I’m shocked I’ve lived here for almost a year (what!) and hadn’t cooked codfish until now. I grew up eating cod and haddock, and every summer when we went to the Cape, we’d go to this little hole-in-the-wall for the freshest fish. In Charleston, we had amazing fresh seafood, and it’s just the same in Massachusetts, but with different varieties. And cod is one. It has a mild flavor, with a dense, flaky white flesh. It’s a good source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids.
On to the recipe! This one, again, is Whole30 approved.
Cod with Roasted Tomatoes & Basil
- 1 pint cherry tomatoes, halved
- 1 tbsp. olive oil
- 4-6 cloves of garlic, chopped
- salt & pepper
- 1/2 cup loosely packed basil leaves, torn
- 1 pound codfish
- juice of 1/2 lemon
- Preheat oven to 425 degrees F. In a 9×13-inch baking dish, combine tomatoes, olive oils, garlic, salt, pepper, and half of the basil. Roast for 15 minutes.
- Remove from oven and gently stir. Add fish to pan, nestling under tomatoes and basil. Squeeze lemon juice over fish. Continue roasting for 10-15 minutes or until fish is no longer translucent.
- Divide fish among serving plates and top with tomatoes and remaining basil.
Ahhh! For such a pretty dish, this was very easy. It took me about 5 minutes to chop up the ingredients; the oven did the rest of the work. I plated my fish over collard greens, but I think it would be much better over wilted spinach, orzo, couscous, or even zucchini. Maybe zoodles! If cod isn’t a local fish for you, any whitefish will do. Just use something light!
In other news, it’s STILL SNOWING HERE. Well, ok, it’s not at the moment, but it snowed more after our blizzard. Sunday evening and all day Monday. And guess what? We’re getting more tonight and Friday. Please look at how high the piles are.
What’s taller: me, the snow, or the Krave coupe? Where are you Spring?!