Jackie and I are watching the season finale of Vampire Diaries tonight! Champagne is already chilling! Not sure what we will watch now the show is over for the season...
Dinner will be Baked Cod with Tomatoes and Onions
Thanks, Emeril!
Ingredients
* 1 (2 to 5-pound) line caught cod fillet with the skin-on
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon plus 1 teaspoon kosher salt
* 11/2 teaspoons ground black pepper
* 5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
* 1 1/2 cups sliced yellow onions
* 2 tablespoons minced garlic
* Olive Spread, recipe follows
* Cilantro sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
Place the fish, skin side down, in a roasting pan. Layer the tomatoes and cilantro flat, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.
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