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One-Pan Sicilian Baked Cod with Roasted Tomatoes & Olives<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- \u00bd teaspoons kosher salt, divided<\/li>\n
- 1 teaspoon freshly ground black pepper, divided<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1 teaspoon smoked paprika<\/li>\n
- \u00bd teaspoon dried oregano<\/li>\n
- 4 (6-ounce) cod fillets, about 1 inch thick<\/li>\n
- 2 cups cherry tomatoes (about 12 ounces), halved<\/li>\n
- \u00bd small red onion, thinly sliced<\/li>\n
- \u00bd cup halved kalamata olives<\/li>\n
- \u00bc cup dry white wine (I use Sauvignon Blanc)<\/li>\n
- 4 garlic cloves, finely chopped<\/li>\n
- 2 tablespoons extra-virgin olive oil<\/li>\n
- 1 tablespoon drained capers<\/li>\n
- \u00bd teaspoon crushed red pepper<\/li>\n
- 2 tablespoons fresh lemon juice (about one lemon), for serving<\/li>\n
- Fresh torn basil, for garnish<\/li>\n
- Fresh torn mint, for garnish<\/li>\n
- Lemon wedges, for serving<\/li>\n<\/ul>\n
Preheat the oven to 400\u00b0F.<\/p>\n
In a small bowl, combine 1 teaspoon of the salt, \u00bd teaspoon of the black pepper, the garlic powder, smoked paprika, and oregano.<\/p>\n
Place the fish on a plate and pat dry. Sprinkle the reserved spice mixture all over the fillets and pat to stick to the fish. Set aside.<\/p>\n
In a 9 x 13-inch baking dish, add the tomatoes, onion, olives, wine, garlic, oil, capers, crushed red pepper, and the remaining \u00bd tea-spoon each of salt and black pepper. Toss to combine.<\/p>\n
Bake until the tomatoes start to wrinkle and release their juice, 20 minutes.<\/p>\n
Make a space for the fish in the center of the baking dish and place the fish directly on the bottom of the dish surrounded by the vegetables. Bake for 10 to 12 minutes, until the fish is cooked through and flakes easily with a fork (see Hot Tips).<\/p>\n
TO SERVE: Divide the roasted vegetables among four plates and top with fish. Sprinkle the lemon juice over each plate, garnish with the torn basil and mint, and serve with lemon wedges.<\/p>\n
HOT TIPS\nWhen cooking fish, an opaque color signals doneness, along with the flake test: Insert a fork into the thickest part of the fish and pull away at an angle to see if it flakes, indicating a perfect cook. Or use a meat thermometer to check for an internal temperature of 140\u00b0 to 145\u00b0F.<\/p>\n
Halibut or sea bass also work great; just adjust bake time depending on the fillet\u2019s thickness.<\/p>\n
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