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Roast Cod with Burst Cherry Tomatoes, Olives, and Capers
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Provided By:
Gail Simmons

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    • You want to be sure to get nice thick pieces of cod for this recipe so that as the cod and tomatoes are cooking together, the tomatoes have a chance to burst open and release their juices to create a nice, tasty jus for the dish.

    Ingredients

    Serves:

      • 4 (6- to 8-ounce) pieces skinless cod (1 1/4 to 1 1/2 inch thick each), any bones removed
      • 8 ounces cherry or grape tomatoes (about 1 1/2 cups)
      • 2 tablespoons extra-virgin olive oil
      • coarse sea salt
      • freshly ground white pepper
      • 1/3 cup pitted Kalamata olives, roughly chopped
      • 2 tablespoons capers (preferably salt-packed), rinsed, soaked in cold water for 10 minutes, then rinsed again
      • 1 teaspoon fresh lemon juice
      • 1 tablespoon butter
      • 3 tablespoons thinly sliced basil leaves

    Directions

    Heat oven to 475°F with rack in middle.

    In a large skillet, arrange cod pieces. Add tomatoes to skillet, putting them over and around cod. Drizzle with oil and season with salt and pepper. Roast until fish is opaque and tomatoes are softened and burst, but not collapsed, about 14 minutes (if tomatoes have not yet burst, transfer fish to a plate and return skillet to oven for 2 to 3 minutes more.)

    Transfer fish to serving plates. Add olives, capers and lemon juice to skillet; bring juices to a simmer over medium-high heat. Whisk in butter. Spoon juices over fish, sprinkle with basil and serve immediately.

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    1 Comment

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    larryr2802

    This sounds and looks really good. I might try it with Chilean Sea Bass too.

    July 09 2011 at 7:54 PM Report abuse rate up rate down Reply

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