Best 4 Spartinas Roasted Cod With Nicoise Vinaigrette Recipes

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**Savory and Refreshing: A Culinary Journey with Spartina's Roasted Cod with Nicoise Vinaigrette and Other Delectable Recipes**

Embark on a culinary adventure with Spartina's Roasted Cod with Nicoise Vinaigrette, a delightful dish that tantalizes the taste buds with its perfect balance of flavors. The succulent cod, roasted to perfection, pairs harmoniously with the vibrant Nicoise vinaigrette, a symphony of briny olives, tangy capers, and aromatic herbs. This main course is a feast for the senses, offering a medley of textures and a burst of Mediterranean flavors.

Accompanying this main attraction are a trio of equally enticing recipes. The Roasted Sweet Potatoes with Honey-Lime Glaze offer a sweet and savory treat, with a crispy exterior and a tender, caramelized interior. The Sautéed Green Beans with Garlic and Lemon add a refreshing crunch and a pop of color to the meal, while the Quinoa Salad with Roasted Vegetables provides a wholesome and nutritious addition, bursting with colorful roasted vegetables and fluffy quinoa.

These recipes, curated by Spartina, create a cohesive and delectable menu that caters to diverse dietary preferences and culinary desires. Indulge in the exquisite flavors of the roasted cod, embrace the vibrant Mediterranean essence of the Nicoise vinaigrette, and relish the delightful accompaniments that elevate this meal to an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

ROASTED COD NICOISE



Roasted Cod Nicoise image

Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."

Provided by Ellie Krieger

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 ½ pounds small new red potatoes, cut into 1-inch chunks
2 tablespoons olive oil, divided
¼ teaspoon salt
8 ounces thin French-style green beans, trimmed
1 ½ teaspoons coarse-ground Dijon mustard
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 (6 ounce) cod fillets
3 tablespoons prepared black olive tapenade
6 lemon wedges, or to taste
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
  • Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
  • Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
  • Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
  • Serve with lemon wedges, tomatoes, and parsley.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g

SPARTINA'S ROASTED COD WITH NICOISE VINAIGRETTE



Spartina's Roasted Cod With Nicoise Vinaigrette image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 marinated anchovy fillets, minced
1 tablespoon capers, minced
1 tablespoon nicoise olives, minced
1 tablespoon minced shallot
1 teaspoon finely slivered garlic
1/2 cup extra-virgin olive oil
3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
4 cod fillets, each about 6 ounces

Steps:

  • Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
  • Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
  • Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 522 milligrams, Sugar 0 grams

ROASTED NIçOISE SALAD WITH HALIBUT



Roasted Niçoise Salad with Halibut image

Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Provided by Anna Stockwell

Categories     Potato     Artichoke     Green Bean     Olive     Halibut     Mayonnaise     Lemon     Basil     Dinner     Fish     One-Pot Meal

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

Steps:

  • Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
  • Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
  • Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  • Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
  • Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  • Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

SAUTEED SWORDFISH WITH NIçOISE VINAIGRETTE



Sauteed Swordfish with Niçoise Vinaigrette image

Categories     Fish     Olive     Sauté     Quick & Easy     Low/No Sugar     Bell Pepper     Healthy     Gourmet

Yield Serves 2

Number Of Ingredients 11

5 tablespoons olive oil
two 1-inch thick swordfish steaks
1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
1/4 cup finely chopped drained bottled roasted red pepper
3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
1 tablespoon drained bottled capers, chopped fine
1 flat anchovy fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons minced scallion
1 1/2 tablespoons balsamic or red-wine vinegar
lemon wedges as an accompaniment

Steps:

  • In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

Tips:

  • Use fresh, quality ingredients: The fresher the ingredients, the better your dish will taste. When choosing your cod, look for firm, white flesh and avoid any fish that has a strong odor.
  • Don't overcook the cod: Cod is a delicate fish and can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
  • Make sure your Nicoise vinaigrette is well-balanced: The vinaigrette should be flavorful but not too acidic. If you find it is too acidic, add a little more olive oil or honey.
  • Garnish your roasted cod with fresh herbs: Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to your dish.
  • Serve your roasted cod immediately: Roasted cod is best served immediately, while it is still hot and flaky. If you need to make it ahead of time, you can cook it and then reheat it gently before serving.

Conclusion:

Spartina's Roasted Cod with Nicoise Vinaigrette is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cod is roasted to perfection and the Nicoise vinaigrette adds a light and flavorful touch. This dish is sure to be a hit with your family and friends.

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