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| Yummy. Served here with Tuscan cabbage. |
Get good fish, the fresher the better. I like cod, but any firm fish would do (Chilean sea bass, tuna, halibut, or large salmon). Think chunks.
(serves 4)
- 1 ½ lbs fresh cod
- Extra virgin olive oil (you’ll about ¼ C)
- ½ jalapeno seeded and minced fine
- 2 cloves of garlic, minced
- 1 C cherry tomatoes, halved
- Salt and pepper to taste
Garnish:
- 1 T fresh basil, chiffonaded (sliced thin)
- 3-4 green onions rough chopped
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| Fresh cod ready for the oven. |
Preheat oven to 425 F.
Pour a coating of olive oil (a couple tablespoons) in a medium baking pan large enough to take the cod without overlapping. Sprinkle with jalapenos, garlic and tomatoes. Add salt and pepper. Drizzle with remaining olive oil.
Bake 15 minutes or until done to your specifications. I like it no more than 15 minutes. If your filets were especially thick, then you might need more time.
Remove from oven. Sprinkle with basil and green onions. Drizzle the drippings over and serve.
Great with bruscetta (or simple riced potatoes) and Tuscan cabbage.
I like this!
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