Fish and seafood are some of my favorite ingredients to use in the kitchen and always a welcome sight on my dinner plate. I particularly love how light and healthy, yet decadent a perfectly cooked piece of fish can be.
My ABSOLUTE favorite source for fish is Joe's Meat & Seafood in Livonia. Their fish is ALWAYS fresh, never frozen (unless you buy it that way), it's chemical-free, and sustainable. I always know I'll get the best quality fish I can find, and I never have to worry about freshness.
This recipe combines several of my favorite flavors, and is perfect when paired with orzo or rice pilaf.
1 lb. cod fillet
1 Tb. extra virgin olive oil
1/4 tsp. freshly cracked black pepper
1 Tb. minced shallot
1 cup cherry or grape tomatoes, halved
1/4 cup olives, pitted
1 Tb. capers, rinsed
1 1/2 tsp. fresh oregano, chopped
1 tsp. balsamic vinegar
Preheat the oven to 450 degrees. Coat a baking sheet with pan spray.
Rub the cod with 2 tsp. oil and then sprinkle with salt and pepper. Place the cod on the baking sheet and transfer to the oven. Roast until the fish flakes easily with a fork, about 15-2o minutes , depending on the thickness of the fillet.
Meanwhile, heat the remaining teaspoon of oil in a small skillet over medium heat. Add the shallot and saute. Add the tomatoes and cook for about a minute. Next, add the olives and capers, stirring to combine. Stir in the oregano and balsamic vinegar.
Remove from the heat and spoon over the fillets. Serve fish with steamed or sauteed spinach, rice or orzo. Enjoy!