Roasted cod with thyme, olives, and cherry tomatoes
1/4 cup extra virgin olive oil, plus more for coating pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 cup lemon juice
5 ounces, cherry tomatoes, halved
2 tablespoons chopped thyme leaves
1-1/2 cups mixed green and black brine-cured olives, pitted
4 (5 to 6 ounce) cod fillets, or other firm white fish
Kosher salt and freshly ground white pepper
1/3 cup crumbled feta cheese, for serving
Preheat oven to 425 degrees and place a rack in the center. In a large saucepan, place olive oil and heat over medium heat. Add garlic and cook, stirring frequently, until light golden, about 3 to 4 minutes. Add wine, lemon juice and cherry tomatoes and stir well. Simmer until tomatoes begin to soften and fall apart, about 6 to 8 minutes. Remove pan from heat and stir in thyme leaves and olives.
Coat the bottom of a ceramic baking dish large enough to hold the fish with a thin film of olive oil. Season fillets on both sides with salt and pepper. Place fish in the prepared pan and cover with tomato mixture. Cover baking dish and place in preheated oven. Roast until fish just begins to flake, about 12 to 15 minutes.
To serve, transfer fish using a spatula to individual shallow serving bowls. Spoon about 4 to 6 ounces of tomato mixture on and around fish. Sprinkle with feta cheese and serve immediately.
GDA Cooking - April 8, 2014