Recipes

Ingredients

• INGREDIENTS FOR THE COD:
• 4 each 6-8 ounce Cod Filets
• 2 tsp. Olive Oil
• Salt and Pepper to season
• INGREDIENTS FOR THE TOMATO-CAPER TOPPING:
• 1 Pint of Cherry Tomatoes, cut in half
• 1/4 Cup Chopped Parsley
• 3 Tbsp. Capers, roughly chopped
• 1 Clove Garlic, minced (about 1 tsp.)
• 2 tsp. Lemon Zest (the Zest of about 1/2 of a Lemon)
• 2 tsp. Red Wine Vinegar
• 1 Tbsp. Olive Oil
• 1/2 tsp. Black Pepper
• 1/8-1/4 tsp. Cayenne Pepper, optional
• NOTE: Have all of the ingredients at room temperature

Directions

1. Preheat the oven to 350 degrees.
2. Drizzle the cod fillets with olive oil, sprinkle with a pinch of salt, then place on a baking sheet.
3. Roast for 10-12 minutes to cook through - thicker fillets or loins may need slightly longer.
4. Remove from the oven and transfer on to serving plates. Top each filet with 1/4 of the tomato topping.