Roasted cod with Italian seasoning.
This week I fulfilled a life long wish of going to Norway, and apart from the stunning scenery of the fijords, we had the opportunity to wander around Bergen fish market, where the cod and the salmon was so so fresh.
I was in my element, as cod is my favourite white fish however you can make this dish with whatever white fish you prefer.
This dish combines the classic Italian flavours of tomatoes, lemons, parsley, and basil with glistening fresh white fish.
People often say to me that when they cook fish it goes dry, that’s because it’s been overcooked, white fish should be cooked. It’s just translucent no more as it will go on cooking even when it’s out of the oven.
Ingredients
Four fillets of cod, or any other white fish preferably thick steak like portions,
Approximately half a pound of tomatoes my preference is to use cherry tomatoes on the vine, but you can use any tomatoes you have in your house. Smaller the better.
One lemon sliced
One whole garlic with the the very top sliced
Teaspoon full of natural sea salt
Teaspoon full of ground black pepper
4 to 6 basil leaves
Half a cup of fresh chopped parsley
2-4 teaspoons of extra-virgin olive oil.
Method
Preheat your oven to 200°C
Rinse the fish fillets under cold water and tap it dry with a paper towel.
Place the slices of lemon in the bottom of an oven proof dish.
Season the fish fillets well with salt and pepper placed them on top of the fish and drizzle with olive oil
Add tomatoes to the dish in between the fish.
Add garlic cloves to the dish if you’re not too fond of garlic limit the amount you use, if you like garlic use as much as you like but be careful it doesn’t overshadow the taste of of the fish
Once the oven is hot, place the fish in the oven cook it on 200° for 10 minutes then turn the oven down to 170 C.
After 15 minutes, look at your fish portions, they should be translucent and I’m silky, depending on the sickness of your portions of fish. Don’t be afraid to take it out of the oven cover it with foil and let it rest for five minutes before serving that will prevent the fish going dry,
Ideally, serve this with baby new potatoes and a fresh green salad, alfresco with a glass of white wine!
Enjoy