Pan Roasted Cod with tomato caper vinaigrette

November 20, 2014

WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.

 

ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.

 

NOTES: can use halibut, 400°, 10 min top rack.

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