This delightful dish was my first experience cooking cod. Cod is a white, flaky fish that can hold up to frying, but also turns out beautifully in this roasted recipe. Technically this dish takes about 45 minutes to prepare, but all of the work really happens in the first 20 minutes, while the potatoes are roasting.
Since it’s winter and tomatoes aren’t their best, I purchased a colorful assortment of cherry tomatoes, which are still a bit sweet. They were small enough that I only needed to slice them in half rather than chop them, and the mix of red, yellow, and orange tomatoes was stunning. The flavor combinations are undeniably Italian—oregano and basil, olives, capers, and tomatoes, garlic and olive oil. There is nothing surprising about the recipe, but it’s pleasing and healthy in that good-fats, Mediterranean-diet sort of way. I added a side of sautéed kale just for something green, but this could easily be a one-pot meal.
There are no tricks—it’s fast and easy to prepare. In the summer with fresh tomatoes and basil from the garden I bet it would be salivatingly delicious. Even in February, this recipe is a reminder that a few good ingredients can result in a satisfying, memorable meal.
Cod Mare Chiaro via Food 52
By Giulia Melucci July 2009