Birthday Fish: Cod with Tomatoes and Capers

birthday fish

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.

Serves 4.