Oven Roasted Cod with Tomato Jam, Feta and Olives
Description
Seafood nights don't have to be boring or tasteless. This healthy fish will perk up your taste buds. Serve with a side salad.
Ingredients
1 1/2 lb. ripe plum tomatoes, cored and coarsely chopped
1/4 c. honey
3 T. plus 1/4 c. freshly squeezed lemon juice, divided
2 T. tomato paste
2 T. cider vinegar
1 T. finely minced garlic
2 t. kosher salt, plus more if needed
1 t. dried oregano
1/2 t. dried cumin
1/2 t. freshly ground black pepper
1/4 t. dried red pepper flakes
1/4 c. extra-virgin olive oil, plus more for greasing pan
3 cloves garlic, peeled and thinly sliced
1/3 c. dry white wine
1/4 c. freshly squeezed lemon juice
2 T. chopped fresh thyme leaves, plus more for garnish
1-1/2 c. mixed green and black brine-cured olives, pitted
4 (5 - 6 oz.) cod fillets, or other firm white fish
freshly ground white pepper
1/3 c. crumbled feta cheese, for serving
Directions
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Tomato Jam:
Place tomatoes, honey, 3 T. lemon juice, tomato paste, cider vinegar, garlic, salt, oregano, cumin, black pepper and red pepper flakes in a large saucepan. Heat over medium-high heat until mixture boils; reduce heat to medium-low; simmer, stirring occasionally, until mixture reduces and thickens to a jam-like consistency, about 60 - 75 minutes. Remove from heat. Cool completely.
Place a rack in the center of the oven; preheat oven to 425 degrees.
Pour olive oil in a large saucepan; heat over medium heat. Add garlic; cook, stirring frequently, until light golden, about 3 - 4 minutes. Add wine, remaining 1/4 c. lemon juice and 1/2 c. tomato jam; stir well; simmer tomato mixture until slightly reduced and thickened, about 6 - 8 minutes; remove from heat; stir in thyme and olives.
Coat the bottom of a large ceramic baking dish with a thin film of olive oil. Season both sides of fillets with salt and pepper. Place fish in the prepared pan; cover with tomato mixture; cover; roast until fish just begins to flake, about 12- 15 minutes.
To serve, transfer fish serving bowls or plates. Spoon about 4 - 6 oz. tomato mixture on and around fish; top with tomato jam; sprinkle with feta cheese.
Serve immediately.
4 servings.
* Make the tomato jam in advance, if desired.