Think you might’t entertain with fish?
With its bold flavorful base, this baked cod is a dish even seafood skeptics will love.
This recipe packs big flavor using sweet-tart tomatoes, briny olives andsalty capers.
Alison Miksch
Serve with a side of fluffy couscous or steamed white rice.
Psst: you might use this same technique with boneless-skinless chicken breasts or jumbo shrimp.
Toss any leftovers with pasta for a new take on puttanesca.
Ingredients
128-oz.
cod fillets
Chopped fresh flat-leaf parsley, for serving
Directions
Preheat oven to 425F.
Roast until tomatoes have softened and mixture has thickened slightly, 35 to 40 minutes.
Recipe can be made up to this point 1 day ahead.
When ready to serve, heat oven to 425F.
Season fish with remaining 12 teaspoon salt and several grinds of black pepper.
Nestle fish in tomato mixture and place in oven.
Roast until fish is just cooked through, 10 to 15 minutes.
