Sicilian Baked Cod

Courtesy of Erin OBrienn

This one pan dish surprised me with how these few simple ingredients when baked in the oven, created a beautiful dish that took 30 minutes to put together start to finish. We used green olives just due to not having Kalamata on hand and we paired it with Orzo that was mixed with 1 tbsp butter, half of a lemon and 1 tsp of salt. You can easily eat this on it's own or pair with another vegetable on the side as Erin does.

Ingredients:

1.5-2 lbs. cod (4 filets)

1 pint grape tomatoes, halved

1/4 red onion, thinly sliced

4 cloves garlic, minced

1/2 cup kalamata olives, drained and halved

1 tbsp. capers, drained

2 tbsp. olive oil

1/4 cup white wine

1 tsp. crushed red pepper (adjust based on heat preference)

Salt and freshly cracked black pepper to taste

Fresh basil and mint, chiffonade

Juice of 1 lemon

Directions:

Step 1: Preheat oven to 400 degrees.

Step 2: In a baking dish, add tomatoes, onion, garlic, olives, capers, olive oil, white wine, salt, pepper, and red pepper. Bake for 15 minutes or until tomatoes are tender and releasing their juices.

Step 3: Meanwhile, pat cod filets dry and generously season both sides. Set aside.

Step 4: Remove baking dish from oven and add the fish in. Return to oven and bake for 10-12 minutes until the fish is cooked through (depending on thickness).

Step 5: Serve, top with a squeeze of fresh lemon juice, and garnish with fresh mint and basil.