Cod in the oven
4 servings
30 minutes
It is no coincidence that cod got its "crackling" name. In the 11th-12th centuries, cod was a pole or stick in Russia, and this makes sense - after all, if you overdry cod fillet, it will turn into something wooden. This recipe suggests fighting dryness in the following way: put pieces of cod fillet on a lemon base and garnish with tomatoes. The lemon acid will soften the fibers gently, the juiciness of the tomatoes will prevent it from drying out, and as a result, you will get not a handy material for making Buratino, but the most tender fish, and right away with a light side dish.
1
Slice the lemon into thin rings.
- Lemon: 1 piece
2
Crush unpeeled garlic cloves with the flat side of a knife.
- Garlic: 2 cloves
3
Remove the leaves from the thyme sprigs.
- Thyme: 2 sprigs
4
Lay lemon slices evenly in a baking dish, sprinkle with thyme leaves, and drizzle with olive oil.
- Lemon: 1 piece
- Thyme: 2 sprigs
- Olive oil: 60 ml
5
Pat the cod fillet dry with a paper towel, season with salt and pepper.
- Cod fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
6
Place the cod on the lemons.
- Cod fillet: 800 g
7
Top with garlic and whole cherry tomatoes, drizzle with oil again, and place in an oven preheated to 200 degrees for 15-20 minutes.
- Garlic: 2 cloves
- Cherry tomatoes: 200 g
- Olive oil: 60 ml
8
Chop the parsley.
- Parsley: 1 sprig
9
Serve the cooked cod sprinkled with parsley and drizzled with lemon juice.
- Parsley: 1 sprig
- Lemon: 1 piece
