Roasted Cod with Tomatoes and OlivesNovember 17, 2014
Consumed fresh or dried and salted, cod is historically one of the world’s most important fish. It has been an important economic commodity in international markets since the early Middle Ages and the Norwegians, Portuguese and Basques have all played an important role in its trade. The North American east coast developed in part because the fish, and many New England cities are located near cod fishing grounds. It’s one of my favorite fishes.
1 ½ pounds cod
1 pound assorted grape and cherry tomatoes
30 assorted olives, pitted
3 sprigs thyme
¼ chopped basil and oregano
3 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons white wine
2 tablespoons chicken broth
salt and pepper
juice of one lemon, or more to taste
Preheat the oven to 400° F.
Place the tomatoes in an ovenproof dish and toss with garlic, 2 tablespoons of olive oil and salt and pepper to taste. Add the thyme and roast for about 10 minutes. While the tomatoes are cooking, cut the fish into 6 equal sized pieces, rinse, pat dry and season with salt and pepper on both sides.
Remove the tomatoes from the oven. Add the chicken broth and wine to the dish and nestle the fish into the tomatoes. Scatter the pitted olives and return to the oven for 12 to 15 minutes. The cod should separate easily and be just opaque in the center when cooked through.
When cooked through sprinkle with the fresh herbs and drizzle with lemon juice and serve.