Mediterranean Cod Recipe with Roasted Cherry Tomatoes, Olives and Feta
The cherry tomatoes and olives are loaded with flavor after simmering in a white wine and lemon sauce that is bursting with sweet and tangy notes. Top it with some feta cheese and you've got yourself a healthy and quick weeknight dinner!
1/2 cupextra-virgin olive oil, plus more to coat baking dish
5cloves of garlic, peeled and minced or pressed through a garlic presser
2/3cupdry white wine like pinot grigio
1/4cupfresh squeezed lemon juice
10ouncesorganic cherry tomatoes
3tbspfresh thyme leaves, chopped
2cupsmixed green and black brine-cured olives, pitted
1/4tsptable salt (for the tomato mixture)
A pinch of salt to season the fish
fresh cracked black pepper
1/2cupcrumbled feta cheese, for serving
Instructions
Preheat the oven to 425 degrees F. Add the olive oil to a large sauce pot over medium-high heat and allow to heat up for a couple minutes. Carefully toss in the cherry tomatoes and stir for 60 seconds.
Pour in the white wine and lemon juice, and allow the tomatoes to simmer until they begin to soften and burst, about 6 minutes. Add the garlic, olives, salt, and thyme leaves, stir well, and remove from the heat.
Coat the bottom of a large baking dish with a thin layer of olive oil. Season the cod fillets on both sides with a pinch of salt and pepper and place them in the baking dish. Pour the tomato and olive mixture over the fish.
Place it in the oven and allow it to cook until the fish reaches an internal temperature of 145 degrees F at it's thickest part. This takes anywhere from 12-25 minutes, depending on the size and thickness of the fish, so make sure you are checking. When the fish flakes easily, it is ready to check.
To serve, transfer the fish to a plate or shallow serving bowl and spoon about 4-6 ounces of tomato mixture around the fish. Sprinkle with feta cheese and enjoy!