Mediterranean baked cod
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I love fish. From sushi to fish and chips, I enjoy it however it is prepared and served.
This dish is inspired by the flavours of the Mediterranean. Fresh fish and vegetables baked simply to bring out the flavours of each ingredient, with a subtle hint of pastis to pull all the ingredients together. You could use any firm, white fish for this dish, but I love the taste and texture of cod here.
This dish can be enjoyed on its own, with a salad or a crusty baguette. My preference would be with boiled new potatoes, smothered in butter and sprinkled with parsley.
Mediterranean baked cod
Mediterranean baked cod
Servings: 6
Ingredients
6 cod fillets, approximately 4oz each
One onion
One fennel bulb
1 cup cherry tomatoes
1 bell pepper, either red, orange or yellow. I would avoid green pepper for this dish.
2 tbs capers
6 artichoke hearts*
I cup black olives, preferably with pits
2 tbs extra virgin olive oil
2 tbs pastis - either Ricard or Pernod would work well here
Salt and pepper to taste
Italian parsley, chopped for garnish - optional
*I used marinated artichokes in this dish, and they worked well. You could also use canned in brine.
Instructions
Preheat oven to 450°F (230°C).
Chop onion, fennel and pepper into one-inch slices.
Cut artichoke hearts into quarters.
Place chopped vegetables, cherry tomatoes, olives and capers in a 9”x13” oven-proof baking dish.
Add olive oil, pastis and salt and pepper to taste, and mix to combine.
Roast vegetables for 15-20 minutes until they start to soften.
Reduce oven temperature to 400°F (200°C).
Remove baking dish, lay the pieces of cod over the vegetables, sprinkle with salt and pepper to taste, and return to the oven for 12-15 minutes.
The fish is done when it is opaque, and flakes easily.
