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Thread: Quick&easy fish recipes: cod fillets with tomatoes and potatoes. Add yours!

  1. #1
    Join Date
    Mar 2010
    Location
    Siena, Italy
    Posts
    27

    Quick&easy fish recipes: cod fillets with tomatoes and potatoes. Add yours!

    Hi, we had many veggie-threads but I can't remember any fish-thread (at least, since I've joined this community), so.....how about starting one? I love fish, especially baked in foil seabass or gilthead, but, sometimes, I feel kind of lazy when it comes to making those recipes because gut and fillet fish is pretty annoying . So, how about sharing quick and easy recipes we use to make every time we crave fish but we don't feel like spending hours behind the stove?
    I'll start with this one: cod fillets with tomatoes and potatoes. The original recipe comes from a website specialised in mediterranean-style eating (www.italiandiet.com, the one where I got my mediterranean diet from) but I gave it a personal touch by adding a sprinkle of oregano and a handful of capers (preserved with salt capers are much tastier than the ones with brine or vinegar): they bring to fish a more intense mediterranean flavor!

    So, here it is! I also uploaded a picture in my food blog (www.latenia.splinder.com, so you can figure out how delicious it is! Let me know what you think if you try it out!

    COD FILLETS WITH TOMATOES AND POTATOES

    Ingredients (for 4 people):

    600 grams (21 oz) cod fillets
    400 grams (15 oz) potatoes
    200 grams (7 oz) chopped tomatoes
    olives
    ½ onion
    pepper
    parsley
    sage
    rosemary
    olive oil
    salt

    Directions:

    Peel and cut potatoes into medium sized cubes or into thin slices. Coarsely chop onions and add to potatoes in a deep nonstick pan over medium heat. Add sage, rosemary, olive oil and a cup of water and cook for 15 minutes, stirring often. Add chopped tomatoes and a pinch of salt and fresh pepper and let cook for an additional 20 minutes. Add cod fillets to the sauce and let simmer for 10 minutes, turning the cod two or three times to maximize absorption of the sauce. Turn off heat, sprinkle with parsley and serve.
    Man is what he eats (Ludwig Feuerbach)
    Check out my food blog!
    http://www.latenia.splinder.com

  2. #2
    Join Date
    May 2002
    Location
    Shawnee, KS
    Posts
    592
    This isn't a fish recipe, but this sauce is wonderful over grilled fish or seafood. Sometimes I'll add a couple tablespoons of the sauce to mayonnaise to make a creamy tartar-like sauce. The sauce will keep refrigerated for about 2 weeks.

    RED PEPPER CHIMICHURRI SAUCE

    1 bunch Italian (flat leaf) parsley
    4 clove garlic, peeled
    1/4 c extra virgin olive oil
    1/2 c roasted red peppers, or Piquillo peppers, drained
    1 Tbsp sweet paprika
    1 tbsp dried oregano
    2 tsps crushed red pepper, or to taste
    1/2 tsp fresh ground black pepper
    1/2 tsp ground cumin
    1/4 c rice wine vinegar
    2 tbsps red wine vinegar
    Kosher salt, to taste

    Place parsley and garlic in bowl of food processor; process until finely chopped. Add remaining ingredients and process until combined (mixture will not be smooth). Add salt to taste.
    Refrigerate until ready to use.
    Cindi in KC

    "He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot (1927-1956)

  3. #3
    Join Date
    Sep 2004
    Location
    Texas
    Posts
    2,011
    We love fish! A recipe I've had ever since Home Ec. in Sweden (about 50 years ago ) is very similar to the one you posted misia. Only, typically Swedish, no olives and the only herb is lots of fresh dill. We always fight over the tomatoes

    Here is a very lazy American recipe - good in winter when fresh tomatoes aren't so great.

    Catfish in Spicy Tomato Sauce for Two
    Quick, easy, tasty, healthy and minimum cleanup.

    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cumin
    1/8 teaspoon ground ginger
    1/8 teaspoon cayenne
    1/16 teaspoon ground allspice
    1/2 tsp salt + more for lightly salting catfish fillets
    2 garlic cloves, finely chopped
    1 teaspoon olive oil
    1 can chopped San Marzano tomatoes
    1 teaspoons sugar
    2 pretty large catfish fillets
    3 tablespoons chopped flat-leaf parsley

    Preheat oven to 400°.
    Combine spices and salt in a small prep bowl.
    Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and spices, stirring, until garlic is golden, about 1 minute.
    Add tomatoes and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
    Pour sauce into 8 x 8-inch glass baking dish.
    Rinse fish, pat dry and sprinkle with salt. Arrange fillets in 1 layer on top of sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 12 to 15 minutes. Sprinkled with parsley.
    Serve with rice or bread to mop up the sauce.

    Adapted from Gourmet / January 2005
    We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made.
    -M. Acklam

  4. #4
    Quote Originally Posted by swedish cook View Post
    We love fish! A recipe I've had ever since Home Ec. in Sweden (about 50 years ago ) is very similar to the one you posted misia. Only, typically Swedish, no olives and the only herb is lots of fresh dill. We always fight over the tomatoes
    What am I missing? I don't see any dill in the recipe! I have a lot of fresh dill to use up so was hoping to find a recipe for it!

  5. #5
    Join Date
    Sep 2004
    Location
    Texas
    Posts
    2,011
    Quote Originally Posted by alissa.z View Post
    What am I missing? I don't see any dill in the recipe! I have a lot of fresh dill to use up so was hoping to find a recipe for it!
    I was referring to another recipe - similar to the first one posted, though misia might disagree Anyhow, here is the translated recipe from my old Home Ec book printed in 1957:

    Oven Baked Fish

    1 1/2 pounds cod fillet
    salt and pepper to taste
    4-5 tomatoes, sliced
    2 T butter, melted
    1 T flour
    1 bunch fresh dill, chopped

    Preheat oven to 400°. Butter an oven proof baking dish. (You'll have to eye-ball what size will hold the fish and tomatoes.)
    Cut fish fillets in half lengthwise (if very large cut in half across to); season with salt and pepper.
    Place one fillet piece against long side side of baking dish. Place sliced tomatoes, slightly overlapping, "leaning" against fish. Place another "semi standing" layer of fish against tomatoes, and so on ending with fish.
    Lightly dust fish with flour. It's OK if some comes on tomatoes too - but flour and melted butter form a nice "crust" on the fish. Drizzle with melted butter.
    Bake at 400° 25-30 minutes or until fish flakes easily when tested with a fork.
    Sprinkle liberally with chopped dill on top of fish before serving and serve some extra on the side.

    The flavors of tomatoes, dill and fish go very well together. Another way to use up lots of fresh dill is adding it to mayonnaise:

    2/3 cup light mayonnaise
    2 T sugar
    1 1/2 T mild (sweet) mustard
    3 T minced fresh dill or as much as you like

    Mix everything. Refrigerate for a while before serving with salmon - smoked (cold-smoked as well as warm-smoked), grilled, broiled, poached...

    OR make any Bechamel Sauce that's fairly thick. Stir in pieces of boiled potatoes (about the size used for potato salad) and tons of chopped fresh dill. Serve with slices of smoked salmon and you have a dish for company or a celebration dinner.
    We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made.
    -M. Acklam

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