Roast cod with tomato
2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Cod is a delicious fish with many names in Italian: It’s called merluzzo when it’s fresh or frozen, stoccafisso when it’s dried, and baccala when dried then cured with salt. Preserving techniques were developed so that sailors, mainly from the Veneto region, could bring the fish on long journeys. Salt cod is a popular dish that's traditionally served on Christmas Eve and as an alternative to meat during Lenten fasting. This recipe takes advantage of the meaty, firm texture of fresh cod fillet for an easy, super-tasty roasted dish. It's complemented by a sauce made of red onions, garlic, diced tomatoes, olives, red wine, capers, red pepper flakes, and anchovies, which are optional, but we highly recommend using.
Ingredients
Olive oil
2 tsp
Red onion
1 medium, finely chopped
Garlic
3 clove(s), minced
Canned diced tomatoes
1 cup(s), drained
Oil-cured olives
10 item(s), pitted and chopped
Red wine
2 fl oz
Capers
3 Tbsp, drained
Crushed red pepper flakes
¼ tsp
Anchovies packed in oil
1 item(s), minced (optional)
Uncooked Atlantic cod
20 oz, four 5-ounce fillets, each about 1 inch thick
Fresh basil
¼ cup(s), thinly sliced
