In honor of Father’s Day, I’m delighted to share this recipe that came compliments of my Pops. Growing up in our family, this man did most of the cooking. He has a wide range of culinary experience that has led to this assumed role, including growing up in a family with five boys as well as working in his fraternity house’s kitchen serving a number far greater than five. Whatever he is whipping up, you can bet it’s going to be tasty and satisfying…no wonder he’s always welcome in everyone’s kitchen!
My father loves to surround himself with people: loved ones and strangers alike. Being one of the most gregarious individuals I know, it is apropos that he is also an incredibly talented storyteller. And in that regard, I strive to be the lifelong apprentice of this gifted fellow. But just as in his culinary abilities, I believe he’ll always have one up on me.
These past 9 months, I’ve so enjoyed watching him grow into his role of “Grandpa” and even though we don’t live down the street from one another, I find comfort in being able to see a reflection of my pa in my son’s many expressive facial gestures [those eyebrows!].
Happy Father’s Day Dad, being a new parent has given me a whole new perspective and appreciation for the emotions, responsibilities, and selflessness you and Mom have embraced all of these years! [and this is just the beginning]
Now onto the recipe…
Why Cod? Well, cod is quite the versatile white fish and also an economical one. You can score wild caught cod for less than $10 per pound, which is beneficial when you are making a dish that can taste even better a day or two after making it. This is why the recipe calls for a larger amount of fish to encourage the maker to have leftovers [making this a serving size for 2 people, with leftovers]. Make sure to cover the dish as indicated, as it will steam the fish and lock in the flavors into the juices giving you somewhere between a baked fish and fish stew.
Mediterranean Cod with Kalamata Olives and Roasted Cherry Tomatoes
- 2 lbs of fresh, wild caught cod
- 2 cups of halved cherry tomatoes
- 1/2 cup of pitted kalamata olives, chopped
- 1 lemon
- 3 Tbsp of olive oil
- 1/2 cup of white or rose wine
- 2 tsp of fresh thyme (removed from the stem)
- 3 springs of fresh thyme
- sea salt and pepper to taste
Preheat your oven to 350 degrees fahrenheit.
Wash the cod, pat it dry and set aside for a moment.
Spread 1 Tbsp of olive oil on the bottom of a large glass dish (about 9 x 13, ideally with a lid). Place the fish inside the dish (if you purchased one large piece of fish, you may need to cut it into pieces and line them up in the dish). Drizzle the remaining 2 Tbsp of olive oil over the fish.
Season the fish with salt, pepper, and 1 tsp of fresh thyme. Pour 1/4 cup of the wine over the fish.
Cut the lemon in half and squeeze the juice from 1 half over the fish. Thinly slice the other half of lemon and set aside for a moment.
In a small bowl, season the cherry tomato halves with salt, pepper, and the remaining 1 tsp of thyme.
Arrange the cherry tomatoes and chopped kalamata olives around and over the fish. Pour the remaining wine over the dish and then place the sprigs of fresh thyme and thin lemon slices over the fish portions.
If you have a lid, cover the dish with the lid as this time. Otherwise cover the dish tightly with aluminum foil.
Bake for approximately 40 minutes. I like to check around 25-30 minutes and taste the broth to see if it needs additional salt/pepper.
Remove from the oven and serve over rice.