Day boat cod with melted tomatoes


Day Boat Cod

Serves: 4

olive oil
salt and pepper, to taste
4 cod filets (6 ounces each)
Olive Oil Melted Tomatoes (recipe below)
Orange, Fennel and Olive Oil Salad (recipe below)
4 lemons, cut into eighths

Olive Oil Melted Tomatoes

8 large Roma tomatoes, peeled, seeded and cut in half
salt and pepper, to taste
6 basil leaves, shredded
3 tablespoons parsley, chopped
1 lemon, zested
6 large garlic cloves, peeled and sliced thin
extra-virgin olive oil

Orange, Shaved Fennel and Olive Oil Salad

1/2 large fennel bulb, sliced thin on mandolin
2 medium oranges, rind and seeds removed, cut into slices
1/2 medium lemon, juice only
3 tablespoons extra-virgin olive oil
1 tablespoon parsley, chopped
salt and pepper, to taste

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Heat oven to 400 F.

Heat medium sized saute pan on high. Add olive oil and heat. Salt and pepper cod. Add cod to hot oil and sear very hard on one side, until fish is golden brown and crisp.

Transfer cod to baking sheet that has been brushed with olive oil. Place cod in oven until it starts to flake, about 12 minutes. Remove cod from oven and keep warm.

Using spoon, portion Olive Oil Melted Tomatoes onto four large dinner plates. Allow some flavored oil to puddle on plate. Carefully transfer cod on top of warm tomatoes.

Then top cod with Orange, Fennel and Olive Oil Salad. Squeeze lemon wedge over entire plate.

Olive Oil Melted Tomatoes

Heat oven to 325 F.

Place tomatoes in 9-inch cake pan and season to taste with salt and pepper. Scatter herbs, lemon zest and garlic on top of tomatoes.

Drizzle tomatoes with extra-virgin olive oil, which should come up about three-quarters of the way on tomatoes.

Cover with foil and bake until tomatoes are tender, approximately 40 minutes.

Orange, Shaved Fennel and Olive Oil Salad

Combine all ingredients and gently toss just before garnishing cod.