Cod with Roasted Tomato Salsa (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1. Preheat the oven to 450 degrees F.
2. 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.
3. 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.
4. 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.
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