Best 3 Cod In Tomatoes With Wine Recipes
Embark on a culinary journey to the Mediterranean with our tantalizing Cod in Tomatoes with Wine recipe. This delectable dish, steeped in the vibrant flavors of fresh tomatoes, aromatic herbs, and a touch of white wine, promises an explosion of taste. Dive into a symphony of textures, from the tender, flaky cod to the juicy tomatoes and the richness of the flavorful sauce. Elevate your cooking skills with our step-by-step guide, ensuring perfect results every time.
In addition to the classic Cod in Tomatoes with Wine, we present a delightful array of variations to suit every palate. Indulge in the zesty Cod in Spicy Tomato Sauce, where a blend of chili peppers ignites your taste buds. For a smoky twist, try our Cod in Tomatoes with Smoked Paprika, where the paprika's enchanting aroma dances on your tongue. If you prefer a creamy indulgence, our Cod in Tomatoes with Cream Sauce offers a velvety embrace of flavors.
For those seeking a lighter option, our Cod in Tomatoes with Herbs enchants with its delicate balance of fresh herbs and tangy tomatoes. And for a taste of the sea, our Cod in Tomatoes with Mussels combines the briny sweetness of mussels with the robust flavors of tomatoes and white wine. No matter your preference, our diverse selection of Cod in Tomatoes with Wine recipes guarantees a culinary adventure that will leave you craving more.
COD WITH TOMATOES AND GORDAL OLIVES
Cod with tomatoes is an easy recipe where the cod is gently simmered in a rich tomato sauce with capers and delicious Gordal olives. In less than 30 minutes you'll have a healthy and delicious dinner on the table!
Provided by Kristen Stevens
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan with high sides over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
- Add the red wine and let it come to a boil. Add the tomatoes (juice and all), the 1 cup of chopped Gordal olives, capers, smoked paprika, sea salt, pepper, and if using, the chili flakes. Bring the sauce to a boil then reduce the heat and simmer, uncovered, for 10 minutes, or until the sauce begins to thicken.
- Nestle the pieces of cod into the tomato sauce, cover the pot, and cook for 8 minutes, or until the cod is cooked through and flakes easily.
- Serve with 1 cup of whole Gordal olives on top.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 375 kcal, Sugar 7 g, Sodium 1840 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 15 g, Fiber 5 g, Protein 33 g, Cholesterol 73 mg, UnsaturatedFat 15 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
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different types of tomatoes. There are many different varieties available, each with its unique flavor.
- Be careful not to overcook the cod. It should be cooked through but still flaky.
- Serve the cod with a variety of sides. Some popular options include rice, pasta, potatoes, and vegetables.
Conclusion:
Cod in Tomatoes with Wine is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to enjoy the flavors of fresh tomatoes and cod. This dish can be served with a variety of sides, making it a versatile and customizable meal.
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