There is no technique to this fish, it's just assembly--a few fresh ingredients put in a dish and baked together til delicious. That's it. Swear. Save the tricky impressive stuff for Thanksgiving and Christmas when someone's watching :)
WHAT YOU WILL NEED:
(Serves 2)
2 Fresh Atlantic Cod Filets
cherry tomatoes, halved
kalamata olives, halved
small white new potatoes
dry white wine
chicken broth
fresh basil, cut into ribbons
olive oil
salt/pepper
garlic powder
butter
Preheat oven to 400 degrees
Place fish in a baking dish. Cover with cherry tomatoes and olives, and drizzle olive oil over all. Pour some white wine (maybe count to 3) and a little chicken broth (again count to 3) around the fish--just enough so that it's not dry, but not too much that the fish will boil. Sprinkle all with salt/pepper/garlic powder.
Ummm...that's it. Now bake it uncovered for 30-40 minutes, depending on how thick your filets are. It is done when it pulls away cleanly with a fork and it is not like jelly inside.
In the meantime, boil potatoes whole until for tender. Then drain, slice in half, put back in the same pan with some butter, salt, and pepper, and mix all together. Though you've turned your stove off, the burner should still be warm--put the cover on the pan and let them sit on the warm burner until the fish is ready.
When the fish comes out of the oven, place it on the plates. What's left in the pan is your sauce--the tomatoes should have burst a little in the oven and mixed with your liquid. Stir that all together with the olives so it's incorporated, and spoon over the fish. Sprinkle with fresh basil and serve with buttered potatoes.
No comments:
Post a Comment