What's Pressoir Cooking? Oven Roasted Cod with Cherry Tomatoes
by Max Goldberg Liu
Wednesday July 21, 2021
For me, summer cooking is all about simplicity and freshness. This one dish recipe couldn’t be any easier to prepare, and transformed ultra fresh cod and beautiful cherry tomatoes from the Grand Army Plaza farmer’s market into a super satisfying weekend lunch. Pre-roasting the tomatoes with oil, vinegar, and honey creates a delicious light sauce. Served over potato purée with some sautéed spinach, it was a great pairing with a bottle of 2018 Chablis from one of my favorite producers not named Dauvissat or Raveneau - Moreau-Naudet.
1 pint cherry tomatoes, halved
½ cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving
Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
