Pan-Roasted Cod with Colorful Tomatoes and Mediterranean Olives
Serves: 4 servings
Ingredients:
7
A delightful seafood dish featuring tender cod paired with vibrant tomatoes and a mix of assorted olives, seasoned with fresh herbs and a hint of garlic, perfect to serve with your choice of grains.
Ingredients
| 1 | pound assorted grape and cherry tomatoes - different colors work beautifully |
|---|---|
| 3 | cloves garlic, chopped |
| 4 | tablespoons olive oil |
| 1/½ | -2 pounds cod |
| 30 | Assorted Olives, kalamata and nicoise work well together |
| 1 | handful chopped fresh herbs (basil, thyme, mint and oregano work well) |
| 1 | cup chicken stock - depending |
Instructions
| 1. | Preheat the oven to 375 degrees Fahrenheit. |
|---|---|
| 2. | In an ovenproof dish, combine assorted grape and cherry tomatoes with chopped garlic and two tablespoons of olive oil. Roast on the lower rack of the oven for about 25 minutes. |
| 3. | While the tomatoes are roasting, cut the cod into 4 equal pieces, then rinse and pat dry. |
| 4. | Once the tomatoes are roasted, nestle the cod pieces among the tomatoes and their juices. Scatter the assorted olives over the dish and return it to the oven for approximately 25 minutes, adjusting the time according to the thickness of the fish. |
| 5. | To check for doneness, the cod should flake easily and appear just opaque. Remove the dish from the oven. |
| 6. | Sprinkle the dish with a handful of chopped fresh herbs, salt, and pepper to taste. Drizzle the remaining two tablespoons of olive oil over the top. Serve the dish hot with quinoa, couscous, or crusty bread. |
| 7. | Additional tip: Depending on the juiciness of the tomatoes, if they are not yielding much liquid when adding the fish, consider including one cup of chicken stock to the dish. |
Published on Jul 19, 2024 by Luminița