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Mediterranean Cod with Roasted Tomatoes 25 minutes Extra Virgin Olive Oil Capers Shallot (peeled, finely sliced) Garlic (cloves, smashed and sliced thin) Cherry Tomatoes (halved) Water Sea Salt (divided) Cod Fillet Parsley (roughly chopped) Lemon (cut into wedges) 407 22g Saturated 3g 9g Fiber 2g 43g One cod fillet is equal to 231 grams or 8 ounces. Refrigerate in an airtight container for up to two days. Add 1/2 tsp red pepper flakes to the shallot and garlic when cooking for more spice. Serve with a grain such as rice, quinoa or couscous. Use another fish such as halibut. Heat a large cast-iron skillet over medium heat. Once hot, add the olive oil and capers. Let them sizzle and crisp for about three minutes. Lower the heat to medium-low and then add the shallot and garlic. Cook for one to two minutes, until fragrant and the shallot is crispy. Transfer the capers, shallot, and garlic to a bowl, leaving a bit of oil behind in the skillet. Add the halved cherry tomatoes to the skillet and cook for about seven to eight minutes or until jammy. Add the water and half the salt. Cook until thickened slightly, about four to five minutes. Season the cod with the remaining salt. Add to the skillet, cover and cook for five to seven minutes, or until cooked through. Divide the cod onto plates along with the tomatoes. Drizzle the remaining oil, capers, and shallot mixture on top. Garnish with parsley and serve with a lemon wedge. Enjoy! http://www.beyondyourscale.com
