Cod with baked tomato salsa

Votes: 6

How to Make - Cod with Roasted Tomato Salsa

Time: 55 min.
Complexity: easily
Servings: 4

Cod with baked tomato salsa - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cod fillets with skin from the central part of the fish (140 g)
6 plum tomatoes, quartered and then sliced crosswise
1/2 red onion, quartered and then sliced crosswise
Olive oil
Salt and ground black pepper
7 cloves of garlic
1 jalapeno pepper, halved and sliced, seeded
3 tablespoons chopped fresh cilantro
Juice of 1 lime

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 230°C.

Place the tomatoes and red onion in a bowl and drizzle with oil. Season with salt and pepper. Place on a greased baking sheet. Place the garlic on a square of foil, drizzle with olive oil, and wrap tightly. Place on the baking sheet and bake for 25 minutes, until the vegetables are cooked through and tender.
Remove the baking sheet from the oven and let cool for a few minutes. Place the vegetables and garlic in a food processor along with the jalapeño, cilantro, and lime juice and pulse until the mixture is chunky. Taste for seasoning and adjust the seasoning with salt and pepper, if needed.

In a large nonstick skillet, add a tablespoon of olive oil and heat over medium-high heat. When the oil is hot, add the fish and cook for 4 minutes per side. Serve with roasted tomato salsa.

Categories:

recipe / Main courses / Fish and seafood / Sauces / Dips / / Jewish cuisine / Patrick and Gina Neely

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