Simple Mediterranean Cod


Wellp, here it is… dish number ONE! No pressure right? I was trying to come up with a recipe that I knew would be delicious, simple, and of course, easy on the eyes. This one covers all the bases. You know what I love most about this recipe? You can literally just dump (or artfully place) all of the ingredients into one baking dish, pop it in the oven, and enjoy. Doesn’t get much easier than that folks.

Being that this recipe is so simple and all the ingredients are shining stars, you want each and every one of them to be quality. I got this pretty  filet of cod from my local grocery store, and it was on sale! Side note, when I meal plan for the week, it’s always loosely done, basically meaning that I know I want to make a mediterranean fish recipe so I will make sure I purchase the ingredients I need to capture those wonderful flavors, while also looking for good sales! With a flakey white fish, it really is a clean slate for you to add any flavors you’d like! But I have to say, these pungent, bold, vibrant flavors are sure to wow anyone you present this dish to. I’m actually drooling just thinking about it, guys.

Ingredients:

– 1 lb. wild caught cod

– (1) 14.5 oz can crushed tomatoes (no salt added)

– Approx. half a container of grape tomatoes or about 8, halved length-wise

– Approx. 8-10 assorted/ pitted olives, halved length-wise (spanish and kalamata are my favorite)

– 3 sprigs fresh oregano, pulled off the stem

– 3 sprigs fresh mint, pulled off the stem

– Half a small shallot, finely diced

– 3 cloves garlic, thinly sliced

– 2 tablespoons homemade, or store-bought pesto (my dairy-free and cheesy versions below)

– Approx. 1 tbsp. dried oregano

– Salt and Pepper, to taste (Recommended about 1 tsp. each)

– 2 tbsp. good quality extra virgin olive oil, my favorite is the “California Olive Ranch Extra Virgin Olive Oil, Everyday” brand

Directions:

– Preheat oven to 375 degrees

– Add crushed tomatoes to bottom of pretty baking dish

– Sprinkle garlic, shallots, and dried oregano over the top, mix into crushed tomatoes

– Place whole filet of cod over top tomato mixture

– Season cod with the salt and pepper

– Dollup little spoonfuls of the pesto sporadically over the cod

– Sprinkle halved tomatoes and olives over the cod and tomato mixture

– Roughly chop or tear a 1/4 of the fresh oregano and mint and sprinkle it over the fish and tomato mixture

– Bake cod on the middle rack in your ovens for about 25 minutes, until the sauce gets a little bubbly and the fish just starts to flake

– Let cool for 5-10 minutes, then top with remaining herbs

– Serve alongside (or on top of) white or brown rice, with a lemon wedge and your favorite vegetable.  Garlicky asparagus is pretty bangin’ with it!

– Spoon a healthy amount of the sauce over top of the cod and rice. The sauce is so good, I was eating it by the spoonful out of my baking dish. That might be embarrassing, but I don’t even care because you will soon be doing the same thing!

PESTO PESTO PESTO:

“I Can’t Believe it’s Dairy-Free” Pesto (spin off from the “I can’t believe its not butter” commercials):

Ingredients:

– Approx. 1 1/2 cups fresh basil

– 1/4 cup raw, unsalted cashews

– 1 clove garlic

– 1/2 small fresh lemon, no seeds please!

– Salt to taste, approx 1/2 tsp.

– 1 tbsp. nutritional yeast (tastes like parm!!!)

– 1/2 cup good quality extra virgin olive oil

Directions:

– In food processor, add in all ingredients except oil and lemon, mix to form crumbly paste

– Add in lemon juice, mix to combine

– Slowly drizzle in oil to allow it to emulsify into a creamy mixture, if added too quickly the oil will separate

– Mix until it becomes a lighter green paste (not completely smooth- some texture is nice), then serve!

“Give Me All The Cheese” Pesto
Ingredients:

– Approx. 1 1/2 cups fresh basil

– 1/4 cup toasted pine nuts

– 1 clove garlic

– 1 tbsp fresh lemon juice, strained

– Salt to taste, approx 1/2 tsp.

– 1/2 cup parmesan (freshly grated is always better!)

– 1/2 cup good quality extra virgin olive oil

Directions:

– Place pine nuts in non stick pan over med-high heat on the stove.

– Stir nuts around until lightly golden, toasty brown

– In food processor, add in all ingredients except oil, lemon,  and cheese, mix to form crumbly paste

– Add in lemon juice, mix to combine

– Add parm, mix to combine

– Slowly drizzle in oil to allow it to emulsify into a creamy mixture, if added too quickly the oil will separate

– Mix until it becomes a lighter green paste (not completely smooth- some texture is nice), then serve!

*Enjoy these pesto recipes over your Mediterranean Cod, caprese, by the spoonful, on top of cardboard… yup, they are that good!

I really hope you enjoy this first recipe, friends! I would love to see pictures and/or hear how this recipe turned out for you!

From my happy & healthy belly to yours,

Kate 

Welcome!!

Hi, friends! Welcome to my new blog! This is my second attempt at blogging. My first go-around was more or less geared towards sharing recipes with my close friends and family. Well guess what? Small-thinking no more! My goal for this second attempt is to grow and expand my Dirty Apron adventures even broader! I am excited beyond words (i’ll try and type them out for you) to finally be posting! Although I may not the brightest bulb in the shed when it comes to navigating all the different pretty features, fonts, colors, designs, etc. this blogging world has to offer… I will do my best to compensate for that with my beautiful recipes! SO, with that said, let’s get cookin’ with crisco! I mean Kate… let’s get cookin’ with Kate… and probably olive oil, coconut oil, sunflower oil. I don’t think I own crisco. Kind of freaks me out.