hake, or haddock for the cod in this one-pot casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h40m

Number Of Ingredients 8

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless cod fillets (5 ounces each)
12 very thin lemon slices

Steps:

  • Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
  • Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

ROASTED COD



Roasted Cod image

This is a beautifully easy, rustic style dish, packed with flavour. Serve at the table so your guests see it, in its roasting tin.

Provided by Lene8655

Categories     Australian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

450 g floury potatoes
1 garlic head
4 plum tomatoes
4 rosemary sprigs
3 tablespoons olive oil
600 g thick boneless cod fish fillets, skin on
4 tablespoons white wine
salt & freshly ground black pepper
basil leaves (to garnish)

Steps:

  • Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
  • Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
  • Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
  • Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.

Nutrition Facts : Calories 325.6, Fat 11.4, SaturatedFat 1.7, Cholesterol 64.5, Sodium 93, Carbohydrate 23, Fiber 3.6, Sugar 3.1, Protein 29.6

ROAST COD WITH POTATOES, ONIONS, AND OLIVES



Roast Cod with Potatoes, Onions, and Olives image

Categories     Olive     Onion     Potato     Roast     Sauté     Cod     Gourmet

Yield Serves 4 with enough for the cannelloni

Number Of Ingredients 9

1 pound (about 3) onions, cut into 1/2-inch-thick slices
3 large garlic cloves
1/4 cup olive oil
1/3 cup vegetable oil
1 pound (about 2 large) boiling potatoes
3/4 cup Kalamata or other brine-cured black olives
1/2 teaspoon dried rosemary, crumbled
1/4 cup minced fresh parsley leaves
a 2 1/2-pound piece of center-cut cod fillet

Steps:

  • Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
  • Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

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