Roasted Cod with Tomatoes and Basil on Garlic Toasts
For the best cod experience, choose a thick cut, ideally around 1 inch in the center. This will ensure the fish breaks apart beautifully during cooking and releases flavorful juices. Remember, fresh cod flakes easily with a fork. Don't overcook it! Cod cooks quickly, so be gentle and keep it simple. Haddock, flounder, pollock, halibut, sole, or any other thick white fish can be used instead. This recipe is perfect for a winter get-together!
Equipment
- Oven
- Medium Skillet
Ingredients
- 1 pound about 6 plum tomatoes, cored and diced
- 1/2 cup finely chopped shallots
- 4 anchovy fillets minced
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 4-ounce cod loins
- 5 tablespoons grapeseed oil
- 4 slices Garlic Toast recipe follows
- 1/2 cup fresh basil chiffonade see below
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 475°F (240°C).
- Combine the tomatoes, shallots, anchovies, garlic, salt, and pepper in a medium skillet and simmer over medium heat for 10 minutes.1 pound about 6 plum tomatoes, cored and diced, 1/2 cup finely chopped shallots, 4 anchovy fillets, 2 garlic cloves, 1/2 teaspoon salt, 1/8 teaspoon black pepper
- Rub both sides of the fish with the oil and season with additional salt and pepper. Bake in a baking dish or on a baking sheet until just cooked through, 8 to 10 minutes.4 4-ounce cod loins, 5 tablespoons grapeseed oil, 4 slices Garlic Toast
- To serve, place a garlic toast on each dinner plate, top it with the fish, and then a generous serving of the tomato sauce. Garnish with the basil and parsley.1/2 cup fresh basil chiffonade, 2 tablespoons chopped fresh parsley