Toss cod with lemon juice & 1 teaspoon of olive oil in a bowl. Chill in the refrigerator. Toss tomatoes with remaining olive oil, garlic, basil, capers, salt, & pepper; roast. Nestle the cod with roasted tomatoes & capers, drizzle butter over the cod, bake according to the recipe below.
Toss tomatoes with remaining olive oil, garlic, basil, capers, salt, & pepper; roast. Nestle the cod with roasted tomatoes & capers, drizzle butter over the cod, bake according to the recipe below. Roasted Potatoes and Carrots, Creamy Beet Pasta Egg Noodles, or low-carb Creamy Zucchini Noodles.
Rachel Roddy's cod with tomatoes and capers. Photograph: Rachel Roddy/The Guardian T he cod was handsome, fresh and smelled like the sea: salt, iodine and cucumber. Ideally, we would have eaten it straight away, but other plans meant we stored it carefully in the fridge, where it stayed slightly longer than planned.
T he cod was handsome, fresh and smelled like the sea: salt, iodine and cucumber. Ideally, we would have eaten it straight away, but other plans meant we stored it carefully in the fridge, where it stayed slightly longer than planned.