Cod with Roasted Tomato Salsa

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This one really worked out nicely!! I cook for people as a side job, and my challenge from a couple was to find something to do with the cod their son had given them. Cod is normally so bland. As her son is a fisherman, she taught me one tip to keep it from tasting fishy - scrape off any of the gray portions. I did, and no fishy taste whatsoever. We all loved this recipe. The tomato sauce is *mild* and light enough to go with a light fish - is not heavy like pasta sauce nor salsa-like in spite of the ingredients. I made it as written except used less jalapeno. Also, when the fish was done, I dumped the sauce over it in the pan, covered the pan, and let it heat for a minute. I then let it sit for 10 minutes with a lid on, so the flavors would be absorbed. My fish flaked into chunks also, but nobody cared. Definitely making this again!!! Love the Neelys - cutest couple and all of their recipes are delicious.

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This was SO tasty!! And the only change I made was to pulse half the tomato salsa and left half chunky. Recipe is a keeper!!

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My family enjoy fish and this was an easy dish to prepare. Fish with a Mex-Tex twist made this fish recipe one my family will want often. Usually, I bake fish with some type of garlic sauce or fry it. Its time for a change and this recipe did it.

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This was absolutely delicious! I changed the tomatoes around a bit - used red, yellow and orange "on the vine" tomatoes. The salsa was so good I could have eaten it all before I got any onto the fish! It was definitely company fare. I had a little left over cod and salsa, so I took it work the next day, reheated it and made it into a sandwich using one of those 90 calorie multi-grain "slimwiches." It was just as good the next day as it was on the first. One other thing - I did NOT blend it into little bits - I left the tomatoes as slices, and just stirred in the other ingredients.

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Great flavors, and easy to prepare. My cod fell apart, but the pieces were still yummy: