Roast cod with tomato
4
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
Uncooked red onion(s)
1 medium
Garlic
3 medium clove(s)
Canned diced tomatoes
1 cup(s)
Oil-cured olives
10 item(s)
Red wine
2 fl oz
Capers
3 Tbsp
Crushed red pepper flakes
0.25 tsp
Anchovies canned in oil drained
1 item(s)
Uncooked Atlantic cod
20 oz
Basil
0.25 cup(s)
Instructions
1
Preheat oven to 425°F.
2
Heat oil in large ovenproof skillet over medium-high heat. Add onion; cook, stirring, until onion is softened, about 4 minutes. Stir in garlic and cook 1 minute. Add tomatoes, olives, wine, capers, pepper flakes, and anchovy, if using; bring to boil. Reduce heat and simmer until flavors blend, about 3 minutes.
3
Remove skillet from heat. Add cod, turning to coat with sauce. Transfer skillet to oven. Roast until fillets are just opaque in center, 8−10 minutes. Sprinkle with basil just before serving.
4
Serving size: 1 cod fillet and about 1/3 cup sauce
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