Fish Friday

Baked Cod with Roasted Tomatoes and Olives

January 20, 2019 /

Every Friday night is Fish Friday at our home per my 11 year old son’s request so I am always looking for new and creative dishes that my family will eat. We have compromised so their is a bit of a disclaimer for Fish Friday, (every other Friday we alternate with seafood!) This past Friday I tried something new and I was very pleased with the results. I was able to cheat a bit due to freezing my roasted cherry tomatoes from this last summer, but don’t worry it’s super easy to make roasted tomatoes. I also used my basil butter recipe I had in the freezer so I will also give you a short cut for that as well. This dish is full of flavor but low in calories. I like the addition of the green olives to this dish as the tomatoes get sweet during the roasting step and the olives add just the right amount of saltiness to the dish. Also, if you have some picky eaters the topping is really easy to scrape off. I served this with smashed baby red potatoes and sautéed kale but you can serve this with your favorite sides:)

ROASTED TOMATO RECIPE

  • 1 cup of halved cherry tomatoes
  • 1 tablespoon plus of olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Place tomatoes on a sheet pan and drizzle with the olive oil, balsamic vinegar, and salt and pepper. Place in oven for about 25-30 minutes till tomatoes start to caramelize. Take out of oven and let stand.

QUICK BASIL BUTTER

  • 4 tablespoons of softened butter (you can place butter in microwave on defrost but be careful as it will melt quickly, if it does it’s ok it just changes the consistency)
  • 2 cloves of crushed garlic
  • 1 tsp of fresh chopped basil
  • Whisk all ingredients together and set aside

BAKED COD

Ingredients:

  • 4 cod fillets ( about 1 1/2 inches thick and about 6oz a piece)
  • 1 tablespoon of olive oil
  • 1/2 cup of white wine
  • 1/8 of a cup of sliced green olives
  • 1 cups of prepared roasted tomatoes
  • 4 tablespoons of basil butter

Preheat oven to 375 degrees. Drizzle olive oil in bottom of oven proof casserole dish and place cod in center. Add wine to bottom of casserole and top each fillet with a tablespoon of basil butter, roasted tomatoes and green olives. Bake for 25 minutes or until fish is opaque and flaky.

I really hope you enjoy this dish as much as my family did!

XOXOXOXO Jessi 🙂

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