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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Living Light

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Total:: 55 min
Prep:: 15 min
Inactive:: 5 min
Cook:: 35 min

Yield:: 4 servings

Level:: Easy

Ingredients

6 plum tomatoes, sliced into quarter wedges
1/2 red onion, sliced into quarters
Olive oil
Kosher salt and freshly ground pepper
7 cloves garlic
1 jalapeno, sliced in half and seeds removed
3 tablespoons chopped fresh cilantro
Juice of 1 lime
4 (5-ounce) center-cut cod filets, skinned

Directions

Preheat the oven to 450 degrees F.

Add the tomatoes and red onion to a bowl and drizzle with oil. Season with salt and pepper. Add to a greased baking sheet. Add the garlic to a square of tinfoil, drizzle with olive oil and seal. Place on the sheet tray and roast for 25 minutes, until charred and tender.

Remove from oven and let cool for a few minutes. Add the vegetables and garlic to a food processor along with jalapeno, cilantro and lime juice; pulse until chunky. Taste for seasoning and season with salt and pepper, if necessary.

Add 1 tablespoon olive oil to a large nonstick skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes per side. Top with the roasted salsa.

My Private Notes

Name: Cod with Roasted Tomato Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: jewish-cooking
Ingredients: 6 plum tomatoes, sliced into quarter wedges; 1/2 red onion, sliced into quarters; Olive oil; Kosher salt and freshly ground pepper; 7 cloves garlic; 1 jalapeno, sliced in half and seeds removed; 3 tablespoons chopped fresh cilantro; Juice of 1 lime; 4 (5-ounce) center-cut cod filets, skinned