I've been traveling a lot for work lately which I enjoy, however it does make it a little tough to blog, especially when your blog is all about cooking! But it also makes the times I get to cook and photograph and share, all the more special to me.
After eating out meal after meal, day after day, it starts to take its toll on me and it's always great to get back home where I can prepare things the way I like them and eat healthy.
So tonight I enjoyed a nice baked filet of cod topped with a fresh, tangy Vera Cruz style sauce - light and delicious!
While the filets baked in the oven (which only took about 10 minutes), I made the sauce and dinner was on the table in well under 20 minutes.
Filet of Cod Vera Cruz
Serves 2 (recipe easily doubled)
Oven 425 degrees F
Ingredients:
2 4-ounce cod filets (I used Whole Foods frozen wild caught, all natural cod thawed according to package directions)
2 Tablespoons extra-virgin olive oil, plus a little to coat fish
2 large cloves garlic, minced
1 cup organic grape tomatoes, halved
3 Tablespoons diced red onion (or yellow or white)
3 Tablespoons diced green olives
sea salt
fresh cracked black pepper
Coat filets lightly with olive oil, sea salt and fresh cracked pepper and place in shallow baking dish. Bake in oven approximately 10 minutes or until opaque and fish flakes easily with a fork.
 |
| simply seasoned filets about to go in the oven |
While fish is baking, prepare Vera Cruz sauce. Place olive oil in saucepan over low-medium heat. Add garlic and saute for about 30 seconds or until fragrant. Next add tomatoes and a dash of salt and pepper and cook for about 4-5 minutes, stirring occasionally. Then add onions and olives and cook for another few minutes or until onions are soft but not mushy. Taste for seasoning and add more salt and pepper if desired.
Top fish with Vera Cruz sauce and serve immediately with couscous, or brown rice, or a simple salad for a light and healthy meal.
 |
| Filet of Cod Vera Cruz |
