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

Steps

1. Tomato Jam:
2. 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.
3. Place a rack in the center of the oven; preheat oven to 425 degrees.