Cod w/ Balsamic Cherry Tomatoes
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.
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the oregano and lightly salt the mixture.
  5. Add vinegar, and cook an additional minute or until the tomatoes start to burst.
  6. Serve tomatoes over fish immediately.
Recipe Notes

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.