Categories: dinner, fish, quick

Ingredients

• 4 fillets cod (7 oz each, 3/4-1" thick)
• Salt, fresh pepper to taste
• 2 tbsp olive oil
• 1 bunch fresh thyme
• 1 cup canned plum tomatoes (chopped, drained)

Directions

1. Heat oven to 425F

2. Season fillets with salt and pepper

3. Drizzle with 1 tbsp olive oil

4. Place flat side down in a roasting pan

5. Pick up a thume sprig. press thumb and first finger around top of stem, pull down to release leaves. Strip enough leaves to measure 3/4 tbsp

6. Lightly chop leaves and scatter over fillets

7. Spread a little chopped tomatoes over, distribute rest in pan

8. Season tomatoes with salt and pepper. Drizzle with remaning olive oil.

9. Nale imto; cooked through and juicy, 12-16 minutes. Remove fillets to a warm platter

10. Heat juices in roastin pan. Add any juices that collect on fish platter

11. Buil over high heat, stirring occasionally, until liquid is reduced by about half (3-5 minutes)

12. Sppon sauce over fish, serve.

Email to a friend | Print this recipe | Back