Photo by Sarah Shatz
wingirls's Notes:
1 pound assorted grape and cherry tomatoes - different colors work beautifully Ask a question about this ingredient
3 cloves garlic, chopped Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1/1/2 -2 pound cod Ask a question about this ingredient
30 Assorted Olives, kalamata and nicoise work well together Ask a question about this ingredient
1 handful chopped fresh herbs (basil, thyme, mint and oregano work well) Ask a question about this ingredient
1 cup chicken stock - depending Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepPlace tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven.
Ask a question about this stepWhile tomatoes are cooking, cut fish into 4 equal sized pieces, rinse and pat dry.
Ask a question about this stepRemove tomatoes from oven, nestle fish into the tomatoes and their juice, scatter olives and return to oven for about 25 minutes but of course this depends on the thickness of the fish.
Ask a question about this stepTest for doneness - cod should separate easily and be just opaque. Remove from oven.
Ask a question about this stepSprinkle fresh herbs, and salt and pepper to taste. Sprinkle last two tablespoons of olive oil all over. Serve hot with quinoa, couscous or crusty bread.
Ask a question about this stepExtra note - juiciness of the tomatoes can vary - when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock to the dish.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
