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Baked Cod with Tomato Salad and Beet Greens

Yesterday, I posted a photo of all the lovely heirloom tomatoes I bought at the farmer’s market. I used the grape tomatoes as a salad over a simple baked Cod. Delicious! I also had the green tops from a bunch of beets and sautéed them. Put the stems in first, then the leaves. Added some salt and pepper and done. Dinner was cooked and ready in about 20 minutes. Really tasty!

Baked Cod with Tomato Salad and Beet Greens

4-6 ounces per person cod or other firm white fish

Avocado or extra virgin olive oil

Salt and pepper

Bunch grape or cherry tomatoes, halved

1 small red onion, sliced thin, ideally on a mandolin and squeezed dry

Balsamic vinegar

Preheat oven to 400. Coat fish with oil, salt and pepper. Cook 10-12 minutes. Make tomato salad; combine tomato and onion and add a bit of oil and vinegar, salt and pepper. Plate fish and top with salad.

 

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