Best 4 Olive Oil Poached Cod With Tomato Sauce Pine Nuts And Herbs Recipes

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Indulge in a culinary journey with our Olive Oil Poached Cod, where delicate flavors dance on your palate. This enticing dish features flaky cod fillets gently poached in a fragrant infusion of olive oil, herbs, and zesty lemon. Served atop a vibrant tomato sauce enriched with sweet pine nuts and aromatic herbs, this dish is a symphony of textures and flavors. Accompanying the main course, relish in a side of Steamed Asparagus with Garlic and Lemon, where crisp asparagus spears are transformed into a delightful medley of flavors with a hint of garlic and lemon. For a refreshing contrast, enjoy a vibrant Arugula Salad with Lemon Vinaigrette, where peppery arugula leaves are tossed in a tangy lemon-based dressing, creating a refreshing and zesty side.

Let's cook with our recipes!

OLIVE OIL-POACHED COD



Olive Oil-Poached Cod image

Provided by Wanna Make This?

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 19

Two 4-ounce portions skinless cod fillet
Kosher salt and freshly ground black pepper
2 teaspoons coriander seeds
2 teaspoons pink peppercorns
6 to 8 cups mild-flavored olive oil
3/4 cup creme fraiche
1/2 cup buttermilk
1 tablespoon champagne vinegar
1/2 cup cilantro leaves
1/2 teaspoon pink peppercorns
Kosher salt
1 avocado, ripe but firm, peeled, pitted and diced
2 radishes, thinly sliced into rounds
1/2 shallot, thinly sliced
2 to 3 tablespoons canned teardrop peppers, drained and halved
Kosher salt
Splash champagne vinegar
2 tablespoons cilantro leaves
1/4 cup French fried onions, crushed

Steps:

  • For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
  • Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
  • Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
  • For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
  • Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS



Tomato-Poached Fish With Chile Oil and Herbs image

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.

Provided by Alison Roman

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
1/2 cup mint, leaves and tender stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Steps:

  • Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
  • Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
  • Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
  • Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
  • To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

COD WITH TOMATOES AND GORDAL OLIVES



Cod with Tomatoes and Gordal Olives image

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

2 tablespoons olive oil
1 medium onion (finely minced)
3 cloves garlic (finely minced)
½ cup red wine
28 ounce can diced tomatoes
2 cups Gordal olives
2 tablespoons capers
½ teaspoon EACH: smoked paprika, salt, and pepper
Optional: a pinch of chili flakes
1 ½ lb cod (cut into 4 pieces)

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

TOMATO & THYME COD



Tomato & thyme cod image

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
400g can chopped tomatoes
1 heaped tsp light soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, or another white flaky fish, such as pollock

Steps:

  • Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
  • Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
  • Simmer 5 mins, then slip 4 cod fillets into the sauce.
  • Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1.11 milligram of sodium

Tips:

  • Choose the Freshest Cod Possible: Use the freshest cod you can find for the best flavor and texture.
  • Poach the Cod Gently: Bring the poaching liquid to a bare simmer and cook the cod gently to prevent it from overcooking and becoming dry.
  • Make a Flavorful Poaching Liquid: Use a flavorful poaching liquid made with olive oil, herbs, and aromatics to infuse the cod with flavor.
  • Use High-Quality Ingredients: Use high-quality ingredients for the best possible result. Fresh herbs, ripe tomatoes, and good-quality olive oil will make a big difference in the taste of the dish.
  • Serve Immediately: Serve the poached cod immediately after cooking to enjoy it at its best.

Conclusion:

Olive oil poached cod with tomato sauce, pine nuts, and herbs is a delicious and healthy dish that is perfect for a weeknight meal. The cod is cooked gently in a flavorful poaching liquid, resulting in tender and flaky fish. The tomato sauce is rich and flavorful, and the pine nuts and herbs add a nice touch of texture and flavor. This dish is sure to please everyone at the table.

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