Baked Cod with Tomato Olive Salsa

Using tomatoes as a sauce for meat or fish is an excellent way to consume them quickly. I found a good looking piece of cod the other day, so I'm baking it with some fresh tomatoes.

Baked Cod with Tomato Olive Salsa

1 lb. cod fillet
1 large tomato, diced
2 Tbsp sliced olive
1 Tbsp capers
1 Tbsp sun-dried tomatoes, chopped
1 clove garlic, minced
1/4 tsp dry thyme
1/4 tsp dry oregano
1/4 tsp Old Bay spice
Salt and pepper
1/4 lemon, juiced
4 slices lemon
3 Tbsp olive oil
2 Tbsp white wine or sake

Preheat oven to 425 degrees. In a 11x9 casserole, lay pieces of cod and sprinkle wine, salt and pepper. Drizzle olive oil. Sprinkle Old Bay, thyme, oregano and garlic and top it with diced tomatoes. Toss in black olives, sun-dried tomatoes and capers on top. Squeeze fresh lemon and place a piece of lemon on the fish. Bake for 20-25 minutes.

Sprinkle white wine

I added red chili peppers, too.

All dressed up and ready to go into the oven.
I even left the lemon rind in there after squeezing it for extra lemony flavor.

After 25 minutes in the oven

Drizzle the sauce on top before serving.

Flaky cod

Smells good, Mommy!

        

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