For a bold take on roast cod, we created a one-dish meal inspired by the flavors of the Mediterranean. Using the pantry-friendly combination of tender jarred baby artichokes, sweet sun-dried tomatoes, and briny kalamata olives as our base kept prep work light and promised to infuse the mild fish with multiple layers of flavor. We roasted the artichokes first, tossing them with the tomatoes’ packing oil to deepen their subtle flavor. We stirred in the sun-dried tomatoes and chopped olives as well as some grated lemon zest before finally nestling in the cod fillets, brushing them with more of the potent tomato oil. The vegetables’ flavors melded and flavored the cod as it gently roasted, cooking to perfect tenderness. By the end of its brief roasting time, this fuss-free cod dinner boasted incredible complexity. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry, for the jarred. You can substitute haddock or halibut for the cod.
1 Adjust oven rack to middle position and heat oven to 450 degrees. Toss artichokes with 2 tablespoons tomato oil in bowl, season with salt and pepper, and spread into 13 by 9‑inch baking dish. Roast artichokes until lightly browned, about 15 minutes.
2 Remove baking dish from oven and stir in olives, lemon zest, tomatoes, and 1 tablespoon tomato oil. Pat cod dry with paper towels and nestle into vegetables. Brush cod with remaining 1 tablespoon tomato oil and season with salt and pepper.
3 Roast until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 18 minutes. Drizzle with lemon juice, sprinkle with basil, and serve.
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