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Pan roasted cod with cherry tomatoes

Pan roasted cod with cherry tomatoes

Adapted from NYT recipe.

  • 2 servings
  • 5 minutes
  • 30 minutes

Ingredients

  • 1 pint cherry tomatoes, halved
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 2 tsp minced garlic (3 cloves)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • ~3/4 lb of cod (or similar white fish; haddock, halibut)
  • 1 tsp freshly grated lemon zest
  • Chopped fresh basil, for serving

Directions

  1. Preheat the oven to 400 F. Boil water for pasta, and salt well.
  2. Place the tomatoes, shallot, and garlic in a 9-by-13-inch baking dish. In a small bowl, whisk the olive oil, vinegar, honey, salt and pepper. Pour into the baking dish and stir to coat. Roast about 15 minutes, until the tomatoes are soft and shallot is translucent.
  3. Rub the fish with oil, and season generously with salt and pepper. Begin cooking the pasta, and toss with a small pad of butter when finished.
  4. Stir tomatoes, and create evenly spaced gaps to place the individual fish pieces. Roast 10 to 12 minutes, until the fish is cooked through (145 F) and flakes easily.
  5. Sprinkle half of the lemon zest, basil and mint on the tomatoes and fish.
  6. Serve by twirling pasta on a plate, add some of the tomato mixture, then the fish, then juices from the tomatoes, and finally more basil and lemon zest.