Best 6 Stuffed Olive Cod Recipes

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Welcome to the culinary journey of flavors and textures! In this article, we will guide you towards crafting a delicious and impressive dish: Stuffed Olive Cod. This delectable recipe combines the delicate taste of cod with the savory filling of succulent olives, capturing the essence of Mediterranean cuisine. You'll discover the best methods for selecting and preparing the finest ingredients, ensuring that every bite is a symphony of flavors. Get ready to embark on a culinary adventure and savor the exceptional taste of Stuffed Olive Cod.

Let's cook with our recipes!

PERFECT TEN BAKED COD



Perfect Ten Baked Cod image

Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Provided by Pam

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
½ sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
½ lemon, juiced
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
  • Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
  • Coat both sides of cod in melted butter in the baking dish.
  • Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
  • Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 9.3 g, Cholesterol 71.5 mg, Fat 16.1 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 282.3 mg, Sugar 1.2 g

STUFFED OLIVES



Stuffed Olives image

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Provided by Katherine Unger

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 4

Number Of Ingredients 2

1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

Steps:

  • Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g

BAKED STUFFED COD



Baked Stuffed Cod image

This foolproof recipe for moist and flaky baked cod fillets is topped with a mixture of buttered fresh breadcrumbs, garlic, and chopped parsley.

Provided by Lynne Webb

Categories     Seafood

Time 25m

Number Of Ingredients 9

1 to 1-1/4 lbs cod fillets (about 1 inch thick (see notes for substitutions))
4 tablespoons freshly squeezed lemon juice (divided)
4 tablespoons extra virgin olive oil (divided)
Salt and freshly ground black pepper
3 tablespoons butter
3 cloves garlic (minced)
1/4 teaspoon crushed red pepper
3/4 cup fresh breadcrumbs
2 tablespoons fresh parsley (chopped)

Steps:

  • Preheat the oven to 400°F and thoroughly coat a baking dish with nonstick spray and add the cod fillets.
  • Try to choose a dish that will accommodate your fish in a single layer with little or no room left over. If your fillets have thin portions (as most do), it's a good idea to overlap them a bit to keep the thickness somewhat uniform.
  • Drizzle the fish with 1 tablespoon each of the lemon juice and olive oil, then season lightly with salt and pepper.
  • In a separate skillet, heat the remaining olive oil together with the butter over medium heat.
  • Add the garlic and crushed red pepper and sauté just until garlic begins to turn golden (do not brown).
  • Remove from the heat, stir in the remaining lemon juice, breadcrumbs and parsley.
  • Spread the crumb mixture evenly over the fish and bake for 12 to 14 minutes, or until the fish flakes easily.
  • Serve immediately (this dish is served casserole-style - you don't have to portion out individual fillets).

Nutrition Facts : Calories 432 kcal, Carbohydrate 16 g, Protein 35 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving

STUFFED-OLIVE COD



Stuffed-Olive Cod image

Visit the olive bar in your supermarket to put a new twist on cod in this simple high-protein, low-fat entree that's a weeknight lifesaver. - Tria Olsen, Queen Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 cod fillets (6 ounces each)
1 teaspoon dried oregano
1/4 teaspoon salt
1 medium lemon, thinly sliced
1 shallot, thinly sliced
1/3 cup garlic-stuffed olives, halved
2 tablespoons water
2 tablespoons olive juice

Steps:

  • Place fillets in a large nonstick skillet coated with cooking spray. Sprinkle with oregano and salt; top with lemon and shallot., Scatter olives around fish; add water and olive juice. Bring to a boil. Reduce heat to low; gently cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

BAKED COD WITH OLIVES



Baked Cod with Olives image

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

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.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS



Easy Pan-Seared Cod with Lemon, Olives and Capers image

A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!

Provided by Marilena Leavitt

Categories     Seafood Main

Time 14m

Yield 2

Number Of Ingredients 8

2 pieces of cod, ¾"- 1" thick, (about 6 oz. each)
--- sea salt and freshly ground pepper
2-3 TBSP. olive oil (or, neutral oil)
½ medium lemon (zested and sliced)
1 garlic clove, finely minced
6 olives, black and green, chopped
1 TBSP. small capers, rinsed and dried
2 TBSP. tender celery leaves (or parsley)

Steps:

  • Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
  • In a small bowl, combine the garlic, olives, and capers.
  • Zest the lemon and cut it into thin slices
  • Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
  • Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.

Tips:

  • Select the freshest cod fillets. Look for fillets that are firm and have a mild, briny aroma. Avoid fillets that are slimy or have a strong fishy smell.
  • Use a variety of olives. Kalamata olives, green olives, and black olives all add different flavors and textures to the dish. You can also use a mix of different types of olives.
  • Don't overstuff the cod fillets. The stuffing should be flavorful, but it shouldn't overpower the cod. Aim to fill each fillet with about 1 tablespoon of stuffing.
  • Cook the cod fillets until they are just cooked through. Cod is a delicate fish, so it's important to avoid overcooking it. The fillets should be opaque and flaky when they are done.
  • Serve the cod fillets immediately. Stuffed cod fillets are best served hot, so make sure to serve them as soon as they are cooked.

Conclusion:

Stuffed cod fillets are a delicious and elegant main course that is perfect for a special occasion. The combination of flaky cod, flavorful stuffing, and briny olives is sure to impress your guests. With a little planning and preparation, you can easily make this dish at home.

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