Fresh and Simple Cod and Tomato

cod and tomato (2)
So simple, so good!

Anything that has pancetta in it has to be good, right?

Fresh and flavorful ingredients are the secret here.  First, get good fish, the fresher the better.   I like cod, but any  white fish would do (sole would be fine).  Personally, I like to buy my cod frozen at sea (insert visual of me freezing my rear off in a row boat as I try to buy cod somewhere in the icy reaches of the Pacific Ocean).  That guarantees that it is getting to you the very freshest.    (Serves 4)

  • 1 ½-2  lbs fresh cod
  • 1/4 C extra virgin olive oil
  • ½ jalapeno seeded and minced fine
  • 2-3 cloves of garlic, minced
  • 1  C halved cherry tomatoes  (well, go ahead and add more if you like!)
  • a couple slices of pancetta
  • Salt and pepper to taste


  • 1 T fresh basil, chiffonaded (sliced thin)
  • 3-4 green onions rough chopped
cod and tomato prep (2)
Fish ready for the oven.
    • Preheat oven to 450 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, pancetta, and tomatoes. Add salt and pepper.  Drizzle with remaining olive oil.
    • Put fish into oven and turn down to 425.
    • Bake 12-15 minutes or until done to your specifications.  I like it no more than 15 minutes. (You can always cook longer if needed.)
    • 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.
Glorious Halibut

3 Comments Add yours

  1. Anonymous says:

    I like this!


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