Cod Roasted in Garlic and Tomatoes

So simple. Barley needs a recipe, but I don’t want to forget this one and I use my blog as my own cook book so here you go. I found this recipe online and tweaked it a bit. I think what made it so special was the vinaigrette.

I served the cod with roasted potatoes and spinach sauted in butter, salt/pepper and a little garlic. Perfect combo with the fish. Start by heating the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9 x 13 inch baking dish.

In a small bowl whisk together the olive oil, vinegar, honey, salt, and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

I used this very sexy Spanish Sherry vinegar, but any wine vinegar will do. I’m just a sucker for super cool ingredients!

Basil, mint, shallots, lots of garlic and a very tasty vinaigrette.

Another of my Dad’s cutting boards. He made apples and hearts.

Brush the cod with olive oil and season generously with salt and pepper. Place the tomatoes on top of the fish and roast until the fish flakes easily with a fork; 10 to 12 minutes. The cook time depends on the thickness of your fish. Do NOT overcook.

Sprinkle the the entire dish with lemon zest, basil and mint. Serve spooning the juices on top.

That’s it! So easy, but so flavorful. 

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Cod Roasted in Garlic Cherry Tomoates

Use any white fish, but cod works really well with this simple, flavorful dish.

Ingredients

• 1 pint Cherry tomatoes
• 1/2 cup Shallots, thinly sliced
• 2 Tbsp. Olive oil; plus more for brushing the fish
• 2 tsp. Garlic, minced; make them big, generous tsp.
• 1 Tbsp. Sherry or red wine vinegar I used a sherry rom Spain.
• 1 tsp. Honey
• 1 tsp. Kosher salt; more to taste
• 1/2 tsp. Black pepper, freshly ground; more to taste
• 4 Pieces cod; about 6 oz. each; or other white fish
• 1 tsp. Freshly grated lemon zest; from about 1/2 lemon
• Chopped fresh basil for serving
• Chopped fresh mint for serving

Instructions

• Preheat oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9 x 13 inch baking dish.
• In a small bowl whisk together the olive oil, vinegar (or sherry), honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast the tomatoes until the start to collapse and the shallots are translucent; about 15 minutes.
• While the tomatoes are roasting, pat the fish dry and brush with olive oil. Season generously with salt and pepper.
• Add the seasoned fish to the blistered tomatoes and roast until the fish is cooked through and flakes easily with a fork; about 10 to 12 minutes.
• Sprinkle the dish with lemon zest, basil and mint. Spoon any remaining juices on top.