Cod with Corn and Tomatoes

This also goes great in a tortilla as colorful fish tacos.

Presentation is often just as important as flavors when someone sits down to a meal. A visually pleasing plate helps engage all the senses, and when cooking with white fish, the dish needs to pop. Yellow corn and red tomatoes and onion brighten up the plate and are so delicious with a small application of heat.

SOFTWARE

·       2 c. corn (fresh if you can; canned or frozen also works)

·       1 pt. cherry tomatoes, halved

·       1/2 red onion, medium, thin sliced

·       Avocado oil

·       4 cod filets, pat dry

·       1 T. basil, dried

·       2 t. kosher salt

·       1 t. freshly ground black pepper

METHOD

1.       Place a large cast iron skillet in a cold oven, and heat the oven to 375 degrees.

2.       While that’s happening, mix the corn, tomatoes, and onion together in a medium bowl. Drizzle the avocado oil over top and stir.

3.       When the oven reached temperature, move the vegetables to the now hot skillet and bake for 15 minutes.

4.       Season the fillets with the basil, salt, and pepper.

5.       When the vegetables are done, place the fish on top of the vegetables in the skillet and bake for another 10 minutes.

6.       Serve the fish on top the vegetables.

7.       Enjoy.

VARIANTS

Change out the fish if you don’t have cod, but use a flakey fish and nothing too firm. You can also serve this in soft tortillas with the vegetables on top. If you want to go this route, you may want to season with something more spicy instead of the basil.