Best 3 Cod In Tomatoes With Wine Recipes
Cod in tomatoes with wine is a classic Mediterranean dish that is both flavorful and easy to make. It is a great way to enjoy the delicate flavor of cod, and the tomatoes and wine add a richness and depth of flavor that make this dish truly special. This dish can be served with a variety of sides, such as rice, pasta, or vegetables, and it is sure to be a hit with your family and friends.
Here are our top 3 tried and tested recipes!
COD IN TOMATOES WITH WINE
Steps:
- Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
- Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
- Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 32 g, Cholesterol 133.5 mg, Fat 9.2 g, Fiber 7.4 g, Protein 35.1 g, SaturatedFat 1.5 g, Sodium 203.2 mg, Sugar 17.8 g
ROASTED COD AND TOMATOES WITH BASIL AND WHITE WINE
This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 40m
Yield 1 fillet, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F
- In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
- Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
- Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.
Nutrition Facts : Calories 163.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 49.1, Sodium 285.3, Carbohydrate 4.2, Fiber 0.9, Sugar 2.3, Protein 21.1
COD WITH TOMATOES, OLIVES, AND CAPERS
This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.
Provided by threeovens
Categories Very Low Carbs
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
- Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
- Sprinkle the remaining parsley over the fish and serve.
Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33
Tips:
- When selecting cod fillets, choose firm, opaque pieces with a mild, fresh odor. Avoid fillets that are thin, translucent, or have a strong fishy smell.
- To remove the skin from the cod fillets, use a sharp knife to make a shallow incision along the backbone. Then, gently pull the skin away from the flesh, starting at the tail end.
- If using canned tomatoes, choose whole tomatoes that are packed in juice, rather than diced or crushed tomatoes. This will give the sauce a more robust flavor and texture.
- Use a dry white wine for this recipe. A Sauvignon Blanc or Pinot Grigio would be a good choice.
- If you don't have white wine on hand, you can substitute chicken broth or water. However, the wine will add a delicious depth of flavor to the sauce, so it's worth picking up a bottle if you can.
- Season the cod fillets generously with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the cod fillets over medium heat until they are just cooked through. Overcooking will make the fish tough and dry.
- Serve the cod fillets immediately, topped with the tomato sauce. Garnish with fresh parsley or basil, if desired.
Conclusion:
This cod in tomatoes with wine recipe is a simple and delicious way to prepare this versatile fish. The cod is cooked in a flavorful tomato sauce that is made with white wine, garlic, and herbs. The dish is served over rice or pasta, and it can be garnished with fresh parsley or basil. This recipe is sure to please everyone at your table!
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