Oven Roasted Cod with Tomato Jam, Feta and Olives
Recipes Healthy Cooking Main Dish Meal ideas Seafood
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.