18 minutes OR LESS
Marukan Cod with Roasted Heirloom Tomatoes
The fresh heirloom tomatoes perfectly complement the cod for a delicious combination.
1 pint
Heirloom Cherry Tomatoes, haved
1
Small Shallot, thinly sliced
1/4 Cup
Olives, sliced
1 Tbsp
Capers, drained
2 Tbsp
Olive Oil
1 tsp
Dried Oregano
1/2 tsp
Red Pepper Flakes (optional)
To Taste
Kosher or Fine Sea Salt
To Taste
Black Pepper
2 (6 oz.)
Thick Cod Filets
1 Tbsp
Fresh Parsley, chopped
For Serving
Lemon Wedges
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
In a baking dish, toss the halved heirloom tomatoes, sliced shallot, pickled olives, capers, olive oil, 2 tablespoons Marukan Lite Seasoned Rice Vinegar, oregano, red pepper flakes, salt, and pepper.
Roast for 5 minutes, until the tomatoes are softened and slightly caramelized.
Pat the cod fillets dry and season both sides with salt and pepper. Add to the tomatoes and continue to bake for another 10 – 13 minutes
Drizzle with the remaining tablespoon of Marukan Lite Seasoned Vinegar.
Garnish with fresh parsley and serve with lemon wedges.
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