Best Spicy Cod With Tomatoes And Spinach Recipes

GRILLED COD WITH SPINACH AND TOMATOES

Grilled Cod with Spinach and Tomatoes image

I came up with this recipe because I could not find a recipe I was looking for. A very simple, easy, and quick dish to put together. I always make this for myself when I grill steaks for my family.

Provided by tcasa

Categories Seafood Fish

Time 20m

Yield 1

Number Of Ingredients 9

Ingredients

1 (4 ounce) fillet cod
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
¼ cup roughly chopped spinach, or to taste
¼ tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes

Steps:

Preheat an outdoor grill for medium-high heat.
Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 18.9 g, Fiber 0.9 g, Protein 27.8 g, SaturatedFat 4.9 g, Sodium 413.2 mg, Sugar 4.1 g

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

COD FILLETS WITH TOMATO & SPINACH RELISH

Cod Fillets with Tomato & Spinach Relish image

Make and share this Cod Fillets with Tomato & Spinach Relish recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (3 1/2 ounce) cod fish fillets (or other fish)
1/2 teaspoon fresh ground pepper
1 tablespoon lemon juice
1 can diced tomato
1/2 cup diced onion
1/2 cup frozen spinach, thawed
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon basil
2 tablespoons red wine vinegar
1 dash pepper

Steps:

Place oven on broil setting.
Using a broiling rack, arrange fish fillets on rack, sprinkle with fresh ground pepper and lemon juice.
Place fish in oven on the rack closest to the broiler.
Meanwhile, coat a non stick frying pan with cooking spray, add 1 tsp.
olive oil and saute onions until translucent.
Add remaining ingredients to pan and cook five to 10 more minutes.
When fish is white in the center and starts to flake, remove from oven and top with tomato and spinach relish.
Serve over a bed of fresh spinach leaves or a bed of wild rice.

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