I love my hearty meals. In the Winter months, I find myself craving stews and roasts and starches–oh my. But I have to keep reminding myself that warm weather will be back in no time, and I won’t be able to hide under my many layers of clothes! So what’s a Midwestern, sweater-wearing, casserole-eating girl to do? Lighten it up, and keep it flavorful. And turning to a fish dish makes it a bit easier.
Fish is one of those things that I grew up eating year round, even when there was snow on the ground. My dad was a bass fisherman (still is when he gets the chance!), and we always had a freezer full of perch, bass, walleye–whatever he caught in the Summer. I think I was actually in junior high before I realized that you could buy fish in the store.
With Lent coming up for those that observe (or anyone who just likes fish!), this is a dish that can be a great replacement for the Friday fish fry we’re all so familiar with. Not that I don’t love a good beer-battered cod, but you can only do that so many times before the grease and breading and whatnot catch up to you. Ugh. So when I found this recipe, I was pleased to try it out and now have it at the ready when the time calls for a fish dish, or when I want a nice, light, simple recipe with a burst of flavor.
This is a recipe that I adapted from a recent month of Cooking Light. In their version, they use halibut, which I love. But I don’t love the price for that more lux fish. So cod is a great alternative, and offers a similar texture and mild flavor.
In our house, we tend to disagree when it comes to items like balsamic vinegar. I love it. The hubster, not so much. He’s not a fan of anything in the vinegar family. So I went a bit lighter on that ingredient to satisfy his palate while still retaining the flavor that I love so much. Served with a nice rice pilaf or other light grain, this could even be a casual date night dish.
Cold weather or not, this dish is sure to please. And you’ll be ready for the Fish Fridays, as well as for warm weather when the time arrives!
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 20 minutes |
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This dish is so simple I'm almost embarrassed to admit how easy it is to make. But I'm happy to take the credit when it comes out so beautifully with the pop of flavor from the sweet tomatoes and zing of balsamic vinegar.
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- 2 6 oz. cod fillets
- 2 tsp. oilive oil divided
- 1/4 tsp. salt divided
- 1/4 tsp. black pepper divided
- 1 cup cherry tomatoes
- 1 clove garlic minced
- 1 tbsp. balsamic vinegar
- 1 tbsp. fresh oregano chopped
- Heat a nonstick skillet over medium-high heat. Be sure it is large enough to hold the cod fillets. Add 1 tsp. olive oil to pan, swirling to coat. Sprinkle fish with salt & pepper on both sides.
- Add fish to the pan; cook for 5 minutes, or until the fish releases easily from the pan. If you force it, the fish will begin to come apart. Cook an additional 5 minutes on other side or until fish easily flakes. Remove fish from pan and keep warm.
- In the same pan, add the other tsp. of olive oil. Add tomatoes and garlic, and saute for 3 minutes, being careful not to let the garlic burn.
- Stir in the oregano and lightly salt the mixture.
- Add vinegar, and cook an additional minute or until the tomatoes start to burst.
- Serve tomatoes over fish immediately.
Recipe Notes:
1. The original recipe uses basil, which I am sure is delicious with these other flavors. But given that my winter herb garden doesn't support basil, but does include a lot of oregano, I went for it. It's a great substitute for the basil, and still provides a rich, herb flavor to the dish.
2. If you really, really don't like balsamic, like my hubster, you might want to try a honey/olive oil combo here instead of the balsamic. The sweetness of the honey would pair beautifully with the tomatoes. Or if you want the acidic punch, swap the vinegar for fresh lemon juice for a zing of citrus in place of the vinegar.
This dish reminds me of fish and chips with malt vinegar that I had when I lived in England
This looks delicious!
Hey, nothing wrong with simple, especially if simple is this delicious! How lucky that you grew with a fisherman for a father. I fished occasionally with my dad when I was little, but we mostly got lake trout and blue gill…which I still like, but I’d love to live near a coast and fresh seafood all the time. My plan is to do a fish Friday feature during Lent this year…let’s see if I can stick to it.