Roasted Cod With Burst Tomatoes and Olives [View all]

https://cooking.nytimes.com/recipes/1025896-roasted-cod-with-burst-tomatoes-and-olives

https://archive.ph/dDmr0



In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish. While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill. The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.