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Cod with Tomato Confit, Herbs and Orange https://www.metro.ca/userfiles/image/recipes/morue-tomates-confites-herbes-oranges-10990.jpg PT25M PT25M PT50M
Tomato confitPre-heat the oven to 375°F and place the rack in the middle position.Place all the ingredients for the tomato confit on an oven-safe dish. Bake for 20 minutes.CodPlace the cod fillets on the tomatoes and drizzle olive oil on top. Generously season with salt and pepper. Bake for another 20 minutes, or as needed depending on the thickness of the fillets.Cilantro salsaIn a small bowl, combine all the ingredients for the salsa and pour on top of the fish fillets once out of the oven. Serve with white rice. Source: K pour Katrine
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Tomato confit 5 cups (1,25 ml) cherry tomatoes 3 garlic clove crushed 1 sprig of rosemary 3 sprig of thyme 2 bay leaves 1 zest of orange large 2 tablespoon (30 ml) olive oil 1/2 teaspoon (2,5 ml) salt 2 tablespoon (30 ml) white wine pepper cod 4-6 cod fillet or other white fish, patted dry 4 teaspoon (20 ml) olive oil salt & pepper Cilantro Salsa 1/3 cup (80 ml) cilantro or parsley, finely chopped 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) white wine vinegar 1/4 teaspoon (1,25 ml) salt
Cod with Tomato Confit, Herbs and Orange

Cod with Tomato Confit, Herbs and Orange

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4
Meal
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

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Ingredients

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  • Tomato confit
  • 5 cups
    (1,25 ml)
    cherry tomatoes
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 3
    garlic clove crushed
  • 1
    sprig of rosemary
  • 3
    sprig of thyme
  • 2
    bay leaves
  • 1
    zest of orange large
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


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    ORGANIC NAVEL ORANGES

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  • 2 tablespoon
    (30 ml)
    olive oil
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    1 L SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2 tablespoon
    (30 ml)
    white wine

  • pepper

  • cod
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    FROZEN, 400 g, SELECTED VARIETIES


  • 4-6
    cod fillet or other white fish, patted dry
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    FROZEN, 400 g, SELECTED VARIETIES


  • 4 teaspoon
    (20 ml)
    olive oil
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  • salt & pepper

  • Cilantro Salsa
  • 1/3 cup
    (80 ml)
    cilantro or parsley, finely chopped
  • 1/4 cup
    (60 ml)
    olive oil
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  • 1 tablespoon
    (15 ml)
    white wine vinegar
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  • 1/4 teaspoon
    (1,25 ml)
    salt
Imprimer ma sélection

Preparation

Tomato confit

Pre-heat the oven to 375°F and place the rack in the middle position.

Place all the ingredients for the tomato confit on an oven-safe dish. Bake for 20 minutes.

Cod

Place the cod fillets on the tomatoes and drizzle olive oil on top. Generously season with salt and pepper. Bake for another 20 minutes, or as needed depending on the thickness of the fillets.

Cilantro salsa

In a small bowl, combine all the ingredients for the salsa and pour on top of the fish fillets once out of the oven. Serve with white rice. Source: K pour Katrine

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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