D.'s birthday was last Monday, and since that's a work night, we had a nice little dinner for him on Sunday . . . early, so that L. could get her beauty sleep (or shall we call it "civility sleep"? This child is a nightmare when she is tired) and D.'s mom could get home before dark. This fish dish was perfect. It's healthy and simple enough for a weeknight, but a little more special than just your average broiled fillet. I served it with some green beans almondine, a basic rice pilaf, and for dessert we had my MIL's delicious chocolate bundt cake - maybe if we're nice to her, she'll give us the recipe. It's the only chocolate cake I like. And I'm not just sayin' that 'cause she reads my blog. It's spectacularly delicious. Perfect to mark a birthday for which there were too few candles in the box, as L. so considerately noted.
Cod with Tomatoes and Capers (adapted from Real Simple)1 T. extra-virgin olive oil, plus a little more for drizzling 2 cloves of garlic, minced 1 pint grape tomatoes, halved 1/2 c. fresh orange juice 1/2 c. fresh flat-leaf parsley, roughly chopped 3 T. capers Kosher salt and freshly ground black pepper 4 (6-ounce) cod fillets
Heat the oven to 350. Drizzle some olive oil in the bottom of a 9x13-inch baking dish and place the cod fillets in the dish. Sprinkle the fish with salt and pepper and drizzle a bit more oil on top. Bake for 20 minutes or until the fish is opaque and flakes easily.
Meanwhile, heat the tablespoon of oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, orange juice, parsley, capers, 1/2 t. of salt and 1/4 t. of pepper and simmer until some of the tomatoes break down, about 5 minutes.
Serve the sauce on top of the fish.