COD WITH OLIVES & CIPOLLINIS IN TOMATO SAUCE

Amarante

Thu, Mar 02 2017, 1:44 pm

This was a nice easy preparation for the cod. I do like cod although it can be pricey now.

COD WITH OLIVES & CIPOLLINIS IN TOMATO SAUCE

Excerpt From: Gilbert, Molly - One Pan & Done: Hassle-Free Meals from the Oven to Your Table

4 (5-ounce) skinless cod fillets
6 ounces cipollini onions, halved (about 2 cups)
3 tablespoons extra virgin olive oil
1 cup pitted kalamata olives
1 (14.5-ounce) can diced tomatoes
2 plum tomatoes, chopped (about 1 cup)
¼ teaspoon crushed red pepper
1 clove garlic, finely chopped
1 teaspoon grated orange zest
Juice of 1 orange (about ½ cup)
½ teaspoon kosher salt
½ teaspoon chopped fresh thyme
¼ cup chopped or chiffonade-cut fresh basil

1 Preheat the oven to 350°F, with a rack in the center position.

2 Arrange the cod fillets in a single layer in a 9 × 13-inch glass or ceramic baking dish. Scatter the rest of the ingredients, except the basil, over and around the fish.

3 Transfer to the oven and bake until the cod is opaque and flaky and the onions are tender, 25 to 30 minutes.

4 Serve hot, topped with the basil.