Ingredients
- 3 Tablespoons 3 Tablespoons sun-dried tomatoes in oil, drained and chopped
- 1/2 cup 1/2 cup chopped pitted olives (black, Kalamata or green)
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- olive oil
- Salt and pepper, to taste
- 3 3 to 4 thin slices Mozzarella cheese
- Cherry tomatoes on the vine
- Fresh basil, to garnish
Servings:
Units:
Instructions
- Preheat oven to 450F. Spray a 9-by-9-inch baking pan with cooking spray. In a small bowl, combine sun-dried tomatoes and olives.
- Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in
- baking pan. Roast, uncovered, for 5 minutes.
- Remove fish from oven. Season with salt and pepper. Spread the tomato mixture onto the fillets. Cut cheese slices in half, if needed, then
- arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
- Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until
- fish is opaque throughout. Garnish with basil leaves.
- Variation: Try a prepared olive tapenade instead of the olives.
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