Although I love to cook and don't mind fussing, chopping, washing veggies and so on, sometimes I get lazy or tired and prefer to take the easy way out. I don't mean order-in (although I do understand that). I mean, make food that's easy.
In fact, I find that I like quick-and-easy more and more often.
Like this roasted cod dish. I had been looking at loads of recipes that include tomatoes, raisins and pine nuts with fish. Most of the recipes involve searing and/or roasting the fish and making the sauce separately. But I didn't feel up to doing all that. And I certainly didn't want an extra pan to clean.
So I put all the ingredients together in a roasting pan and placed the fish on top, thinking the sauce would become sauce all by itself, moistened by the natural juices leeching from the fish.
And voila! I was right. There it was. Crispy topped fish and lovely, savory sauce. So good. So easy. Cleanup almost free.
I scattered some bread crumbs on top to give it a lightly crispy surface. (During Passover you could use matzo meal.)
Roasted Cod with Tomatoes, Raisins and Pine Nuts
- 2 tomatoes, chopped
- 1/4 cup raisins
- 2-3 tablespoons toasted pine nuts
- 1 large clove garlic, chopped
- 2 pounds fresh cod
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 2 tablespoons breadcrumbs (or matzo meal)
Preheat the oven to 425 degrees. Place the tomatoes, raisins, pine nuts and garlic in a roasting pan and toss the ingredients to distribute them evenly. Place the fish on top of the tomato mixture. Brush the fish with the olive oil. Sprinkle with salt and pepper. Scatter the bread crumbs over the top. Roast for 18-20 minutes or until top is lightly crispy and the fish is cooked through.
Makes 4 servings