Red Cod With Tomatoes Capers Olives And Cannellini Food

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COD WITH TOMATOES, OLIVES, AND CAPERS



Cod With Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by threeovens

Categories     Very Low Carbs

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup red onion, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 lbs plum tomatoes, coarsely chopped
1/4 cup kalamata olive, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup parsley, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon salt

Steps:

  • Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
  • Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
  • Sprinkle the remaining parsley over the fish and serve.

Nutrition Facts : Calories 234.4, Fat 6, SaturatedFat 0.9, Cholesterol 73.3, Sodium 536.3, Carbohydrate 12.6, Fiber 3.7, Sugar 6.9, Protein 33

RED COD WITH TOMATOES, CAPERS, OLIVES AND CANNELLINI



Red Cod With Tomatoes, Capers, Olives and Cannellini image

Make and share this Red Cod With Tomatoes, Capers, Olives and Cannellini recipe from Food.com.

Provided by kellee_lostaunau

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces cod fish fillets (red cod is excellent)
14 ounces diced tomatoes, drained
1/2 onion, thinly sliced
2 teaspoons capers
12 kalamata olives, pitted and quartered
1 garlic clove, minced
7 ounces cannellini beans, rinsed and drained (half of a 14-oz. can)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste
1 tablespoon extra virgin olive oil, divided

Steps:

  • Spread half a tablespoon of olive oil on the bottom of a baking pan.
  • Arrange cod fillets in pan evenly. Sprinkle with salt and pepper.
  • Layer onion and tomatoes over fish.
  • Distribute garlic, capers, olives and beans over the tomatoes.
  • Drizzle remaining half tablespoon of olive oil over the top.
  • Bake in 350 oven for 30 minutes.

Nutrition Facts : Calories 388.4, Fat 11.1, SaturatedFat 1.6, Cholesterol 49.1, Sodium 1250, Carbohydrate 42.7, Fiber 10.4, Sugar 8.9, Protein 32.2

RED SNAPPER FILLETS IN PACKAGES WITH TOMATOES, OLIVES & CAPERS



Red Snapper Fillets In Packages With Tomatoes, Olives & Capers image

I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF.

Provided by Dancer

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 large vine-ripened tomatoes, cut into twelve 1/4 inch slices
1/4 cup finely chopped shallot
6 (6 ounce) red snapper fillets, skinned and cut in half crosswise
1/2 cup imported black olives, pitted and chopped
2 tablespoons drained capers
salt & freshly ground black pepper
1 teaspoon chopped fresh thyme or 6 pinches dried thyme leaves
1/4 cup fresh lemon juice
1 teaspoon olive oil, preferably extra-virgin

Steps:

  • Preheat oven to 450 degrees.
  • Cut twelve 12-inch squares of aluminum foil or parchment paper.
  • Set a square on the work surface so one corner points toward you.
  • Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
  • Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
  • Fold the triangle top down over the fish.
  • Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
  • Repeat with the remaining squares and ingredients.
  • Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
  • Carefully open one package; the fish should be opaque in the center.
  • If it is not, reseal the package and bake the fish about 5 minutes longer.
  • Serve 2 packages per person, allowing each diner to open his or her own at the table.

Nutrition Facts : Calories 261.4, Fat 5.1, SaturatedFat 0.9, Cholesterol 79.8, Sodium 284.9, Carbohydrate 6.4, Fiber 1.6, Sugar 2.6, Protein 45.8

COD WITH TOMATOES, OLIVES, AND CAPERS



Cod with Tomatoes, Olives, and Capers image

This is adapted from my local newspaper. Any mild white fish will work here. This dish is easy to prepare. Kalamata olives are the black Greek olives, but you can substitute nearly any olive you prefer.

Provided by Lucy Selvaggio-Diaz

Categories     Fish

Time 40m

Number Of Ingredients 11

1 Tbsp olive oil
2 clove garlic, minced
1/2 c chopped red onion
3/4 tsp fresh chopped oregano or 1/4 teaspoon dried oregano
3/4 tsp fresh chopped thyme or 1/4 teaspoon dried thyme
2 lb plum tomatoes, coarsely chopped
1/4 c chopped and pitted kalamata olives
1 Tbsp capers, drained
1/2 c chopped fresh parsley, divided
1 1/2 lb cod fish fillets
1/2 tsp salt

Steps:

  • 1. In a deep-sided skillet or Dutch oven, heat oil over medium heat. Saute onions, stirring occasionally, until they being to soften, about 3 minutes. Stir in oregano, thyme, tomatoes, olives, capers and half the parsley. Simmer until tomatoes break down and you are left with a chunky sauce 10 to 15 minutes.
  • 2. Season fish with salt on both sides. Push the sauce to one side so that you have a thin layer of sauce on the other. Lay your fish over the thin sauce side and then cover the fish with all the sauce. Place the cover over the pan and simmer until the fish flakes easily with a fork and is opaque, about 10 minutes.
  • 3. Garnish fish with the remaining parsley and serve.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Make and share this Pasta With Tomatoes, Capers, Olives and Breadcrumbs recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
5 garlic cloves, 2 sliced, 3 minced
1/2 cup fresh breadcrumb
1/2 teaspoon hot red pepper flakes
2 (14 ounce) cans petite diced tomatoes, with juice
4 tablespoons capers, rinsed and coarsely chopped
1 cup green olives (4 ounces) or 1 cup black olives, pitted and coarsely chopped (4 ounces)
salt & freshly ground black pepper
1 lb spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/3 cup freshly grated parmesan cheese (optional)

Steps:

  • 1. Combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard (or use as a garnish later), then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • 2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • 3. Meanwhile heat water to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

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