Best 2 Baked Cod Or Halibut With Tomatoes Recipes

Dive into a culinary journey with our versatile baked cod or halibut recipes, a seafood symphony that promises a delightful dining experience. Whether you prefer the delicate flavor of cod or the rich texture of halibut, these recipes offer a medley of flavors to tantalize your taste buds. From the classic simplicity of Baked Cod with Tomatoes and Herbs to the zesty kick of Spicy Baked Halibut, each recipe is a testament to the culinary artistry that can transform simple ingredients into extraordinary dishes. Whether you're hosting a dinner party or seeking a comforting weeknight meal, these recipes will guide you effortlessly towards a delectable seafood feast.

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BAKED HALIBUT WITH TOMATO CAPER SAUCE

Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
Make the sauce as directed and keep warm.
Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

BAKED COD (OR HALIBUT) WITH TOMATOES

Baked Cod (Or Halibut) With Tomatoes image

From a low fat cookbook I had. Don't want to lose this. Goes well with new potatoes and green salad.

Provided by Oolala

Categories Halibut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 onion, chopped
2 teaspoons garlic, minced
1 (14 ounce) can chopped tomatoes, drain but reserve in case too dry
1 teaspoon tomato paste
4 tablespoons dry white wine
4 tablespoons flat leaf parsley, chopped
4 cod steaks or 4 halibut steaks
2 tablespoons dried breadcrumbs
salt
pepper

Steps:

Preheat oven to 375 degrees F.
Heat oil in a pan and cook the onion for about 5 minutes.
Add the garlic, tomatoes, tomato paste, wine and seasoning.
Bring the sauce just to a boil, then reduce the heat slightly and cook, uncovered, for 15-20 minutes, until thick.
Stir in the parsley.
Grease an ovenproof dish, put in the fish and spoon an equal amount of the tomato sauce onto each piece.
Sprinkle the dried bread crumbs over the top.
Bake for 20-30 minutes, basting the fish occasionally with the sauce until the fish is tender and cooked through and the bread crumbs are golden and crisp.
Serve hot.

Nutrition Facts : Calories 93.8, Fat 2.9, SaturatedFat 0.5, Sodium 71.3, Carbohydrate 13.1, Fiber 2.1, Sugar 4.6, Protein 2.3

Tips:

Choose fresh, high-quality fish. Look for fish that is firm and has a mild, briny smell. Avoid fish that is slimy or has an unpleasant odor.
Use ripe, juicy tomatoes. Roma tomatoes are a good option, as they have a firm texture and a concentrated flavor. You can also use cherry tomatoes or grape tomatoes, which will add a pop of sweetness and color to the dish.
Don't overcrowd the baking dish. The fish should be in a single layer so that it cooks evenly. If necessary, use two baking dishes.
Season the fish and tomatoes generously. This will help to bring out their natural flavors. Use a combination of salt, pepper, garlic powder, and onion powder.
Bake the fish until it is cooked through. The fish is done when it flakes easily with a fork. Depending on the thickness of the fish, this will take about 15-20 minutes.

Conclusion:

This baked cod or halibut with tomatoes is a simple yet flavorful dish that is perfect for a weeknight meal. The fish is tender and flaky, and the tomatoes are bursting with flavor. This dish is also very healthy, as it is low in calories and fat and high in protein. Serve it with a side of roasted vegetables or a salad for a complete meal.