Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, more for brushing
  • 1 tablespoon red wine vinegar, or sherry vinegar
  • 1 shallot, sliced
  • 4 garlic cloves, rough chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cherry or grape tomatoes ( mixed colors are nice here)
  • 1 lemon – zest (set aside) and lemon slices
  • 1- 1 1/4 lb cod fillets  4 -6 pieces ( thicker pieces work best here -1 inch thick or more) see notes
  • salt, pepper and Aleppo chili flakes to taste
  • 1/4 cup basil leaves torn

Instruction

  • Preheat oven to 425F
  • Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish.  Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
  • While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish,  between the tomatoes.
  • Lower heat to 400F.
  • Bake the fish for  8-10 minutes then give the pan a good shake, jostling the tomatoes a bit.  Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
  • When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly.   Then garnish each piece of fish with a few wilted basil leaves.
  • Serve immediately!
  • Leftovers taste great for up to 3 days.