Fresh and Simple Cod and Tomato

Cod served on a bed of Tuscan cabbage.

Get good fish, the fresher the better. I like cod, but any firm, white fish would do (Chilean sea bass, monk fish, halibut).  Think chunks.  (Serves 4)

  • 1 ½-2  lbs fresh cod
  • 1/4 C Extra virgin olive oil
  • ½ jalapeno seeded and minced fine
  • 2-3 cloves of garlic, minced
  • 1  C halved cherry tomatoes  (well, go ahead and add more if you like!)
  • Salt and pepper to taste


  • 1 T fresh basil, chiffonaded (sliced thin)
  • 3-4 green onions rough chopped
Fresh cod ready for the oven.
  • Preheat oven to 450 F.
  • Pour a coating of olive oil (a couple tablespoons) in a medium baking pan large enough to take the cod without overlapping.  Sprinkle with jalapenos, garlic, pancetta, and tomatoes. Add salt and pepper.  Drizzle with remaining olive oil.
  • Put fish into oven and turn down to 425.
  • Bake 12-15 minutes or until done to your specifications.  I like it no more than 15 minutes. (You can always cook longer if needed.)
  • Remove from oven.  Sprinkle with basil and green onions.  Drizzle the drippings over and serve.
  • Great with bruscetta (or simple riced potatoes) and Tuscan cabbage.

2 Comments Add yours

  1. Anonymous says:

    I like this!


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