Roast Cod with Little Tomatoes and Assorted Olives

By Dixie8686

Ingredients

• 1 pound assorted grape and cherry tomatoes - different colors work beautifully
• 3 cloves garlic, chopped
• 4 tablespoons olive oil
• 1/1 /2 -2 pound cod
• 30 Assorted Olives, kalamata and nicoise work well together
• 1 handful chopped fresh herbs (basil, thyme, mint and oregano work well)
• 1 cup chicken stock - depending

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Place tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven.

Extra note - juiciness of the tomatoes can vary - when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock to the dish.

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This is a great way to prepare cod and this is definitely a keeper. My family loved it. I added a bit of chicken stock, lots of fresh basil, thyme, oregano and served it with quinoa and corn on the cob. The sauce was too thin (could add thickening agent if going to serve over quinoa or cous-cous depending on how much stock you add). Although, I thought the quinoa was not necessary with this dish as it is delicious on its own. Next time I might even try to add a bit of white wine and capers.