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Baked Cod by @breadandbasil
Makes 4 servings
Ingredients
Directions
Preheat the oven to 375°F. Pat the cod dry and season generously with sea salt and pepper. Place in a dish and coat on both sides with 2 tablespoons of olive oil.
Add the garlic, sundried tomatoes, capers, lemon juice, and half of the parsley and basil, and gently toss the fish with the vegetable mixture until everything is coated and evenly distributed.
Bake the cod until the internal temperature is 145°—if you do not have a thermometer, the fish should start to flake apart when pressed gently.
While the cod is baking, prepare the pasta according to the package instructions.
Remove the baked cod from the oven, and lift the fish onto a plate. Toss the cooked and drained pasta in the sundried tomato and caper mixture, adding the remaining 2 tablespoons of olive oil. Season with salt and pepper as desired, then serve the cod over the pasta while hot.
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Ingredients
Directions
Preheat the oven to 375°F. Pat the cod dry and season generously with sea salt and pepper. Place in a dish and coat on both sides with 2 tablespoons of olive oil.
Add the garlic, sundried tomatoes, capers, lemon juice, and half of the parsley and basil, and gently toss the fish with the vegetable mixture until everything is coated and evenly distributed.
Bake the cod until the internal temperature is 145°—if you do not have a thermometer, the fish should start to flake apart when pressed gently.
While the cod is baking, prepare the pasta according to the package instructions.
Remove the baked cod from the oven, and lift the fish onto a plate. Toss the cooked and drained pasta in the sundried tomato and caper mixture, adding the remaining 2 tablespoons of olive oil. Season with salt and pepper as desired, then serve the cod over the pasta while hot.