Mediterranean Cod with Roasted Tomatoes
Extra Virgin Olive Oil
Shallot (peeled, finely sliced)
Garlic (cloves, smashed and sliced
Cherry Tomatoes (halved)
Sea Salt (divided)
Parsley (roughly chopped)
Lemon (cut into wedges)
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
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