Greek Roasted Cod

I decided to make this fish dish for my parents who had just returned from a 5 month trip to Pakistan and Dubai. I figured that they had enough desi food by this time (desi is a general term to describe  food, culture, products, and people from the Indian subcontinent…I tend to use the word a lot so I better define it for y’all).  I served this alongside zucchini (roasted separately w/ olive oil, salt and pepper)  and pasta w/ pesto sauce.

Ingredients:

2 lb. cod

Fresh lemon juice

Kosher salt

Freshly ground black pepper

1/4 tsp. Paprika

1/2 tsp. Costco organic no-salt seasoning

1/4 tsp. Garlic salt

2 tbsp. Olive oil

2 Shallots, finely chopped

4 Garlic cloves, minced

2 Vine ripened tomatoes, diced

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

2 tsp. capers, rinsed 10 -12 olives, ( I used an olive medley)

1/4 cup Crumbled feta cheese

Method:

1. Cod seems to have a “fishier” smell, so after rinsing, sprinkle liberally with lemon juice and a little kosher salt, and let it sit in a colander for a couple minutes. Season the cod with black pepper, paprika, Costco seasoning, and garlic salt. Preheat oven to 400 degrees.

2. In a large saute pan, heat the olive oil. Add the shallots and garlic, and saute for 5 minutes over medium heat.

3. Add the tomatoes, and cook for about 5 – 6 minutes, until the tomatoes break down a bit.

 

4. Add the parsley, oregano and basil seasonings.

5. Add the capers and olives, and then add some freshly squeezed lemon juice to this tomato mixture.

6. Spread half of the tomato mixture in an oblong baking dish, then layer the fish on top. Spread the rest of the tomato mixture on top of the fish, sprinkle some more lemon juice over top (if desired), and sprinkle the feta cheese on top.

7. Bake for 15 minutes, and then increase the temperature to 450 degreess, and bake for an additional 5 minutes.

I served this alongside roasted zucchini, and pesto pasta.

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