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Recipe: One Pan Oven-Roasted Cod with Melted Red Onions and Stewed Tomatoes

This dish is a great one pan weeknight meal - the combination of onions, tomatoes and olives with their brine is an ideal balance of sweet and salty. It is great on its own for a light meal or served with crusty bread or a cooked grain like cous cous or bulgur for a heartier meal.


Makes 3-4 Servings

Ingredients:

2-3 Tbsp extra virgin olive oil + more for drizzling

1 medium red onion, thinly sliced into half-moons

1/2 tsp kosher salt + more for fish

18 oz jar unsalted crushed tomatoes (I personally love these from Jovial but pick your favorite)

1/4 cup sliced kalamata olives + 2 Tbsp brine

a few sprigs of fresh oregano

1.3 lbs (4-6 oz per person) sustainably sourced Cod, can be one large piece or cut into fillets

black pepper to taste

large pinch of dried oregano

Optional: 1 cup blanched or steamed green beans

2 Tbsp picked dill for garnish


Procedure:

Preheat oven to 365F.


Add 2-3 Tbsp olive oil to a large oven-proof skillet (needs to be large enough to fit all of your fish in an even layer). Oil should be enough to thinly coat bottom of pan, add more if necessary. This is a light dish so it can take the extra fat.


Add the sliced onions to the pan, season with salt and heat on low on the stovetop to slowly cook and "melt" the onions but not fully caramelize (will take about 10-15 minutes). Stir frequently to ensure they don't burn and if they start to stick, you can add a splash of water and partially cover the pan to create steam. Starting the onions in a cold pan and heating them slowly helps draw out the natural water and sugar in the onions to soften and sweeten but not brown and caramelize too quickly.


Remove from heat, add the crushed tomatoes, sliced olives and olive brine and gently stir to combine. Place a few sprigs of fresh oregano on top of the tomato mixture and place your fish on top. Drizzle fish with extra virgin olive oil and season with pinch of kosher salt, black pepper and dried oregano.


Bake in preheated oven until fish is cooked through (will be opaque in color and easily flakes). Timing will vary based on thickness of fillet, can range from 15-20 minutes. Remove from oven and if using green beans, add them to the pan at this time to warm through. Enjoy while warm!


CONTACT KRISTY

LOCATION

Chatham, NJ

EMAIL

kristy@kristydelcoro.com

TWITTER

@kristydelcoroRD

INSTAGRAM

@kristydelcoro

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