So all of my “more unique” (or “heirloom”) tomatoes happen to ripen at the same time, so I found myself with an overload of tomatoes today. Combine that with a zucchini from the last time I was at my parents and a whole lot of basil, I had half a meal right there. Add some onions (shallots), garlic and cod fillets, and there is a meal and then some. While you could just eat it without anything else, or with some crusty bread, I decided to make some pasta. And there we go.
Ingredients
1 1/2 pounds cod fillet, cut to 4 pieces
1 large shallot chopped, coarsely
3 cloves garlic crushed
1 1/2 pounds cherry tomatoes, or 4 regular tomatoes, quartered
1 medium zucchini, cut to 1 1/2 inch pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup water
4 tablespoons butter, cut to small pieces
Directions
Preheat the oven to 400F. Lightly grease a rectangular baking dish that will comfortably hold all your cod and veggies.
Rub the fish with olive oil and salt and pepper; set aside. Scatter the shallot, garlic, tomatoes and zucchini pieces in the pan. Nestle in the fish. Drizzle the remaining olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with additional salt and pepper. Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 20-25 minutes, or until the tomatoes, zucchini and fish are cooked. Serve immediately over pasta or with crusty French bread.
