Sunday, May 15, 2011

Garlic Tomato Cod Fillets

In the spirit of eating light I've made a really delicious and easy cod dish. It's filling for a fish dish because the cod is quite meaty and has an insanely bright topping of tomatoes, roasted garlic, feta and fresh herbs that is painfully mouthwatering!

4 cod fillets cut in half
5 roma tomatoes
2 cloves garlic, thinly sliced
a handful of chopped parsley and basil
2 tablespoons feta
1 tablespoon red onion, finely diced
1/4 cup extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon red chili flakes

Heat oven to 375.

Put oil and garlic in  a small sauce pan and cook on a low heat until the garlic softens. Meanwhile, bring a pot of water to a boil. Score the tomatoes with a little 'x' on it's bottom. Place them into the pot for about a minute. You don't want them to be mushy, you just want the skin to loosen so you can peel them with ease.  Peel, seed and dice the tomatoes.

Mix the tomatoes, softened garlic chips, 1 tablespoon of the garlic olive oil, chili flakes, red onion and herbs together. Add some salt and pepper to taste.

Place the fish on a grill pan covered with tinfoil and bake for about 7 minutes. Remove and top with the tomatoes. Sprinkle the feta and cook for another 5 minutes or until just about cooked. Lastly, broil them on high for 1 minute.

Serve with some veg and call it a day!

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