So I wanted to share this recipe for a few reasons...
1) It was deliciously full of flavour, super healthy, and easy to make! (Added bonus: It leaves a quick clean up, too!)
2) Andrew helped me make and record it ❤️!!!
3) Lucas edited the video!!! (I remain a very proud Mama!)
The weakness here, I need to tell you, is that it was not an exact recipe. I winged it a little. BUT, many of us cook like this... So for those of you willing to give it a whirl, this meal is well worth it.
And, don't be afraid to change things up a little! It is fun to experiment in the kitchen!
Next time I make it, I will remove the pits from the olives and halve them. I think this would make for better saltiness in each bite. I was in a bit of a rush, so I skipped this step today. But, if you have the time, I recommend doing it.
Wash and dry the cod well in paper towels.
Mix the cod with olive oil, salt, pepper, and crushed red pepper flakes. Coat well and set aside
Quarter the cherry tomatoes
Mix them with olive oil, capers, olives, white wine, and crushed garlic.
Place the cod in a baking dish that is just big enough to hold the cod and the sauce. I used an 8x12 inch baking dish.
Pour the tomato mixture over the cod and let the cod nestle in the middle of the sauce.
Bake at 400 for 20 min
Serve in a shallow soup bowl with a fork and spoon so you can serve up the delicious juice with the cod.
You could replace the wine with chicken stock, and it would be delicious, too!
Also, the cod is sometimes much more square and much less rectangular in shape. If you find your piece to be a square, feel free to use a square baking dish instead!