Baked Cod with Tomatoes and Onions

Baked Cod with Tomatoes and Onions

Ready in 45 minutes

A very tasty dish

"This was last night's dinner and WOW! It was a big hit with all three three couples. The cod really stands up well to the strong flavors of the olive spread and does not get overpowered. Will definitely make this again."

- terricooks4fun

Top-ranked recipe named "Baked Cod with Tomatoes and Onions"

5 avg, 4 review(s) 100% would make again

Ingredients

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4 lb cod fillet
3 tb Extra-Virgin Olive Oil
1 tb kosher salt; plus 1 teaspoon
1 1/2 ts Black Pepper; ground
5 lg Roma plum tomatoes; stem ends removed, sliced lengthwise
1 1/2 c yellow onions; sliced
2 tb Garlic; minced
Olive Spread; recipe follows, for garnish
Cilantro sprigs; for garnish

Original recipe makes 6 Servings

Servings  

Preparation

DIRECTIONS:

Preheat the oven to 400 degrees F.

Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.

In a mixing bowl, toss together the sliced tomatoes,onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.

Place the fish, skin sidedown, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales ,then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blackenalong the edges, about 20 minutes.

Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.

Olive Spread:

1 tablespoon minced shallots

2 cups pitted brine-cured black olives

1tablespoon minced garlic

1 tablespoon capers, drained

4 anchovy fillets 1tablespoon chopped parsley

2 tablespoons lemon juice 1/4 cup extra virginolive oil

1/4 teaspoon freshly ground black pepper

1 tablespoon choppedparsley

In the bowl of a food processor, combine all the ingredients andpuree. Transfer to a bowl. Cover and set aside until needed, or refrigerate forup to 3 days in an airtight container. Yield: 1 1/2cups

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Yield: 6 servings

Recipe By: FoodNetwork.Com - Emeril Live

Credits

Added on Award Medal

Picture courtesy of FoodNetwork.Com photo by georgeross georgeross

photo by mogriff1 mogriff1

Calories Per Serving: 531 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Baked Cod with Tomatoes and Onions

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Very tasty indeed! The flavors work so well together and were so bold and delicious! I actually used canned diced tomatoes and I omitted the olives and capers in the spread, only because I don't like them. Outside of that I followed the recipe to the letter and was not disappointed. Served over brown rice with fried cabbage. The only change I will make the next time will be to bake at 350 degrees for 40 minutes as I usually do my fish. Certain parts of the cod were dry and tough due to the high baking temperature. All in all, it was a great tasting recipe and I really enjoyed it and will definitely make it again!
mogriff1 1 year ago
This was last night's dinner and WOW! It was a big hit with all three three couples. The cod really stands up well to the strong flavors of the olive spread and does not get overpowered. Will definitely make this again.
terricooks4fun 3 years ago
Very complex flavors, all very well balanced
nicwildeman 4 years ago
[I posted this recipe.]
georgeross 5 years ago
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