It’s another guest post day! I do love these. It’s like I’m getting content on my site for free. Seriously though, when friends of mine feel inspired to cook and share their experience, I’m always happy to feature them. This is my buddy Matt who we (circle of friends) collectively refer to as Jaffe. I believe this meal was prepared while he was out in the suburbs of Chicago. Fortunately, he’s moving back to the area and as such I’m hoping to feature more of his content.
Matt writes
This weekend I was at our local farmers market and came across one vendor with these great heirloom tomatoes, a mix of grape, pear, cherry and other small varieties. I got the idea to do a quick pan sauce with these tomatoes and I put it over some baked fish. The best thing to do to keep these tomatoes from cooking down too much is to throw them in the pan as soon as you take the cod out of the oven.
Baked Cod with Heirloom Tomatoes is a simple summertime meal that highlights the flavors of the season.
Ingredients
- 2/3 lb cod (or other firm, white fish)
- 1/4 cup panko breadcrumbs
- 1/2 tbsp melted butter
- 1/2 tbsp mixed fresh or dried herbs
- 1 cup slides mixed baby heirloom tomatoes
- 1 tsp fresh chopped thyme
- 2 cloves minced garlic
- 1 small shallot - slides thinly
- 2 tbsp white wine
- 1 tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Chop garlic and slice onion. Cut tomatoes into quarters or halves depending on size - you want the pieces to be about the same size
- Salt and pepper fish and place in baking dish. In small bowl, combine breadcrumbs, herbs, butter, salt and pepper. Make sure butter is evenly distributed - you can add a bit more if necessary. Spoon over fish and pat down with fingers to cover completely. Bake for 18-10 minutes.
- (at about 5-6 minutes left on the fish) Warm skillet over medium-high heat and pour in olive oil. Sweat shallots until starting to soften (2 minutes), add garlic and continue to cook down (3-4 minutes)
- When almost done, add white wine and cook out almost completely.
- Toss in fresh thyme, stir to combine.
- Lower heat to medium-low and add tomatoes. Allow to cook just enough to soften. Add salt and pepper, toss.
- Serve with some grilled asparagus and whole wheat couscous. Plate fish on top of asparagus and top with tomatoes.
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- Tomatoes
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- Mis
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- Prep fish
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- Onions
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- Making sauce
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- Finished dish
