This is a quick summer supper with little hands-on time.
There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well.
Cod is a favorite in this region, and it is delicious paired with tomatoes and the glorious herbs of the season –– basil, thyme, savory, oregano, fennel. If fresh are not available, you can still make this recipe using dried herbs, just use about a third as much.
Let the oven do the work, and enjoy the results!
For a delicious vegetarian version, simply swap out pressed, firm tofu for the cod.
Cod Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs
- 1 tbsp. extra virgin olive oil
- 1 small bunch Swiss Chard, stems removed and chopped
- 1 yellow onion, sliced thinly
- 3 cloves garlic, sliced thinly
- 2 large heirloom tomatoes, chopped
- 2 tbsp. fresh basil, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. fresh oregano, minced
- 1 tsp. fresh savory, minced
- 1 tsp. fennel seeds, crushed
- 1/3 cup red wine or tomato juice
- 1 ½ lb. cod loin or other firm white fish
- 1 cup cherry tomatoes
- 1 cup fresh bread crumbs
- 2 tsp. olive oil
- ½ tsp. paprika
- Pinch of salt
Preheat the oven to 350 degrees F.
Evenly drizzle the olive oil in a baking dish, and add the stems of the chard (reserve the leaves), the onion, garlic, tomatoes, herbs, and wine or tomato juice. Cover with a fitted piece of parchment.
Bake for 25 minutes, or until the tomatoes have broken down and the onions are tender. Nestle the cod in the sauce. Tuck in the Swiss chard leaves as well as the cherry tomatoes.
Return to the oven and bake for 20 more minutes, or until fish is tender.
While the fish is cooking, combine breadcrumb topping ingredients in a frying pan and toast until fragrant. Set aside. Remove the fish from the oven, sprinkle with the toasted breadcrumbs, and serve. Don’t forget a slice of crusty bread, you won’t want to waste a drop of that sauce!
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