Roasted Cod "Putanesca"
Serves 3-4, Prep Time 15-20 minutes, Cooking Time 25 minutes
Heat oven to 400 deg F
2-3 Tbs Olive Oil 1/4 mild onion (large chop)
2 Cups "grape tomatoes (sliced in half) 1/2-1/4 cup pitted kalamata olives (cut into half)
2 Tbs capers 5-6 ounces cod per person
3 cloves garlic (smashed) 2 Tbs white vinegar
Put 2 Tbs olive oil in bottoms of baking dish (with sides, about 7x12 inches). Add onions and garlic. Roast for 10 minutes, until onion is clear
Add tomatoes, olives, capers, rest of olive oil, and vinegar. Nestle cod on top and sprinkle with mild herbs (little rosemary or herbs de provence). Roast for 10-55 minutes, until fish flakes with a fork.
Serve cod under "putanesca" sauce and wedge of lemon, with oven-roasted fingerling potatoes or with rice or with pasta.
Heat oven to 400 deg F
2-3 Tbs Olive Oil 1/4 mild onion (large chop)
2 Cups "grape tomatoes (sliced in half) 1/2-1/4 cup pitted kalamata olives (cut into half)
2 Tbs capers 5-6 ounces cod per person
3 cloves garlic (smashed) 2 Tbs white vinegar
Put 2 Tbs olive oil in bottoms of baking dish (with sides, about 7x12 inches). Add onions and garlic. Roast for 10 minutes, until onion is clear
Add tomatoes, olives, capers, rest of olive oil, and vinegar. Nestle cod on top and sprinkle with mild herbs (little rosemary or herbs de provence). Roast for 10-55 minutes, until fish flakes with a fork.
Serve cod under "putanesca" sauce and wedge of lemon, with oven-roasted fingerling potatoes or with rice or with pasta.
