Best 3 Roast Cod With Artichokes Recipes
Embark on a culinary journey with our tantalizing Roast Cod with Artichokes recipe, where succulent cod fillets bask in a medley of Mediterranean flavors. Accompanied by tender artichokes, sun-dried tomatoes, and briny olives, this delectable dish will transport your taste buds to a sun-kissed Italian villa. Indulge in the harmony of roasted cod's flaky texture and the subtle sweetness of artichokes, while sun-dried tomatoes add a burst of tangy umami and olives impart a salty depth. Prepare to be captivated by the vibrant flavors and aromas that dance on your palate with every bite.
In addition to the main recipe, our article offers a delightful array of complementary dishes that will elevate your culinary experience. Create a vibrant side dish with our vibrant Lemon Herb Roasted Potatoes, where tender potatoes are tossed in a zesty blend of lemon, herbs, and garlic. For a refreshing contrast, our Mediterranean Quinoa Salad combines fluffy quinoa with crisp vegetables, tangy feta cheese, and a zesty lemon-tahini dressing. Satisfy your sweet cravings with our indulgent Salted Caramel Chocolate Tart, a decadent dessert where rich chocolate ganache meets a buttery crust and a sprinkling of sea salt for a touch of sophistication.
ARTICHOKE COD WITH SUN-DRIED TOMATOES
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
ONE-PAN COD WITH ASPARAGUS, ARTICHOKE HEARTS AND OLIVES
The cod is cooked atop a broth of white wine with asparagus, artichokes and olives. This easy weeknight meal will bring you right back to the shores of the Mediterranean with its bright, tangy flavors. The best part... the fish cooks in the oven so it turns out perfect every time!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.
- Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.
- Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.
ROAST COD WITH ARTICHOKES RECIPE - (4.5/5)
Provided by danyell923
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges. Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g Photograph by Justin Walker
Tips:
- For the best results, use fresh cod fillets. If using frozen fillets, thaw them completely before cooking.
- Season the cod fillets generously with salt and pepper before roasting. This will help to enhance their flavor.
- To prevent the cod fillets from drying out, roast them in a baking dish with a little bit of olive oil or melted butter.
- Roast the cod fillets until they are cooked through, but still moist. The internal temperature of the fish should reach 145 degrees Fahrenheit.
- Serve the roasted cod fillets immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Roast cod with artichokes is a delicious and healthy seafood dish that is easy to make. It is perfect for a weeknight dinner or a special occasion. The cod is roasted to perfection and the artichokes add a touch of flavor and texture. This dish is sure to please everyone at the table.
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