Served with fresh corn on the cob, this meal doesn't even require a pot! Ingredients:
1 large cod fillet
small potatoes
some crushed rosemary
cherry tomatoes
kalamata olives
corn on the cob
olive oil
salt
pepper
I baked everything at 425 degrees, with a few tablespoons of olive oil and lots of salt and pepper. The potatoes went in first, skin side up and covered for about 25 minutes. Then, I removed the cover and added the tomatoes and olives, and also gave the potatoes a good stir around. At this point, I added the corn on the cob. Fifteen minutes later, I added the cod.
1 comment:
I used your recipe to deal with some of my summer bounty and it scored big points with hungry man brett, especially the corn - thanks!
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