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Roasted Cod  with Warm Tomato Dill “Jam”

Ingredients

4    (6-ounce/175 g) portions fresh cod loin
Salt and pepper, to taste
2    tablespoons (30 mL) extra virgin olive oil
1    tablespoon (15 mL) chopped garlic
8    plum tomatoes, chopped
3    tablespoons (45 mL) granulated sugar
1    cup (250 mL) white wine
2    tablespoons (30 mL) chopped fresh dill

Directions

To cook fish: Arrange pieces of cod on a greased baking sheet. Place in a 350°F (180°C) oven; roast until fish begins to turn opaque, and tip of a small knife inserted into thickest part comes out warm-about 10 to 12 minutes. Season lightly with salt and pepper.

To make jam: In a saucepan over low heat, sauté garlic in olive oil, but do not brown or it will be bitter. Add chopped tomatoes, sugar and wine. Cook on low heat until thickened. Take saucepan off the heat. When nearly cool, add chopped dill, and season to taste with salt and pepper.

Place a generous dollop of jam-decoratively moulded between two spoons, if desired-over each serving of cod. Makes 4 servings. 

Roasted Cod  with Warm Tomato Dill “Jam”

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