Best 4 Baked Cod With Artichokes Olives And Sun Dried Tomatoes Recipes
Discover a culinary journey of flavors with our delectable baked cod recipe, where tender cod fillets are enveloped in a vibrant tapestry of artichoke hearts, succulent olives, and sun-kissed tomatoes, all harmoniously united under a golden crust. This tantalizing dish offers a symphony of textures and vibrant colors, making it a feast for both the palate and the eyes. Prepare to embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE COD WITH SUN-DRIED TOMATOES
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
BAKED COD WITH ARTICHOKES, OLIVES AND SUN-DRIED TOMATOES
Categories Fish
Number Of Ingredients 1
Steps:
- bake
BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES
I found this recipe at http://onceamonthmom.com/ (a great site that helps you fill your freezer by creating monthly menus using seasonal recipes). I haven't tried it yet...please review if you do!
Provided by Cynthia Q
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
- To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.
Tips:
- Choose fresh cod fillets. Look for fillets that are firm and white, with no brown or yellow spots.
- Soak the cod fillets in milk for 30 minutes before cooking. This will help to remove any fishy smell and make the fish more tender.
- Use a variety of vegetables. Artichokes, olives, and sun-dried tomatoes are all great choices, but you can also use other vegetables that you like, such as zucchini, bell peppers, or mushrooms.
- Season the fish and vegetables well. Use a combination of salt, pepper, garlic, and herbs to create a flavorful dish.
- Bake the cod fillets at a high temperature. This will help to create a crispy crust on the outside of the fish while keeping the inside moist and flaky.
- Serve the cod fillets immediately. This dish is best enjoyed when it is hot out of the oven.
Conclusion:
Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes is a simple but delicious dish that is perfect for a weeknight meal. The fish is tender and flaky, the vegetables are flavorful and colorful, and the sauce is rich and creamy. This dish is sure to please everyone at your table.
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