Roasted Cod with Cherry Tomatoes & Olives
This is an easy meal when cooking for a group of people, pop it into the oven and there isn’t much to do after that except for fiddle with your salad and dessert!
It’s all about the cherry tomatoes, see if you can find a really fun bunch of green, yellow, orange and red tomatoes to make it really wild.
As for the olives, kalamata and nicoise work best.
I would recommend making this with rice, because all those soupy tomatoes are just begging to be sopped up onto rice.
- 1 pound assorted grape and cherry tomatoes - different colors work best
- 3 cloves garlic, chopped
- 4 tablespoons olive oil
- 1/1/2 -2 pounds cod
- 30 assorted olives
- 1 handful chopped fresh herbs (basil, thyme, mint and oregano work well)
- 1 cup chicken stock - if the cherry tomatoes are too dry
- Preheat oven to 375f/190c.
- Place tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven. While tomatoes are cooking, cut fish into 4 equal sized pieces, rinse and pat dry.
- Remove tomatoes from oven, nestle fish into the tomatoes and their juice, scatter olives and return to oven for about 25 minutes but this all depends on the thickness of the fish. Test for doneness - cod should separate easily and be just opaque. Remove from oven.
- Sprinkle fresh herbs, and salt and pepper to taste. Sprinkle last two tablespoons of olive oil all over. Serve hot with rice.
- Juiciness of the tomatoes can vary (especially in Belgium!)- when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock.