One of these days I'm going to learn that baked fish with fresh herbs doesn't photograph well. And perhaps I should have taken the picture before I put the fish in the oven.
Alas! Today is not that day.
Baked cod is such a classic in Sicily. Prepared exactly the same way with a wheel of swordfish too, there is no finer way to eat fish. Talk about the Mediterranean diet at its Mediterranean best!
First off, fresh fillets of cod are marinated with extra virgin olive oil and freshly squeezed lemon juice, salt and pepper.
These are then doused in a mixture of warm olive oil, mushed up anchovies, capers and even more lemon juice. Freshly chopped parsley and halved cherry tomatoes liberally dot the landscape. In the oven for 30 minutes and there you have it!
So do remember that photogenic qualities in the subject and talent in the photographer are not prerequisites to a marvelous dish and don't let my sorry pic stop you from enjoying just that!
Gather the ingredients,2 to 2-1/2 lbs cod fillets, 3-4 anchovy fillets, 2 tbsp capers, 12 cherry tomatoes, 1 cup fresh parsley leaves, 1/4 cup fresh mint leaves, 2 tbs olive oil for marinating, 1/3 cup extra virgin olive oil for baking, Juice of 1 lemon, 2 tsp sea salt, 1/2 tsp ground black pepper,
To serve: Sliced Italian country bread
Fish: Rub the cod fillets with 2 tbs olive oil, ½ the lemon juice, sea salt and black pepper. Marinate for 30 minutes.
Parsley: Separate the leaves from the stem and finely chop.
Tomatoes: Halve and set aside.
Mint: Just before serving (not before), strip away the leaves from the stem and cut into thing sliced (juliennes)
Pre-heat oven to 400 deg F
While the fish is marinating, in a small sauce pan add the olive oil and heat. Add the anchovies and with a metal spoon, mash the anchovies in the oil. Remove from heat and add the capers, parsley and the remaining lemon juice.
Place the cod fillets in a baking tray and drizzle with the warm olive oil with the anchovies over the fish. Arrange the halved tomatoes all over the fish.
Bake in the hot oven for about 30 minutes.
Test the fish with a fork to see if it has turned opaque, white and flaky. If not, bake for another 10 minutes.
Sprinkle with freshly sliced mint leaves and serve immediately.
Recipe for
Mediterranean Style Baked Cod
Preparation time - 15 mins
Marination time - 30 minutes
Cooking time - 30-40 mins
Serves 4
Shopping list
2 to 2-1/2 lbs cod fillets
3-4 anchovy fillets
2 tbsp capers
12 cherry tomatoes
1 cup fresh parsley leaves
1/4 cup fresh mint leaves
2 tbs olive oil for marinating
1/3 cup extra virgin olive oil for baking
Juice of 1 lemon
2 tsp sea salt
1/2 tsp ground black pepper
To serve:
Sliced Italian country bread
Preparation:
Fish: Rub the cod fillets with 2 tbs olive oil, ½ the lemon juice, sea salt and black pepper. Marinate for 30 minutes.
Parsley: Separate the leaves from the stem and finely chop.
Tomatoes: Halve and set aside.
Mint: Just before serving (not before), strip away the leaves from the stem and cut into thing sliced (juliennes)
Method:
Pre-heat oven to 400 deg F
While the fish is marinating, in a small sauce pan add the olive oil and heat. Add the anchovies and with a metal spoon, mash the anchovies in the oil. Remove from heat and add the capers, parsley and the remaining lemon juice.
Place the cod fillets in a baking tray and drizzle with the warm olive oil with the anchovies over the fish. Arrange the halved tomatoes all over the fish.
Bake in the hot oven for about 30 minutes.
Test the fish with a fork to see if it has turned opaque, white and flaky. If not, bake for another 10 minutes.
Sprinkle with freshly sliced mint leaves and serve immediately.
Enjoy!
