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

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.

On Tonight

Cod with Roasted Tomato Salsa

Categories: